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Kringle
This is kringle like you've never had B4! It's a little tricky to make, but my mom assures me that if you work at it you will perfect it! I however have not, but I will keep trying! Yummy!!
Mix butter & flour, add egg/milk mixture, mix, then add yeast/water mixture. Mix all together (adding more flour if it seems too sticky) & separate into 4 sections- refrigerate 2 hours.
3.
Using powdered sugar, roll out in a rectangle shape very thin
4.
brush with melted butter getting every spot, then add your filling using a spatula.(keeping an inch open at the bottom) if you prefer just sugar/cin and pecan filling, add that in place of canned filling.
5.
Roll up as tight as possible starting at top left edge and working back and forth.
6.
Place on parchment paper and shape into a crescent, 2 Kringle per cookie sheet
7.
Bake for 20 minutes
8.
Frosting:
9.
Melt butter in saucepan until browned. Blend in powdered sugar. Add vanilla & enough water to make frosting a spreading consistency. If you spread while still warm it will spread easily and should be semi thin.
10.
Enjoy!
11.
Fillings:Solo brand: Raspberry, Almond, Apricot ( Pecan filling from a can doesn't work)
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By
Lori Beck
