Danish Kringle By Mommie Cooks
For the dough:
3/4 cup of Butter, Softened
For the Filling:
1/2 teaspoon of Vanilla Extract (Yes, the picture is wrong)
For the Glaze:
Grab your softened butter and spread it out on a piece of waxed paper to about 8x16.
Stick it in the fridge and let it get good and cold.
Mix it up well and then add in your flour. Use your hands to make a nice dough.
Stick your dough in the fridge and let that chill down as well.
Cut your sheet of butter in have and lay one piece of it over 2/3 of your dough.
Stick in the fridge and take a break one more time.
Cut the dough in half width wise.
Very carefully so as to not break any of the layers, roll the first half of your dough to a 6x20 inch size.
Mix up your filling ingredients.
And spread it down the middle of your dough. Sprinkle a few pecan on for good measure.
Now close up one end, wet the edge with water and then close the other edge to create a seal.
Place your kringle on a parchment lined baking sheet and form it into an oval joining the two ends together. Flatten the whole thing down gently with your hands. Repeat this process with the second half of the dough as well.
Heat your oven up to 350 degrees and pop the kringle in for 20 to 25 minutes.