Apple Krinkle Recipes

PECAN APPLE KRINGLE

Steps:

• 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., Punch dough down. Turn onto a well-floured surface; divide in half. Refrigerate one portion. Roll remaining portion into an 18x6-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. , 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. , 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 confectioners' sugar, water and vanilla; spread over kringles. Sprinkle with pecans.

APPLE CINNAMON KRINGLE RECIPE - (4.5/5)

Steps:

• In a small bowl mix together sour cream and vanilla. Set aside. Using a pastry blender or several pulses with a food processor cut together flour and butter so butter is reduced to small pea-sized bits. Stir in sour cream mixture. Blend well to form a dough. 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. Cook until apples have softened then quickly whisk in corn starch. Cook until mixture has thickened, about 5 minutes more. Remove from heat and transfer filling into a bowl. Cover and refrigerate until completely chilled. Move oven rack to the center position. Preheat oven to 450°F. In a small bowl whisk together egg and sugar. Set aside. On a floured work surface, roll out each dough disk into a 12 by 6 inch rectangle. Spread filling down center in a thin strip leaving two inches clear on each side and an inch and a half at both ends. Fold sides over center then fold ends up, press lightly to seal. Brush with egg wash. Bake on a parchment lined cookie sheet for 10 to 15 minutes or until golden brown. Drizzle icing over warm kringle. Cool on wire rack. Store in a covered container. Best within a day.

APPLE CRISP II

Steps:

• Preheat oven to 350 degrees F (175 degree C).
• Place the sliced apples in a 9x13 inch pan. Mix the white sugar, 1 tablespoon flour and ground cinnamon together, and sprinkle over apples. Pour water evenly over all.
• Combine the oats, 1 cup flour, brown sugar, baking powder, baking soda and melted butter together. Crumble evenly over the apple mixture.
• Bake at 350 degrees F (175 degrees C) for about 45 minutes.

DANISH KRINGLE

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

APPLE KRINKLE

Steps:

• Alternate apple slices with the 2 tablespoons flour mixed with the white sugar in a baking dish.
• Mix the first three topping ingredients together and sprinkle on top of apples.
• Press down.
• Melt butter and pour on top.
• Bake at 350 degrees for 1 hour.

THE BEST APPLE CRUMBLE

Steps:

• Heat the oven to 190C/170 fan/gas 5.
• Toss 575g peeled, cored and sliced Bramley apples with 2 tbsp golden caster sugar and put in a 23cm round baking dish at least 5cm deep, or a 20cm square dish. Flatten down with your hand to prevent too much crumble falling through.
• Put 175g plain flour and 110g golden caster sugar in a bowl with a good pinch of salt.
• Slice in 110g cold butter and rub it in with your fingertips until the mixture looks like moist breadcrumbs. Shake the bowl and any big bits will come to the surface - rub them in. Alternatively, pulse in a processor until sandy (don't over-process).
• Pour the crumb mix over the apples to form a pile in the centre, then use a fork to even out.
• Gently press the surface with the back of the fork so the crumble holds together and goes crisp, then lightly drag the fork over the top for a decorative finish.
• Sprinkle 1 tbsp rolled oats and 1 tbsp demerara sugar over evenly, if you wish.
• Set on a baking tray and put in the preheated oven for 35-40 minutes, until the top is golden and the apples feel very soft when you insert a small, sharp knife. Leave to cool for 10 minutes before serving.