Secrets to Pecan Kringle

Traditional Pecan Kringle is a favorite in Wisconsin, and we can pretty much guarantee that this pastry rivals the best Danish youve ever had. Making it, however, is time-consuming: Most recipes require that the dough be folded dozens of times with rests in between to allow it to chill and relax. We wondered whether the three-day marathon was really necessary, or if some of the work was overkill. After numerous tests, we were able to come up with a recipe that had all the taste and took far less effort than the traditional recipe.

HOW TO ASSEMBLE KRINGLE

1. Working on a lightly floured surface, roll the dough into a 28- by 5-inch strip with one long side closest to you. The dough will be about 1/4 inch thick.

2. Leaving a 1/2-inch border around the bottom and side edges, spread half of the filling over the bottom half of the dough.

3. Brush the edge of the uncovered dough with water and fold the dough over the filling, pinching to close the long seam.

4. Fit one end of the folded dough inside the other to make an oval and press together the seal.

MAKE IT NOW: Our recipe for Pecan Kringle is free until March 7, 2013.

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Easy Danish Kringle Recipe from Pillsbury.com Serve this nut-filled pastry with a compote of cut-up fresh fruit for an easy company breakfast. Christmas Candy Recipes - Apples4theteacher.com - A Primary ... A collection of Christmas candy recipes and cooking activities for kids. Christmas candy recipes include Candy Cane Marble, Chocolate Raspberry Ornaments, Cocoa Fudge ... Kriss Kringle Cookies Recipe Yummly Kriss Kringle Cookies Recipe recipe. Desserts with butter, brown sugar, eggs, ground cinnamon, baking soda, salt, vanilla extract, all-purpose flour, candied cherries ... Authentic Danish Kringle Recipe - Home Cooking - Chowhound I am on the search again for an authentic Danish Kringle recipe. I used to work for a family from Denmark and they had the most delicious Kringle for Bendtsen's Bakery - Racine, WI (262) 633-0365 "First ordered from Bendtsen's when I lived in San Francisco and wanted a taste of home baking. I've been ordering them ever since. Also thanks to ... pecan tarts : Food Network Clip this. Get delicious Thanksgiving pie and tart recipes including pecan, apple, pumpkin and more from Food Network. View Photo Gallery Danish Culture, Cooking, Food, Holidays, and Language Cooking. Danes eat very well, by American standards. Common Danish expressions, "No one ever dies of starvation in Denmark" and "Never trust a skinny Danish cook ... Calories in Kringle - Calorie, Fat, Carb, Fiber, & Protein Info Related Searches: Ingredient specific calorie information from our recipes: Calories In Caramel Pecan Kringle 428 calories, 25g fat, 49g carbs, 4g protein, 3g fiber

Secrets to Apple Turnovers

The apple turnover is a chameleon of a pastry. It makes a hearty breakfast, a handsome brunch item, a refined afternoon snack, and a lovely dessert to round out a meal. The light and airy puff of the crust is satisfying to bite into, and the sweet, cinnamon-y goodness that lives inside complements it perfectly. With these tips, were letting you in on the secret to filling and folding your way to the perfect turnover.

ASSEMBLING APPLE TURNOVERS

1. ROLL IT OUT: On a large sheet of parchment paper lightly dusted with flour, roll the dough to an 18-inch square that is slightly under 1/8 inch thick. Using a ruler and a pizza cutter, trim the dough to a 15-inch square. Make two incisions at 5-inch intervals on all four sides of the square. Line the ruler up with the incisions and cut the dough into nine 5-inch squares.

2. FILL AND FOLD: Place 2 tablespoons of grated apple filling (squeezed of the excess liquid) in the center of the dough. Moisten the two adjoining edges of the dough square with a finger dipped in apple liquid, then fold the top portion of the dough over the bottom, making sure to overlap the bottom portion by 1/8 inch.

3. PRESS AND SEAL: With a fork dipped in flour, press the sides to seal and crimp the edges.

MAKE IT NOW: Our recipe for Apple Turnovers is free through March 1, 2013.

