Don’t let the word “Kringle” full you into thinking that this is going to be a difficult recipe to prepare. It is easier then making donuts and much more delicious. This recipe is chock full of walnuts and brown sugar but you can also use a variety of other ingredients such as cream cheese and jam or pecans and cinnamon.
Instructions
For the crust
In a large bowl, cut the butter into the flour until the butter is the size of peas. Stir in the sour cream, form into a ball. Cover with saran wrap and refrigerate 8 hours or over night.
For the filling
Combine 1 cup soft butter, brown sugar, 1/2 cup regular walnuts and 1/2 cup of black walnuts
To prepare
Preheat the oven to 375 degrees. Prepare a cookie sheet by lining it with parchment paper. Roll the dough out as thin as you can get it on the parchment paper into a long rectangle about 24 inches by 12 inches. Cut slices about 4 inches long into the sides of the rectangle at 1/2 inch intervals. Add the filling all the way down the center. Fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Sprinkle with the remaining walnuts. Twist the entire Kringle into a circular shape. Place onto the cookie sheet and bake for 30 minutes. It will come out all gooey and bubbly with sugar running out of it everywhere and you will think you have a disaster on your hands, but it's not, to be sure. Transfer onto a clean plate and let cool for 30 minutes
For the frosting
While the Kringle is cooling, mix together the confectioner's sugar and water and drizzle over the top of the warm danish.
Recipe Notes
© Galley Chef All Rights Reserved
Light and lemony with no butter fat. Super light and super moist.
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Lemony Yogurt Cake
Light and lemony with no butter fat.
Instructions
Preheat oven to 350 degrees Grease a 9 “ round cake pan and line the bottom with parchment paper. In a small bowl, sift together flour, baking powder and salt. In a large bowl whisk together yogurt, 1 cup sugar, eggs, lemon zest and vanilla. Whisk in the dry ingredients. Add the oil. Pour into prepared pan and bake for 45 minutes. Meanwhile, heat juice from 2 lemons and 1/3 cup sugar in a small pan until sugar dissolves. When cake is done, remove it from the pan onto a plate and pour the lemon mixture over the cake. Cool. Serve with vanilla ice cream or whipped cream.
Recipe Notes
© Galley Chef All Rights Reserved
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
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Mint Chocolate Spanakopita
An elegant dessert with creamy chocolate and the fresh flavor of mint. The perfect sweet bite for any cocktail party.
Instructions
Preheat oven to 375 degrees. In a large mixing bowl, combine feta cheese, mascarpone cheese, egg, and sugar. In a food processor combine spinach, mint, and nuts to make a pesto. Stir pesto into cheese mixture.
Thaw fillo sheets according to directions. Place one sheet on work area, brush with melted butter, sprinkle with sugar and continue until you have 5 layers. Cut those layers into 5 strips. Break up the chocolate bars and put a piece of chocolate at the end of each strip.
Add 1 teaspoon of the cheese-pesto mixture on top of the chocolate. Place another piece of chocolate on top of the cheese-pesto mixture and roll into a triangle. Brush top with butter and bake on a parchment paper-lined cookie sheet for 12 to 15 minutes until golden brown. Drizzle with melted chocolate or sprinkle with powdered sugar or both!
Recipe Notes
© Galley Chef All Rights Reserved
Panna cotta, Italian meaning cooked cream, is an Italian dessert made by simmering together cream, milk, and sugar and gelatin. It is believed to have originated in the Northern Italian region of Piedmont, although it is eaten all over Italy. It is not known exactly how or when this dessert came to be, but some theories suggest that cream, for which mountainous Northern Italy is famous, was historically eaten plain or sweetened with fruit or hazelnuts. Earlier recipes for the dish did not directly mention gelatin, but instead included a step in which fish bones were boiled; this is now known to extract collagen from the bones, which turns to gelatin.
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Panna Cotta with honey and berriesFrom: GalleyChef.org
Light as a feather, creamy and easy. This is a dessert that will satisfy that sweet tooth.
