Flaky Almond-Filled Kringle with Raisins
Excerpted from my cookbook Modern Scandinavian Baking: A Cookbook of Sweet Treats and Savory Bakes
Ingredients
- 1 recipe Danish Pastry Dough chilled (recipe follows)
For the remonce
- 1 stick butter at room temperature
- 7 ounces marzipan
- 1 cup sugar
For the topping
- 1/2 cup raisins
- 1 egg lightly beaten
- Pearl sugar for topping
- Sliced almonds for topping
For the icing (optional)
- 2 cups confectioners' sugar
- 4 tablespoons whole milk
- 2 tablespoons butter melted
- 1/2 teaspoon almond extract
Instructions
- Make and chill the dough as directed.
- To make the remonce, in a small bowl, mix the butter, marzipan, and sugar with a fork or with your hands until creamy.
- Line a rimmed baking sheet with parchment paper. Roll out and stretch the dough into a skinny 6-by-48-inch rectangle. Spread the remonce lengthwise along one side, then sprinkle with raisins and roll up the dough, sealing it.
- Transfer the dough to the baking sheet and form it into a pretzel shape. Cover and let it rise for about 30 minutes.
- Preheat the oven to 400 degrees F.
- Brush the kringle with the beaten egg, then sprinkle pearl sugar and almonds on top. Bake for 30 minutes, or until golden, tehn remove the baking sheet from the oven and let the pastry cool on the pan.
- If you're using the icing, sift the confectioners' sugar into a medium bowl, then add the milk, melted butter, and almond extract and whisk until smooth. Drizzle over the kringle. Let set before slicing.
Notes
Save yourself a potential oven catastrophe by using a rimmed baking sheet to catch any errant butter.