Double Berry Kringle

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READY IN: 24hrs 50mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a small bowl, mix together filling ingredients; set aside.
  • Prepare the dough by adding flour, sugar, yeast, salt, butter and shortening to the food processor; pulse until mixture resembles a coarse meal; transfer to another bowl.
  • Stir in sour cream so that it forms a dough.
  • Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
  • Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
  • Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
  • Cover half the dough (lengthwise) with half the filling, then fold over and pinch edges to seal; shape into an oval by inserting ends into each other and pinching to seal.
  • Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
  • Repeat with other half.
  • Preheat oven to 350 degrees F; brush each danish with the egg and bake until golden brown, about 40 to 50 minutes, rotating pans halfway through baking.
  • Cool 30 minutes.
  • Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
  • Drizzle glaze over danish and let set for 10 minutes.
  • Serve warm or room temperature.
  • Store in an airtight container up to 2 days.
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