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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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My mother-in-law shared this pastry recipe with me a while back. Fresh from the oven, it makes a tasty Sunday breakfast when served with fresh fruit. Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 cups king arthur unbleached all-purpose flour |
4-1/2 teaspoons sugar |
1/2 teaspoon salt |
1/2 cup cold butter, cubed |
1/2 cup warm 2% milk (110° to 115°) |
1 egg, separated |
filling: |
3/4 cup finely chopped peeled apple |
1/2 cup packed brown sugar |
1/3 cup finely chopped pecans |
glaze: |
1 cup confectioners' sugar |
4 teaspoons water |
1/2 teaspoon vanilla extract |
2 tablespoons chopped pecans |
Directions:
1. In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in butter until crumbly. Stir in the yeast mixture, milk and egg yolk; beat until smooth (dough will be very soft). Do not knead. Cover and refrigerate for 2 hours or overnight.
2. Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll remaining portion into an 18-in. x 6-in. rectangle. In a small bowl, beat egg white until stiff peaks form; brush half down the center of rectangle. Combine filling ingredients; sprinkle half over egg white.
3. Fold long sides of dough over filling, overlapping by 1-1/2 in.; pinch seam to seal. Carefully place seam side down on an ungreased baking sheet. Shape into a horseshoe; pinch ends to seal. Repeat with remaining dough, egg white and filling. Cover and let rise in a warm place until doubled, about 35 minutes.
4. Bake at 400° for 18-22 minutes or until golden brown. Cool for 15 minutes before removing from pans to wire racks. For glaze, combine the confectionersâ sugar, water and vanilla; spread over kringles. Sprinkle with pecans. Yield: 2 kringles (6 slices each).
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