Maple Pecan Danish Kringle
From shirleyoma 17 years ago
- 50 minutes to make
- Serves 16
You will be amazed at what you can do with this recipe.. Amazing taste treat! This is a variation of the traditional almond Scandinavian coffeecake. From the Net
Ingredients
- Pastry Ingredients: shopping list
- 1 cup all-purpose flour shopping list
- 1/2 cup LAND O LAKES® butter, slightly softened shopping list
- 2 tablespoons water shopping list
- Topping Ingredients: shopping list
- 1 cup water shopping list
- 1/2 cup LAND O LAKES® butter shopping list
- 1 teaspoon maple extract shopping list
- 1 cup all-purpose flour shopping list
- 3 eggs shopping list
- glaze Ingredients: shopping list
- 1 & 1/2 cups powdered sugar shopping list
- 2 tablespoons LAND O LAKES® butter, softened shopping list
- 1 teaspoon maple extract shopping list
- 2 tablespoons milk shopping list
- 1/4 cup chopped pecans shopping list
How to make it
- Heat oven to 350°F. Place 1 cup flour in large bowl; cut in 1/2 cup butter with pastry blender until mixture resembles coarse crumbs.
- Stir in 2 tablespoons water. Press mixture into ball by hand. Divide in half.
- Pat each half to 12 x 3-inch rectangle about 3 inches apart on ungreased baking sheet. Set aside.
- Combine 1 cup water and 1/2 cup butter in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil and butter is melted (6 to 8 minutes). Stir in maple extract. Remove from heat; stir in 1 cup flour. Reduce heat to low. Cook, stirring constantly, until mixture forms a ball (about 1 minute). Remove from heat.
- Beat in eggs, one at a time, with wire whisk or wooden spoon until smooth and glossy.
- Spread half of egg mixture over each pastry rectangle. Bake for 50 to 55 minutes or until surface is crisp and golden. Cool at least 20 minutes. (Topping rises during baking and shrinks during cooling, forming custard-like layer.)
- Combine all glaze ingredients in small bowl. Beat at low speed 1 minute. Beat at high speed until smooth and creamy, adding additional milk, 1 teaspoon at a time, until desired glazing consistency.
- Spread glaze over kringle. Sprinkle with nuts.
- Storage: Wrap in plastic food wrap or aluminum foil; refrigerate up to 2 days.
- VARIATIONS:
- Lemon Pecan Kringle - Omit maple extract in topping. Substitute 2 tablespoons fresh lemon juice and 2 teaspoons grated lemon peel. Omit maple extract and milk in glaze. Substitute 2 tablespoons fresh lemon juice.
- Almond Kringle - Omit maple extract in topping. Substitute 1 teaspoon almond extract. Omit maple extract in glaze. Substitute 1/2 teaspoon almond extract or 1 teaspoon vanilla extract.
- Nutrition Facts (1 serving): Calories: 240, Fat: 15g, Cholesterol: 75mg, Sodium: 150mg, Carbohydrates: 24g, Dietary Fiber: 1g, Protein: 3g
People Who Like This Dish 7
- ttaaccoo Buffalo, NY
- suzek Ridge, NY
- greekgirrrl Long Island, NY
- baker1313 Guilford, CT
- annieamie Los Angeles, US
- krumkake Chicago Suburbs, IL
- shirleyoma Cove, OR
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