Raspberry Cream Cheese Kringle By Penzeys Recipes

RASPBERRY CREAM CHEESE KRINGLE BY PENZEYS

Steps:

• Put flour, butter, sugar, salt in bowl. Using pastry blender or your hands blend until mixture is crumbly.
• In another bowl mix yeast, eggs and milk. Add milk to dry. Mix well with fork until blended and form a ball. Work final flour into dough with hands.
• Divide into two pieces flatten to disks wrap in plastic and refrigerate over night.
• Preheat oven to 350. Beat cream chees sugar and vanilla together.
• Roll out dough into rectangle 1/8 inch thin. [Use a pastry rolling pin if you have one. As wide as cookie sheet and as close to 1/8 inch as you can get.].
• Spread 1/2 cream cheese filling over each piece. Then -- Spread with 1/2 of raspberry enlightenment. Finally Sprinkle with half pecans.
• Rolling from short end roll each side to center. Pinch center and roll ends under.
• Place each on a NOT greased cookie sheet.
• Bake 20 to 25 minutes. Change racks halfway through baking time. Go from lower to higher and higher to lower. When Golden cool on cooling rack for at least 10 minutes before glazing.
• Mix glaze ingredients and whisk until smooth. Top Kringles with glaze.
• Serve warm.
• After all this typing wife gets one. I get one. I have no clue what you are going to do.
• Note: This is a Penzey's product called Raspberry Enlightenment. It and it consists of Ingredients: raspberries, sugar, water, tapioca starch, spices, citric acid.
• Translated use a Raspberry thinnish jam or fruit filling. The tapioca is your thickener. Do not attempt to make if you are a beginner unless you buy the specified product or have access to a long time baker. It takes some knowledge of baking to know what to sub. However if you want to buy check Penzey's online.

CREAM CHEESE KRINGLE

Steps:

• In a small bowl, combine filling ingredients until well mixed; set aside.
• Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
• Stir in sour cream so that it forms a dough.
• Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
• Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
• Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
• Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
• Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
• Repeat with other half.
• Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
• Cool 30 minutes.
• Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
• Drizzle glaze over danish and let set for 10 minutes.
• Serve warm or room temperature.
• Store in an airtight container up to 2 days.