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Apple Recipes: Pies, Turnovers, Fritters and More : Recipes and ... Find easy-to-do apple recipes from FoodNetwork.com, including recipes for apple pie, turnovers, fritters and apple mojitos. Crescent Roll Apple Turnover Recipe - Free Diet Plans at SparkPeople Separate crescent rolls. Combine apples, brown sugar, flour, cinnamon & nutmeg. Evenly divide apple mixture onto 8 rolls. Drizzle melted butter over apples, saving ... Baked Apple Turnovers Recipe - Free Diet Plans at SparkPeople A tasty apple-pie feel to quench the sweetest of sweet tooths. Apple Turnovers Recipe - Allrecipes.com Delicious, yet so easy to make. Anyone can do these classic apple turnovers! Apple Turnover Murder (Hannah Swensen, 13) by Joanne Fluke ... Apple Turnover Murder has 2,892 ratings and 333 reviews. Michaele said: I really didn't like this book. I've read every one in the series but I doubt I w... McDonald's Baked Apple Pie vs. Arby's Apple Turnover (Iced) McDonald's Baked Apple Pie Versus Arby's Apple Turnover (Iced) - Side-by-Side Nutritional Comparison of McDonald's Baked Apple Pie and Arby's Apple Turnover (Iced). Apple Turnovers Recipe : Ina Garten : Recipes : Food Network Excellent! ... Loved the turnovers! Will make them again Apple Turnover Murder: A Hannah Swensen Mystery with Recipes ... Download Apple Turnover Murder: A Hannah Swensen Mystery with Recipes! by Joanne Fluke, narrated by Suzanne Toren digital audio book. Get the Audible Audio Edition of ...

Secrets to Danish Puff Pastry

Nothing says Happy Valentines Day like baking a Danish pastry and serving it to the one you love for a sweet breakfast. This pastry is light and, true to its name, boasts a lovely, puffy texture.

We found that we could streamline this two-dough pastry by making more pie dough than we needed, turning half of it into the crust, and then adding eggs to the other half to turn it into choux paste for the puff top. To make this pastry live up to its name, we added an extra egg and some water to help it puff higher. Slitting the sides of the pastry to let the steam out after baking dried out the inside and prevented it from imploding. The result? A pastry fit for Danish royalty.

HOW TO MAKE DANISH PUFF PASTRY

1. HALVE PIE DOUGH: After youve made the pie dough, set half of it aside to be used to start the choux pastry. Roll the other half into two equal ropes.

2. SHAPE PASTRY BASE: Press the ropes into 12 by 3-inch rectangles. Chill the rectangles in the refrigerator while you make the choux pastry.

3. START CHOUX: Combine the reserved pie dough with boiling water in a saucepan and cook, stirring, until the mixture is shiny and pulls away from the pan.

4. FINISH CHOUX: Move the cooked choux dough into the food processor. Slowly pour in lightly beaten egg mixture as the processor runs.

5. SPREAD AND BAKE: Cover each chilled dough rectangle with half of the warm choux dough. Bake the puffs for 1 1/2 hours.

6. GLAZE PUFFS: After the puffs have baked and cooled, ice them with a simple glaze and sprinkle them with sliced almonds.

MAKE IT NOW: Our recipe for Danish Puff Pastry is free through February 21, 2013.

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Video: Puff Pastry Danish - Food Network - Easy Recipes, Healthy ... Now Playing Puff Pastry Danish (02:08) Chef Anne Burrell bakes a Danish that's perfect for a holiday brunch. How to Make Flaky Puff Pastry - Easy Danish Puff Pastry Dough Recipe Here's a make-ahead, easy Danish puff pastry dough recipe. Learn how to make flaky Danish puff pastry with my easy recipe steps. Make a flaky puff pastry dough now ... Danish Puff Pastry Recipe - Group Recipes. We Food. A flakey, buttery, sweet puff pastry flavored with almond extract. This is a fantastic sweet component of a brunch prepared for special guests. Puff Pastry Cheese and Preserve Danish Recipe : Anne Burrell ... Substituted a package of cream cheese for the marscapone...which produced a thick luxurious filling that didn't run at all. Placing the jelly along side the filling ... Danish wienerbrod production delicious pastry how to do puff ... Danish wienerbrod production delicious pastry how to do puff pastry // Bltterteig Plundergebck http://www.youtube.de/thomasmajchrzak Flaky Danish Puff Pastry with Almond DebbieNet.com A deliciously flaky pastry, much like shortbread with a smooth almond filling and a drizzle of icing. Makes a great breakfast treat or snack with coffee or milk. Puff Pastry Danish-Food Network - YouTube Chef Anne Burrell bakes a Danish that's perfect for a holiday brunch. This video is part of Holiday Web Videos show hosted by Anne Burrell . SHOW ... How to Make Danish pastry pockets Dessert Recipes In this "Baking With Julia" episode, Julia Child demonstrates how to make danish pastry pockets. They are filled with berries and a flaky dough. This recipe requires ...

