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Put the flour, butter, sugar and salt into a bowl. Using a pastry blender,
two knives, or your hands, blend together until the mixture is crumbly. If
you don't mind a little mess your hands work much better. In a separate bowl
mix the dry yeast, beaten eggs, and the milk. Don't worry that the yeast
remains cold, that's the beauty of this recipe, no rising! Add milk mixture
to dry ingredients. Mix well with a fork until all ingredients are blended,
it will pull away from the sides and form a ball. You may have to work the
final flour into the dough with your hands. Divide it into two pieces, flatten
into discs, wrap in plastic wrap and put them into the refrigerator overnight.
Preheat the oven to 350°. Beat together the cream cheese, sugar and VANILLA.
Roll out each piece of dough into a rectangle, 1/8 inch thick, about the length
of your cookie sheet and as wide as 1/8 inch will allow. Spread half of the
cream cheese filling over each piece of dough. Then, spread each kringle with
half of the RASPBERRY ENLIGHTENMENT and sprinkle with half of the pecans.
Rolling from the short ends roll each side to the center. Pinch the center
together and roll the ends under. Place each kringle on an ungreased cookie
sheet. Bake 20-25 minutes changing racks halfway through the baking time (top
to bottom, bottom to top). Remove kringles from cookie sheets to a cooling
rack and let cool about 10 minutes before glazing.
Mix glaze ingredients together and whisk until smooth. Top the kringles with the
glaze. Tastes great warm, so slice and serve right after glazing if desired.
Prep. time: 15 minutes for dough, 15 minutes for assembly
Baking time: 25 minutes
Serves: 8-10 (makes 2)
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