Delicious Apple Kringle Recipe A Sweet Treat From Scratch Kitchen

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Directions. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar and cinnamon together; set aside. Unroll one can of crescent roll dough and pat together on the bottom of the prepared baking dish. Beat cream cheese, white sugar, and vanilla together until smooth. Spread over the dough.

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Shape into a disk. Flatten disk slightly, cover and chill at least 2 hours or overnight. While the pastry is chilling, prepare the kringle filling. In a small saucepan, brown the butter for the icing in a saucepan over medium heat, swirling the pan every so often. Once the butter has browned, add the apples, sugar, cinnamon and vanilla.

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Prepare the dough: In the bowl of a food processor, combine all-purpose flour, bread flour, sugar, yeast and salt. Pulse a few times to blend. Add butter and pulse 10 times, or until butter chunks are broken down by about half. Step 2. In a medium bowl, whisk together milk and egg.

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A few questions: The printed recipe and the tutorial differ on ingredients and amounts. the tutorial states to use 2 Tbsp of melted butter in the dough and the recipe says 1/8 cup. The filling in the tutorial has 3.5 Tbsp of softened butter and the written recipe calls for 1/4 cup.

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Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined. Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.

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100 g muscovado sugar. 80 g butter, cut into small cubes. 1 tsp ground cinnamon. Pinch sea salt. 1 organic apple, peeled, cored and chopped finely into small cubes. 1 organic free range egg, lightly beaten. For the Cinnamon Drizzel Icing: 80g icing sugar. 10 g unsalted butter.

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Bake on a parchment-lined cookie sheet for 10 to 15 minutes or until golden brown. In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle icing over warm kringle. Cool on a wire rack. Store in a covered container.

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Move kringle to center of cookie sheet. Press edge with fork to seal; prick top with fork. 3. Bake 17 to 22 minutes or until golden brown. Cool 5 minutes. 4. In small bowl, mix powdered sugar, vanilla and enough milk until smooth and desired drizzling consistency. Drizzle over warm kringle.

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Bake for 17 to 19 minutes, or until golden brown, switching racks and rotating the pans after 10 minutes to promote even cooking. While the kringles are baking. make the glaze. Combine the powdered sugar, sour cream, vanilla, and lemon juice in a bowl and whisk until smooth.

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Directions. In a bowl of a stand mixer (or mix by hand in a large bowl) combine lukewarm water with yeast and mix in first listed flour. Once well combined cover bowl with plastic food wrap and place in a warm place for 1 hour. 1. Meanwhile, bring milk and sugar to a boil. Remove from heat and place in freezer to chill until very cold. 2.

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Add sour cream and pulse to form a sticky dough. Cover dough tightly with plastic wrap and refrigerate for 8 hours, or overnight. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper. To make the filling: Place egg yolk in a medium bowl; set egg white aside for egg wash.

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Divide into two disks. Flatten disks slightly, cover and chill at least 2 hours or overnight. While the pastry is chilling, prepare the kringle filling. In a small saucepan, brown the butter for the icing in a saucepan over medium heat, swirling the pan every so often. Once the butter has browned add the apples, sugar, cinnamon and vanilla.

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Directions. In a bowl of a stand mixer (or mix by hand in a large bowl) combine lukewarm water with yeast and mix in first listed flour. Once well combined cover bowl with plastic food wrap and place in a warm place for 1 hour. 1. Meanwhile, bring milk and sugar to a boil. Remove from heat and place in freezer to chill until very cold. 2.

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Combine: In a large bowl, whisk together the milk and egg. Add the flour mixture to the liquids and, using a wooden spoon, stiff spatula, or your hands, mix the wet and dry ingredients together thoroughly. Knead and Chill: Knead the dough together and shape it into a long rectangle. Cut the dough in half lengthwise.

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Bake the kringle for 10 - 15 minutes, until golden brown. Mix together the icing by whisking the icing sugar, milk and vanilla together. Drizzle the icing over the warm kringle and let cool.

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Step 3: Knead and shape. Lauren Habermehl. Working quickly, use your hands to gently knead the mixture until it comes together to form a smooth, yet crumbly, dough. Shape into a rectangle and then wrap tightly with plastic wrap. Chill the dough in the refrigerator for at least 4 hours and up to 2 days.