Instructions
Place the half and half in a heavy saucepan. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, vanilla, nutmeg, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour mixture through a fine strainer to remove any lumps. Grease 4 ramekins. Pour mixture into ramekins. Cool slightly. Refrigerate until set, at least 6 hours. Remove the panna cotta from the ramekins onto a plate. Spoon berries over the top and serve. Decorate with chocolate drizzle or honey if desired.
Recipe Notes
© Galley Chef All Rights Reserved
This pear tart, typically Parisian, is called tarte bourdaloue in France, and is the pride of any French patisserie. Traditionally, it’s filled with almond cream, however, this recipe skips that (and the calories) without forfeiting any delicious flavor.
For some of the almond flavor, try adding a touch of almond extract to the marscapone instead of pear brandy
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Pear Tart - as delicious as it is lovely.
This pear tart has a buttery, flaky crust and a delicious pear filling with pear brandy added to kick up the flavor.
Instructions
For the pastry
Process the flour, butter, sugar and salt in a food processor fitted with a steel blade until butter is pea–size. Add the water and mix until dough gathers into a ball. Remove from machine, dust with flour, wrap with plastic wrap. Refrigerate 1 hour. Roll out the dough on a lightly floured surface. Line a 9 inch tart pan with the dough. Trim and crimp the edges. Prick the bottom of the dough with a fork. Freeze while preparing the filling.
For the filling
Preheat oven to 400 degrees. Cut eat of the pear halves crosswise into slices as thin as possible, maintaining the shape of the pear half by keeping the slices in place. Fan 5 of the pear halves in the tart shell filling in the gaps with the 6th pear half. (arrange to look like a flower) Sprinkle the pears with sugar. Dot the pears with butter. Sprinkle with pear brandy. Bake until the pears are caramelized and the crust is well browned, 50 to 60 minutes. Let cool 10 minutes.
For the glaze
While the tart is baking, make the glaze. Heat the apricot jam and pear brandy in a small sauce pan until melted and smooth. Spoon the glaze over the tart.
For the garnish
Mix the mascarpone cheese with the sugar and pear brandy. Cut the tart into wedges and serve warm topped with a dollop of pear flavored mascarpone cheese.
Recipe Notes
Recipe Notes Check tart 35 minutes into baking. If the crust is getting too dark, cover with foil. © Galley Chef All Rights Reserved
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Moist and nutty with the added deliciousness of chocolate chips throughout. Heavenly!
Instructions
For the cake:
Preheat oven to 350 degrees. Butter a 12 cup bundt pan and cover sides and bottom with pecans. In a medium bowl stir together flour, pudding mix, baking powder, baking soda and salt. Set aside.
Using an electric mixer, cream butter and sugar. Stir in vegetable oil, eggs, vanilla extract, water and rum. Gradually add in flour mixture and blend until combined. Fold in chocolate chips and toffee bits. Pour batter into prepared bundt pan. Bake for 50 to 50 minutes, or until cake tester comes out clean. Cool slightly before adding 1/2 the glaze mixture, then cool completely before inverting.
For the Glaze:
Mix all ingredients together except the rum and cook on low heat until dissolved, stirring constantly. Remove from heat and add rum. Pour 1/2 of the mixture into slighly cooled cake before inverting. Remove cake from pan and pour remaining glaze slowly over turned out cake. Dust with powdered sugar.
Recipe Notes
Before glazing, poke the cake all over with a toothpick to allow the glaze to be more easily absorbed. If you find the cake starting to crack while baking, turn the oven temperature down to 325 degrees and continue cooking until cake tester comes out clean. For a short cut to this recipe, eliminate the flour, sugar, baking powder, baking soda and salt in the cake ingredients and substitute yellow cake mix. This recipe was made available with the help of Kaye Neuman and Laurie Hatch. Your email: Enter email address... © Galley Chef All Rights Reserved
