Apple Kringle Recipe
Ingredients
| package | 1/2 | |
| Water | 1/4 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| Butter/Margarine | 5 Tablespoon | |
| Sugar | 4 Tablespoon | |
| Flour | 2 Cup (16 tbs) | |
| Egg | 1 | |
| 2 cups Rome Beauty or other cooking apples | ||
| Water | 1/4 Cup (16 tbs) (FOR APPLE FILLING:) | |
| Ground cinnamon | 1/2 Teaspoon (FOR APPLE FILLING:) | |
| Ground mace | 1/2 Teaspoon (FOR APPLE FILLING:) | |
| Butter/Margarine | 1 Tablespoon (FOR APPLE FILLING:) | |
| Confectioner’s sugar | 1 1/4 Cup (16 tbs) (FOR ICING:) | |
| Milk | 2 Tablespoon (FOR ICING:) | |
| Vanilla extract | 1/2 Teaspoon (FOR ICING:) | |
Directions
GETTING READY
1. Preheat oven to 375°F before baking.
2. Take a small bowl with warm water, dissolve yeast and allow to stand for 5 to 10 minutes for yeast to become bubbly.
3. Scald a mixture of butter, sugar and milk in a small saucepan kept on medium heat. Take off from heat and allow to become lukewarm.
4. Take a large electric mixer bowl with dough hook, add milk mixture, yeast mixture and egg and beat till dough becomes soft. Shape into a ball, transfer toa bowl, cover firmly and keep in the refrigerator for 2 to 24 hours.
MAKING
5. Take the saucepan, add apples, cinnamon, water, butter and mace, allow the mixture to come to boil, lower the heat to medium to low. Simmer, stirring intermittently, for 15 minutes to turn tender.
6. Pass the mixture through a food processor with steel blade or blender to form a smooth puree. Keep aside.
7. Roll out the dough, taken out from the refrigerator, on a lightly floured board into a 15 X 8 inch rectangle.
8. Place apple filling the mid of the rectangle. Fold lengthwise over the filling, with filling overlapping at every 1 inch. Press edges tightly to seal.
9. Take a nonstick baking sheet, grease mildly. With a spatula, place the filled dough on it and bake for 20 minutes.
FINALIZING
10. Take a bowl, sift in sugar. Add vanilla and milk and beat well.
11. Transfer kringle to a serving dish and top with icing while warm.
12. Cut into strips of 2 inches, crosswise.
SERVING
13. Serve warm.
1. Preheat oven to 375°F before baking.
2. Take a small bowl with warm water, dissolve yeast and allow to stand for 5 to 10 minutes for yeast to become bubbly.
3. Scald a mixture of butter, sugar and milk in a small saucepan kept on medium heat. Take off from heat and allow to become lukewarm.
4. Take a large electric mixer bowl with dough hook, add milk mixture, yeast mixture and egg and beat till dough becomes soft. Shape into a ball, transfer toa bowl, cover firmly and keep in the refrigerator for 2 to 24 hours.
MAKING
5. Take the saucepan, add apples, cinnamon, water, butter and mace, allow the mixture to come to boil, lower the heat to medium to low. Simmer, stirring intermittently, for 15 minutes to turn tender.
6. Pass the mixture through a food processor with steel blade or blender to form a smooth puree. Keep aside.
7. Roll out the dough, taken out from the refrigerator, on a lightly floured board into a 15 X 8 inch rectangle.
8. Place apple filling the mid of the rectangle. Fold lengthwise over the filling, with filling overlapping at every 1 inch. Press edges tightly to seal.
9. Take a nonstick baking sheet, grease mildly. With a spatula, place the filled dough on it and bake for 20 minutes.
FINALIZING
10. Take a bowl, sift in sugar. Add vanilla and milk and beat well.
11. Transfer kringle to a serving dish and top with icing while warm.
12. Cut into strips of 2 inches, crosswise.
SERVING
13. Serve warm.
Chef
