1 1/2 cups pie filling poppyseed prune apricot raspberry
1 cup sliced almonds
1 cup powdered sugar
1 -2 tablespoon water
Steps:
In a mixing bowl stir the yeast up with the warm water; add the sugar warm milk egg salt and lemon extract mixing well
Stir in 1 3/4 cups of the flour until it forms a large ball
Turn ball out onto a floured surface and knead in the remaining flour until the dough is smooth and elastic about 2-3 minutes
Cover the dough and let rise about 5-7 minutes
Flour a surface and roll out the dough into an 8x12-inch rectangle; place one sheet of the butter on top of the dough at one edge
Fold the 1/3 that has no butter down over the middle third; then fold the side with the butter over the top of that it should be about 4-inches wide by 8-inches long
Now fold the 4-inch side over 1/3 of the way and the same with the opposite end leaving a stack of dough
Loosely cover the dough with plastic wrap and refrigerate for 30-40 minutes
Now roll the refrigerated dough out again to a 12x8-inch square
Place the last square of butter to one side of the dough and do the folding process again then refrigerate the dough for 2 hours
Cut the dough in half keep the other in the refrigerator while waiting; and roll out to a 6x24-inch rectangle if hard to roll allow to rest for 5 minutes or so
Spread half the filling on the middle of the dough and sprinkle with half of the almonds
Fold the dough over 1/3 of the way; brush lightly with water then fold over the other third and pinch the dough to form a seal
Grease a baking sheet and place the kringle on forming it into a ring as you do and sealing the ends together; pat the kringle with your hands to keep it flat
Repeat with remaining kringle
Allow kringles to rise for about an hour or until a fingerprint remains when touched
Bake at 350F for 20-25 minutes or until golden; cool on wire racks
Prepare icing by mixing powdered sugar with enough water to form a drizzling consistency; drizzle over kringles while they are still warm
