Marzipan Christmas Kringle (Juleskringle)
This is delicious and fun to make! I was so excited to make this recipe. I made my own almond paste (not as hard as it sounds). I also only used the almond paste as the filling, with sprinkling on some sliced almonds over the top of it, and a little bit of cinnamon and sugar (I did not combine the almond paste, 1/2 cup sugar and 1 tsp cinnamon and almond extract together). The marzipan/almond paste is plenty sweet and already has almond extract in it, so 1/2 cup sugar more is unnecessary (in my personal taste). I also wanted less of a cinnamon taste and more of an almond taste.
One thing that helped with forming the pretzel shape was watching a you tube video on kringle. There is a bakery that shows how to shape it. The width of the dough should be 6 inches, not 2, when you roll it out, with the filling taking up the very middle 2 inches. Then fold over each side on top of the filling, seal, and pat out any air bubbles. Then kind of stretch the roll as you lift it and then shape like the pretzel (I didn't actually roll the dough into a log to stretch it, or roll it in sugar at this point). After forming the pretzel shape, I used the egg wash and sprinkled the top with raw sugar and the sliced almonds.
Beautiful and delicious! I will definitely be making this again. Thanks for sharing the recipe!
1 user found this review helpful
Jan. 1, 2015