Secrets to Ciabatta Bread

Our recipe for this classic Italian bread promises to live up to its name, while also delivering tangy, yeasty flavor, an airy interior, and a texture that makes an ideal bed for anything you would want to spread, place, or melt on top.

1. MAKE BIGA: Biga is a pre-ferment used in Italian baking. To make it, combine yeast with small amounts of flour and water and let it rest overnight to build flavor.

2. MAKE DOUGH, KNEAD: Add the biga to the remaining dough ingredients, then knead the dough in stand mixer.

3. LET RISE: Allow the dough to rise at room temperature until it has doubled in size, which will take about 1 hour.

4. TURN 8 TIMES: Turn the partially risen dough by folding it in on itself to gently encourage more gluten development. Let it rise for 30 minutes.

5. REPEAT STEP 4: More turning and rising ensure a loaf with just enough lift.

6. DIVIDE DOUGH: Transfer the dough to a floured surface and halve it with a bench scraper.

7. PRESS: Press each half into a rough 12- by 6-inch rectangle.

8. SHAPE: Fold each half of the dough like a business letter (it should make a 7- by 4-inch loaf). Then let it rest for 30 minutes.

9. PRESS, SPRAY, BAKE: Press out the dough into 10- by 6-inch rectangles, spray them with water, and then bake them in the oven.

MAKE IT NOW: Our recipe for Ciabatta is free through February 7, 2013.

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Secrets to Old Fashioned Chocolate Layer Cake

Many chocolate cakes weve encountered are so rich and dense that eating a whole piece feels like youre heading towards death by chocolate. We set out to make a perfect chocolate cake, one from which you can have one piece and still be up for seconds. The result? An old-style, mile-high layer cake with a tender, airy, open crumb and a soft, billowy frosting. Feast your eyes on the step-by-step recipe photosand then, of course, feast on the cake itself.

1. Make the chocolate pudding: Melt the chocolate, cocoa, and hot water together in a large bowl set over a large saucepan of barely simmering water, making sure the water does not touch the bottom of the bowl. Then add the sugar. This chocolate pudding boosts the chocolate flavor and adds moisture.

2. Whip the eggs and sugar: Whip the eggs and egg yolks in a large bowl with an electric mixer until combined. Add the remaining sugar and whip until voluminous and very thick. Whipping the sugar and eggs until they form ribbons add volume to the cake and make it fluffy.

3. Beat the chocolate pudding into the eggs: Beat the cooled chocolate mixture into the egg mixture until fully incorporated. To avoid a heavy batter and dense cake, it is important to add the thick chocolate pudding to the batter before the flour.

4. Tenderize with butter: Beat the softened butter into the batter, one piece at a time. Adding softened rather than melted, butter helps to ensure that the cake will be tender.

5. Alternate dry and wet ingredients: Reduce the mixer speed to low and slowly beat in one-third of the flour mixture. Beat in half of the buttermilk mixture. Repeat with half of the remaining flour mixture, then the remaining buttermilk mixture, and finally the remaining flour mixture. Adding the dry and wet ingredients in small batches helps to develop a more consistent crumb.

6. Tap the pans: Scrape the batter into the prepared pans and smooth the tops. Gently tap the pans on the counter to settle the batter and bake as directed.

MAKE IT NOW: Our Old Fashioned Chocolate Cake recipe is free until January 31, 2013.

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Secrets to Jam Sandwiches (Cookies)

Jam Sandwiches are a buttery, sweet treat made by pressing two sugar cookies together with (you guessed it) jam. Biting into the firm cookie to meet with the slightly chewy, sticky jam makes the dessert a favorite of kids (and adults) all over. So were sharing a few tricks to make sure yours are as good as they possibly can be.

Weve discovered that its best to simmer the jam until its sufficiently reduced, because this will thicken it enough so that it stays in place after youve assembled the cookies. The other key is to use superfine sugar and cream cheese when making the dough: This produces a workable cookie without turning it tough. Then comes the fun part: Assembling the delicious little treats.

