Thursday, December 22, 2011

Christmas Kringles

I made 65 of these this year. As I type they are being delivered all over the neighborhood. These are sort of like Danishes.


For the dough, put 1 cup of butter, 4 cups of flour, 2 tablespoons of sugar and 1 tsp. of salt and 2-1/4 tsp. rapid rise yeast into your mixer bowl.


Add 1 cup of milk mixed with 2 beaten eggs.


When thoroughly blended, separate the dough into 2 pieces and wrap them in plastic. Refrigerate it overnight.


For the filling, mix one 8 oz. bar of cream cheese with 1/2 cup of sugar and 1 tsp. of vanilla extract.


You will need 1 cup of chopped pecans.


Take the dough out of the fridge and cut each piece in half. On a heavily floured surface, roll the dough out until it is very thin.



Pick it up several times while rolling to prevent sticking.


Cut each sheet into pieces approximately 4 X 5 inches. Spread some of the cream cheese mixture on each piece.


Spread each piece with some raspberry jam. Sprinkle on some nuts.


Roll one side in from the short end.



Roll the other side in to the middle. Tuck the ends under and pinch and indent the middle.


Bake at 350 degrees for about 25 minutes.


Drizzle them with glaze.

Glaze:

2 1/2 cup confectioners sugar
2 tablespoons softened butter
4 tablespoons hot water
1 tablespoon milk
2 teaspoons vanilla extract

Beat until smooth.


I packaged them four to a bag between sheets of waxed paper.


I doubled this recipe to get 65.