Danish Kringle

Recipe View 1. Prepare the Dough: In a food processor, combine the flour and salt. Pulse briefly to mix. (2 minutes)

Recipe View 2. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs, with some pea-sized pieces of butter remaining. (3 minutes)

Recipe View 3. Add the sour cream and pulse until the dough just comes together. It will be sticky. (1 minute)

Recipe View 4. Wrap the dough tightly in plastic wrap and refrigerate for at least 8 hours, or preferably overnight. (8 hours)

Recipe View 5. Preheat and Prep: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper. (10 minutes)

Recipe View 6. Make the Filling: In a medium bowl, place the egg yolk (reserve the egg white for the egg wash). (2 minutes)

Recipe View 7. Add the softened cream cheese, brown sugar, and cinnamon to the bowl. Beat with an electric mixer until smooth and well combined. (5 minutes)

Recipe View 8. Stir in 1 cup of the chopped walnuts. (2 minutes)

Recipe View 9. Shape the Kringle: Divide the chilled dough in half. (1 minute)

Recipe View 10. On a lightly floured surface, roll each half into a 10x12-inch rectangle. (5 minutes)

Recipe View 11. Spread Filling: Spoon half of the cream cheese filling down the center four inches of each rectangle. (3 minutes)

Recipe View 12. Cut and Braid: On both sides of the filling, cut the unfilled pastry into eight horizontal strips. (5 minutes)

Recipe View 13. Working from top to bottom, fold each strip over the filling, alternating sides to create a braid. Press the ends to seal and tuck them under the Kringle. (10 minutes)

Recipe View 14. Arrange the braided Kringles on the prepared baking sheet. (2 minutes)

Recipe View 15. Brush with Egg Wash: In a small bowl, whisk together the reserved egg white and 1 tablespoon of water until smooth. Brush the mixture evenly over each braid. (3 minutes)

Recipe View 16. Bake: Bake in the preheated oven until golden brown, about 30 to 35 minutes. (30-35 minutes)

Recipe View 17. Cool: Let the Kringles cool on the baking sheet for 30 minutes. (30 minutes)

Recipe View 18. Make the Glaze: While the Kringles are cooling, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of water until smooth and thin enough to drizzle. Add more water, 1 teaspoon at a time, if needed to reach the desired consistency. (5 minutes)

Recipe View 19. Glaze and Garnish: Spoon or drizzle the glaze over the cooled Kringles. Sprinkle with the remaining 1/2 cup of chopped walnuts. (5 minutes)