MAKING JAM SANDWICHES

1. Using a 2-inch fluted round cookie cutter, cut rounds from one piece of the dough.

2. Sprinkle the second piece of rolled dough evenly with the sugar.

3. Using the 2-inch fluted round cookie cutter, cut out rounds of sugar-sprinkled dough. Using a 3/4inch round cookie cutter, cut out the centers of the sugared rounds.

4. When the cookies have cooled, spread the jam on the solid cookies, then place the cut-out cookies on top.

MAKE IT NOW: Our recipe for Jam Sandwiches, free through January 24, 2013.

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Secrets to Apple Slab Pie

Apple slab pie is a great way to feed a big crowd. Traditionally, its a double-crusted affair filled with spiced apples, and baked on a baking sheet. Short in stature, the filling is thickened to ensure neat slicing, and its topped with a sugary glaze.

And its bigreal big. Like, serves-20-people-big. Regular old single-crust pie dough just wont cut it, but making and rolling homemade pie dough for such a huge pie is a time-consuming project. So we came up with a few tricks to make the process easier. A pie this big needs a double batch of double-crust dough, but instead of trying to roll out one large crust, which was difficult to do, we rolled out four 12-inch circles, two rounds for the bottom and two rounds for the top. By taking two dough rounds and overlapping them to create one large rectangle, the dough became sturdier, and was much easier to handle. Finally, we rolled the dough in cookie crumbs to add a crisp texture and help prevent this large pie from becoming soggy.

MAKING APPLE SLAB PIE

1. Pulse animal crackers and sugar in a food processor until finely ground. Dust work surface with cracker mixture and lay 2 overlapping pieces of the pie dough on top. (Brush water between them to help seal them together.) Sprinkle more crumbs over the top and roll the pieces of dough into a 19 by 14-inch rectangle.

2. Using a rolling pin, transfer the dough to a rimmed baking sheet. Lift and press the dough into the baking sheet, letting the excess dough hang over the edge. Brush dough with butter and refrigerate until needed.

3. Add the apple filling, then roll the remaining 2 pieces of dough together into a 19 by 14-inch rectangle with the remaining crumbs. Using a rolling pin, arrange the top crust over the apples.

4. Press the edges of the top and bottom crust together. Trim the excess dough to inch, fold the crust underneath, and crimp the edges using the tines of a fork.

MAKE IT NOW: Try our recipe for Apple Slab Pie, free through January 17th, 2013.

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Secrets to Profiteroles

Profiteroles might just be the most perfect dessert in existence: crisp, tender, and airy pastry encasing cold, creamy ice cream and napped by dark, luxurious chocolate sauce. Unfortunately, perfect profiteroles are often enjoyed only in the abstract, as those served in many restaurants are stale and indelicate, with a texture somewhere between damp cardboard and Styrofoam.

The challenge is the profiteroles base: pte choux. This is the most basic French pastry and is made with just a few simple ingredients, and it bakes up into light, airy, well-puffed pastries with a delicately crisp crust. But beware the pitfalls of bad pte choux. The dough will spread on the baking sheet if too soft, and it may not rise properly. It may bake up lopsided, it is subject to collapse after baking, and finally, the most common problem, it can turn soggy as it cools. Scared? Dont be. Our simple recipe and failproof procedure will help you make profiteroles like a pro.

MAKING PROFITEROLES

1. Pipe the pte choux into evenly sized 1-inch mounds on the prepared baking sheet.

2. Use a wet finger to even out the shape and smooth the surface of the piped mounds.

3. Once the pastries are baked, cut a -inch slit into the side of each puff to release the steam. Return the pastries to the oven, turn the oven off, and prop the oven door open with the handle of a wooden spoon. Let the pastries dry until the center is just moist (but not wet) and the surface is crisp, about 45 minutes.

4. Scoop the ice cream onto a chilled parchment-lined baking sheet, cover with plastic wrap, and freeze until firm.

5. Use a paring knife to split the pastries about inch from the bottom.

6. Arrange the pastry bottoms on individual serving plates or a large serving platter and place 1 scoop of ice cream on top of each pastry. Lay the pastry tops over the ice cream and press lightly to secure. Drizzle with warm chocolate sauce before serving.

WHEN GOOD PROFITEROLES GO BAD

Its important to bake pte choux pastries until they are browned and firm. If they are removed from the oven too soon (when browned but still soft, as shown on the left) they will collapse as they cool and have a dense, tough texture.

Want to try it for yourself? Check out our Profiteroles recipe for free through January 17, 2013.

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