Pecan Molasses
1/2 cup molasses
1cup fine white sugar
1 ½ cup finely chopped pecans
½ cup butter melted
Combine the molasses and sugar, mixing thoroughly, and then add in the pecans before pouring the melted butter over top of the mix. Allow this mixture to cool before adding it to your Kringle.
Lemon
4 lemons
Sugar
Corn starch
Take the lemons and remove the rind with a grater, carefully avoiding the white part of the rind. Then juice the lemons and add it to the rind. Next pour this combination into a nonreactive pot and put it on heat until the lemon simmers lightly. While heating, stir in corn starch until the rind and juice mix thickens to a gel. Add sugar to taste.
Chocolate
½ cup sugar
1 cup chocolate bits
Melt chocolate in a double boiler until thin enough to stir effectively. Add the 1/2 cup sugar and apply to your dough.
Pecan brown sugar
1/2 cups finely-chopped pecans or
walnuts
1 cup firmly-packed brown sugar
1/2 cup butter, melted
Mix the pecans and sugar together in a bowl. Pour the melted butter over the top of the mix. Allow filling to cool before applying.
To use these fillings I found that it is most effective to take your dough and roll it out into a thin rectangle on a heavily floured counter. Then take your filling of choice and spread it across the long edge of the rectangle and fold the edge of your sheet of dough over top of your filling to form a pocket for the sugary inlay. Continue to carefully roll the filling into the sheet until you have a long tube. Take this tube and fold it back on itself and pinch the ends together into the classic ovular Kringle shape. Allow the dough to rise for thirty minutes before putting the whole pastry into the oven at a temperature of 375 degrees Fahrenheit and allow it to bake for 20 minutes, remove it from oven and cool it for 15 minutes. Then enjoy.
The entire process of making the Kringle from beginning is about two hours, but most of that is waiting. The fillings are easy to make and can be stored for long periods of time in the fridge. The dough can be made quickly and can be stored for twenty four hours in the fridge. So you can produce the dough and filling the day before and quickly put them together for a dessert or a nice snack.
While the cream puff may be the fair favorite the Kringle is by far the superior pastry.
you have a long tube. Take this tube and fold it back on itself and pinch the ends together into the classic ovular Kringle shape. Allow the dough to rise for thirty minutes before putting the whole pastry into the oven at a temperature of 375 degrees Fahrenheit and allow it to bake for 20 minutes, remove it from oven and cool it for 15 minutes. Then enjoy.
The entire process of making the Kringle from beginning is about two hours, but most of that is waiting. The fillings are easy to make and can be stored for long periods of time in the fridge. The dough can be made quickly and can be stored for twenty four hours in the fridge. So you can produce the dough and filling the day before and quickly put them together for a dessert or a nice snack.
While the cream puff may be the fair favorite the Kringle is by far the superior pastry.
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