Danish Knots Kringler Light Flaky Baked Whipped Cream Cookies Recipes

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KRINGLA



Kringla image

These easy Kringla cookies are a traditional Scandinavian family favorite that's perfect for Christmas, or any time of year! With just a few easy ingredients and no special equipment needed, you'll have the softest, most pillowy cookies that you and your family will adore!

Provided by Angela

Categories     Christmas Cookies     cookies     Cookies & Bars Recipes

Time P1DT6m

Number Of Ingredients 10

1 cup heavy cream
1 cup sour cream
1 1/3 cups sugar
2 Tbsp shortening
1 large egg yolk
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 cups all-purpose flour ((plus more for rolling & shaping))

Steps:

  • Start the night before by mixing together the heavy cream and sour cream in a small bowl. Whisk until smooth, then cover with cling film and refrigerate.
  • When ready to start, set the cream mixture out to room temperature. Next, preheat your oven to 475°F (246°C) and line your baking sheets with parchment paper or silicone baking mats.
  • In a large bowl cream together the sugar, shortening, and egg yolk.
  • Stir in the vanilla extract, baking powder, baking soda, and salt into the cream mixture then transfer the wet ingredients into the creamed sugar. Mix until well combined. Add the flour until completely incorporated into the dough, which should be sticky when done. *You can chill the dough for an hour before handling it to make the next step easier if desired.
  • Since the dough is sticky, use a well-floured surface to roll the dough out onto. Pull off roughly 1 1/2-inch ball-shaped portions of the dough and roll them in the flour to coat all sides. Then move them to the side of your working surface where there is less flour and roll them out to a rope shape (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign' or fold over like a pretzel shape, or you can also shape them into round coils - but these take longer to bake.
  • Place each shaped dough piece onto your prepared baking sheets then bake for 5-6 minutes, or until the bottom just begins to turn a light golden color. *Depending on the thickness of the 'ropes', the cooking time can be longer.
  • Remove from the oven when done and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

Nutrition Facts : Calories 165 kcal, Carbohydrate 24 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 26 mg, Sodium 82 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving

DANISH KNOTS (KRINGLER) LIGHT FLAKY BAKED WHIPPED CREAM COOKIES



Danish Knots (Kringler) Light Flaky Baked Whipped Cream Cookies image

During my travels in Denmark, I fell in love with Danish treats. This is a very old, authentic recipe for a slightly sweet Danish cookie. The addition of whipped cream makes a tender, delicate texture.

Provided by Garden Gate Kate

Categories     Dessert

Time 32m

Yield 5 dozen

Number Of Ingredients 6

2 1/4 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 cup firm butter (do not use margarine)
1 cup heavy whipping cream, chilled
crushed loaf sugar, for sprinkling (or granulated sugar)

Steps:

  • Sift flour, sugar, and baking powder together in a bowl. Cut in butter until particles are the size of rice kernels. (I allow butter to slightly soften at room temperature while I gather my ingredients to make cutting it into the flour easier, but it should still be mostly firm).
  • In a separate bowl, whip heavy whipping cream until soft peaks form. (Whip it until it is the consistency of whipped cream used for topping a slice of pie).
  • Mix in cream with a fork and knead lightly with fingertips until mixture makes a ball.
  • Roll a fourth of the dough at a time into a 6 by 4 inch rectangle. Sprinkle crushed loaf sugar over the dough, pressing in lightly. (I use granulated sugar instead of loaf sugar.) Cut into 6 by ¼ inch strips. Form into figure eights or loose knots to resemble pretzels. Place on ungreased parchment paper-lined cookie sheets. (Note: when making pretzel shapes, press the dough down where the strips overlap to make the same thickness as the sides of the cookie for even baking. Otherwise, the sides will cook too quickly leaving the thicker layered of dough still raw).
  • Bake at 400F degrees about 12 minutes or until lightly golden. (Because oven temperatures vary, I bake mine for 16 minutes to achieve lightly golden color all over. Watch closely for they burn easily.) Store in an airtight cookie tin at room temperature.

