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Olsen's Danish Village Bakery Almond Custard Kringle

Butterscotch filling:
1 C. almond paste
1 C. brown sugar
1/3 C. butter
pinch salt
pinch cinnamon
1/2 egg white

Custard filling:
1 C. custard (use instant custard)

Kringle dough:
3/4 C. butter or margarine, softened
1 package cake yeast
1/4 C. warm water
1/4 C. lukewarm milk
1/4 C. sugar
1/2 t. salt
1/2 t. lemon extract
1 egg
2 C. sifted all-purpose flour
A little jam or 1 T. raisins, optional filling

2 T. milk
2 T. sugar
2 T. sliced almonds

To prepare butterscotch filling:
Mix almond paste, brown sugar, butter, salt, cinnamon and egg white until smooth. Set aside. Prepare custard; set aside.

To prepare kringle:
Divide butter in half and spread each half on an 8-by-8-inch square of wax paper. Chill.

Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract and egg; mix well. Add flour and mix until smooth. Divide dough in half.

Roll half of dough on well-floured board to an 8-by-12-inch rectangle. Place 1 square of chilled butter on two-thirds of dough rectangle. Fold uncovered third of dough over the middle third, then fold the remaining third over the top. Again, fold one end over middle third and fold remaining third over top, making a square of nine layers. Wrap in wax paper and refrigerate 30 minutes.

Roll dough again to an 8-by-12-inch rectangle. Add second square of chilled butter and fold again as before. This makes 18 layers. Refrigerate dough 2 hours.

Cut dough into two equal pieces. Lightly roll one piece at a time, until piece is about 20 by 6 inches. Spread center third of dough with half of prepared butterscotch filling. Add 1/2-cup custard and optional raisins or jam. Fold one of the long edges to the middle. Moisten other edge and fold over the top to cover filling. Seal well.

Put kringle on greased baking sheet and form into oval or twist-crest shape, pressing ends together to form continuous circle. Flatten dough slightly with palms of hands.

Cover with wax paper and leave 1 hour at room temperature. Brush top with milk, sprinkle with sugar and almonds and bake at 350F. for 25 to 30 minutes or until golden brown.

Makes 2 kringles of about 12 servings each.

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