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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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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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 ...