Galley Chef

Kringle

Servings	Prep Time
10	25minutes

Cook Time	Passive Time
30minutes	8hours

Servings	Prep Time
10	25minutes

Cook Time	Passive Time
30minutes	8hours

Ingredients

For the dough

For the filling

For the frosting

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