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Categories:
flour butter sugar salt yeast eggs milk _____ filling cream cheese sugar vanilla filling _____ powdered sugar butter water milk vanilla
Viewed: 21 - Published at: 8 years agoIngredients
- FOR THE PASTRY:
- 4 cups Gold Medal Unbleached Flour
- 1 cup Butter, Slightly Softened
- 2 Tablespoons Sugar
- 1 teaspoon Salt
- 1 package Dry Yeast Envelope
- 2 whole Large Eggs, Beaten
- 1 cup Milk, Warmed To 110 Degrees
- _____
- FOR THE FILLING:
- 1 bar 8oz Package Cream Cheese
- 1/2 cups Sugar
- 1 teaspoon Vanilla Extract
- 1 can 16oz Can - Fruit Pie Filling (cherry And Blueberry Work Well)
- _____
- FOR THE GLAZE:
- 2-1/2 cups Powdered Sugar
- 2 Tablespoons Butter, Softened
- 4 Tablespoons Hot Water
- 1 Tablespoon Milk
- 1-1/2 Tablespoon Vanilla
Method
- Put the flour, butter, sugar and salt into a bowl. Using a pastry blender, two knives, Kitchen Aid or your hands, blend together until the mixture is crumbly.
- Mix in the dry yeast, beaten eggs, and milk. Mix well until all ingredients are blended, it will pull away from the sides of the bowl and form a ball. You may have to work the final flour into the dough with your hands.
- Divide it into two pieces, flatten into discs, wrap in plastic wrap or wax paper and put them into the refrigerator for 2-3 hours.
- Preheat the oven to 375°.
- Beat together the cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length of your cookie sheet and as wide as 1/8 inch will allow.
- Spread half of the cream cheese filling over each piece of dough. Then, spread each kringle with half of the canned pie filling (whatever flavor you've chosen).
- Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an cookie sheet lined with parchment paper.
- Bake 20-25 minutes. Let cool about 10 minutes before glazing.
