Danish Kringle

Danish Kringle


1. Cut butter into flour.

2. Mix in sour cream and form into a ball. Cover and chill overnight.

3. Cut dough into 4 equal parts. Roll each part on a floured pastry cloth into a 6x12 inch rectangle.

4. Put filling in a 2x12 line down the center of the rectangle. Fold outside thirds of the dough over the filling like you are folding a brochure.

5. Seal ends and sprinkle with sugar.

6. Bake on a dark cookie sheet at 375 for 30 minutes or until golden brown. You can bake at a higher temperature for a shorter time if you prefer.

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Nutrition

Ingredients