Nutrition Facts : Calories 542, Fat 36.6, SaturatedFat 22.7, Cholesterol 114, Sodium 253.9, Carbohydrate 47, Fiber 1.5, Sugar 2.7, Protein 7

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

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.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

KRINGLER



Kringler image

This bakery delicacy sells for upwards of $3 a slice here...make two whole pastries for that! This is one of my most requested recipes for gatherings. People are so surprised when they find out how fast and easy this is!

Provided by Susan Lee

Categories     Dessert

Time 45m

Yield 2 14inch pastries

Number Of Ingredients 12

1 cup flour
1/2 cup butter
1 tablespoon water
1 cup water
1/2 cup butter
3 eggs
1 tablespoon almond extract
1 cup flour
1/2 cup butter
1 tablespoon almond extract
3 cups powdered sugar, to make a thick icing,about
slivered almonds (optional)

Steps:

  • For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
  • Each strip should be about 3" wide and the length of the cookie sheet.
  • Bring to a boil: 1 cup water and 1/2 cup butter.
  • Pull mixture off stove and quickly add 3 eggs, beating after each addition.
  • Add 1 TB almond extract and one cup flour.
  • Divide mixture in half and spread over bottom layer.
  • Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
  • Slice into1-1 1/2 inch slices.

Nutrition Facts : Calories 2523.6, Fat 147, SaturatedFat 90, Cholesterol 683.3, Sodium 1093.6, Carbohydrate 277, Fiber 3.4, Sugar 178.9, Protein 23.8

DANISH ALMOND KRINGLE



Danish Almond Kringle image

Categories     Bread     Cake     Bake     Almond     Pastry

Yield makes 16 servings

Number Of Ingredients 19

2 1/4 teaspoons (1 package) active dry yeast
1 tablespoon sugar
1/2 cup warm milk, 105° to 115°F
1 cup heavy cream, at room temperature
3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 teaspoon freshly ground cardamom (see Note)
8 tablespoons (1 stick) chilled unsalted butter, cut into slices
For the Almond Filling
One 8-ounce package almond paste (about 1 cup)
1/2 cup chopped blanched almonds
1/3 cup sugar
1 teaspoon ground cinnamon
1 teaspoon almond extract
For the Topping
1/3 cup sugar
1 egg white, beaten
1/4 cup sliced almonds

Steps:

  • In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
  • In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
  • Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
  • To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
  • Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
  • Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
  • Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

DANISH KRINGLE



Danish Kringle image

Everyone agrees that no store-bought kringle can top this homemade version. The nut filling and sweet glaze give this spectacular coffee cake great flavor.

Provided by Taste of Home

Time 50m

Yield 2 kringles (10 slices each).

Number Of Ingredients 15

2 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup warm milk (110° to 115°)
1 large egg, room temperature, beaten
1-1/2 cups finely chopped pecans or walnuts
1 cup packed brown sugar
1/2 cup butter, softened
1 cup confectioners' sugar
4 teaspoons water
1/2 teaspoon vanilla extract
2 tablespoons chopped pecans or walnuts

Steps:

  • In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 36mg cholesterol, Sodium 162mg sodium, Carbohydrate 29g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.

FLAKY DANISH KRINGLE



Flaky Danish Kringle image

This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.

Provided by Taste of Home

Time 50m

Yield 20 servings.

Number Of Ingredients 12

8 tablespoons butter, softened, divided
1-1/2 to 2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1/4 cup warm half-and-half cream (110° to 115°)
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, beaten
1/2 cup almond paste
1 large egg white, beaten
1/4 cup sugar cookie crumbs
2 tablespoons sliced almonds

Steps:

  • In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.

DANISH KRINGLE COOKIES



Danish Kringle Cookies image

This is a very old recipe.

Provided by mary Armstrong

Categories     Cookies

Time 40m

Number Of Ingredients 6

4 c all purpose flour
1 3/4 c butter, softened
1 1/2 tsp baking powder
1 c cream
1 tsp lemon extract
4 Tbsp sugar for sprinkling (more or less)

Steps:

  • 1. Combine flour, butter and baking powder.
  • 2. Add the cream and lemon extract and mix well.
  • 3. Divide dough in half. Roll out each into rectangle to about a 1/4 inch thickness on floured surface.
  • 4. Cut dough into strips. (try a fluted cutter). Form each strip in a fiqure 8 shape. Sprinkle with sugar.
  • 5. Lift onto cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. WATCH carefully, they burn easily.

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