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Danish Kringle
September 28, 2007

OMG, if you have never tried kringle, you HAVE to make this recipe. My family and my work friends went absolutely crazy for it and are still talking about it to anyone who will listen. The dough is super simple to make and work with. It is so flaky, but dense and moist, and not too sweet, it's perfect! What I did was to divide the dough in half and put cherry pie filling in one half and half of the brown sugar/butter/nuts recipe in the other. The only change I would make is that the brown sugar/butter/nuts one had WAY too much butter. I used 1 stick (1/2 cup) and it leaked out everywhere and I ended up pouring at least a 1/4 cup of melted butter off of the pan because the kringle was swimming in it. Gross. When I made it again, I just dotted penny sized butter pieces sparsely over the brown sugar/nuts mixture as it lay in the dough and it worked fine, no problems. So definitely cut the butter down. I also made one where I microwaved frozen peach slices until soft, then mashed them with a potato masher with a little sugar and used that as filling. It was wonderful!!!

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