Berry Streusel Kringle Recipes

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

BERRY STREUSEL KRINGLE

Steps:

• Place a Fiber One Blueberry Streusel Bar on plate, top with creamy cottage cheese and sweet berry sauce. Garnish with blueberries and sliced strawberries.

TRIPLE-BERRY CRISPS WITH MERINGUE STREUSEL

Steps:

• Preheat oven to 200°.
• To prepare streusel, place egg whites in a large bowl; beat with a mixer at high speed until foamy (about 30 seconds). Gradually add sugar, 1 tablespoon at a time, beating until stiff peaks form (about 2 minutes). Gently fold in almonds, coconut, and 1/4 teaspoon cinnamon. Spread as evenly as possible onto a parchment-lined 15 x 10-inch jelly roll pan.
• Bake 2 1/2 hours. Turn oven off; cool meringue in closed oven at least 12 hours or until completely dry. Remove meringue from paper. Crumble meringue into 1/4-inch pieces.
• Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 4 ingredients (flour through 1/4 teaspoon cinnamon) in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in meringue pieces.
• Preheat oven to 350°.
• To prepare filling, combine blueberries and next 7 ingredients (blueberries through orange rind) in a bowl; toss well. Spoon 1/2 cup filling into each of 12 (6-ounce) ramekins or custard cups coated with cooking spray. Top each with 1/3 cup meringue streusel mixture. Place ramekins on a baking sheet; bake at 350° for 10 minutes or until bubbly. Serve warm or at room temperature.
• Note: You can also make this dessert in a 13 x 9-inch baking dish. (Bake for 30 minutes or until bubbly.) Or use small skillets like the one above, which we found at Williams-Sonoma. (Bake for 25 minutes.) The recipe makes enough to fill 6 skillets, 2 servings per skillet.
• Variation: Triple-Berry Crisps with Almond Streusel: If you're in a hurry, try this more simple, traditional streusel topping - made with butter, flour, and sugar.
• Almond Streusel: 3/4 cup all-purpose flour; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 4 1/2 tablespoons chilled butter, cut into small pieces; 3/4 cup regular oats; 1/3 cup sliced almonds
• To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife. Place flour, brown sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 6 times or until mixture resembles coarse meal. Add oats, and almonds; pulse 2 times. Sprinkle over berry filling; bake according to recipe above.