Wednesday, June 3, 2009

Kringlor or Danish Puffs

This evoked an OMFG from a complete stranger - it is mouth-wateringly delicious, and not too sweet for breakfast. (I have considered making it again with a thin layer of apricot preserves between the layers) Lifted directly from Prairie Home Cooking, a must have cookbook. Preheat oven to 375.

1/2 pound (2 sticks) unsalted butter
3 cups all-purpose flour (bleached spelt worked great)
3 eggs
1/2 tsp almond extract

1 cup powdered sugar (sift first)
1 TBSP butter, softened
1/2 tsp almond extract
Light cream or something

In medium bowl, cut 1 stick of the butter into 2 cups of the flour until pea sized. Sprinkle 1 TBSP of cold water over 1/3 of this mixture, and gently toss with a fork. Push this to the side of the bowl. Repeat with the other 2/3. When all the dough is moistened, shape it into a ball and divide in half. On an ungreased baking sheet, pat or roll each piece of dough into a 12" x 4" strip. It will not look right, but trust me. This is where I might add a layer of apricot jam, but it is a pretty crumbly affair.

In medium saucepan, bring to a boil 1 cup of water and the remaining stick of butter. Remove from heat, and add the remaining 1 cup of flour all at once. Whisk vigorously until smooth. Let cool for 5 minutes. Add the eggs, one at a time, beating well with wooden spoon after each egg. Stir in the 1/2 tsp almond extract. Spread 1/2 of the dough evenly over each pastry strip. It will still look all wrong; proceed anyway. Bake for 40 minutes or until golden and puffy. Transfer to wire rack and cool slightly.

While it is cooling, make the glaze: Combine powdered sugar, butter and extract with enough cream or something to make a drizzling consistency. Drizzle over the kringlor. Cut the pastry into 1" slices and serve.

I couldn't snap a picture fast enough and there were no leftovers!

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