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Danish Kringle

post #1 of 2
4/28/08 at 7:11am
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I attempted to make danish kringle this weekend since it's very popular in the city where I live (Racine, WI). It was quite labor intensive but turned out ok. My only problem was both leaked during baking. I supposed either they were filled too full or not completely sealed. I made one almond and one raspberry and the raspberry leaked the worse. In my defense, the recipe was not very explicit on how much filling to use. Anyone ever made these before? I would like to make them again, minus the leakage. :lips: By the way...they were an oval shape not the traditional pretzel since that's how it's made here.
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post #2 of 2
4/28/08 at 11:07am
As with most filled pastries, it can be tempting to use too much filling, which is usually the prime cause of leakage.
Also, inadequate sealing of the edge will cause leakage also.
Remember to cut a vent hole in the top of the pastry for steam to escape.

When sealing the edge of the pastry, use water to moisten, then press down firmly with your fingertips or fork tines to seal tightly. Don't let any of the filling touch the edge of the pastry, because this also prevents a tight seal.

If you use a little less filling, seal your edges well, and cut a vent hole in the top, you shouldn't have a problem with leaking.:crazy:
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