Almond Kringle

Submitted by: Twin2

Last Updated: 1/19/2008

Almond Kringle

4 cups flour
1 teaspoon salt
2 Tablespoons sugar
1 cup butter
¼ cup warm water
1 Tablespoon yeast
¾ cup milk
2 eggs, well beaten
1 can Solo Almond Filling

Sift together flour, salt and sugar. Cut butter into mixture. Dissolve yeast in water.
Combine eggs and milk. Add to flour mixture and add yeast, mixing just enough to dampen flour. Cover and refrigerate over night. Divide dough in half. Roll to an 18 x 16 inch rectangle. Spread 6 oz. (1/2 can) almond filling in a lengthwise strip down center of dough. Lap sides over and pinch to seal. Form into an oval on greased sheet, seam side down. Repeat with other piece of dough. Cover and let rise until double in bulk. Bake at 375 degrees for 25 minutes until golden brown. Ice while warm.

Icing:

1/3 cup butter
3 cups sifted confectioners’ sugar
3 Tablespoons canned milk
1 ½ teaspoons vanilla extract

Brown butter lightly, blend in sugar, stir in milk and vanilla.

I got this recipe from a can of Solo Almond Filling back in the 1970's and have been making it ever since.