Panelope's Pastries #201

Kringle

Ingredients

one cup butter
two cups sifted all-purpose flour
one cup sour cream1 cup butter, softened
two cups brown sugar
one and half cups chopped English walnuts, divided
one cup confectioners' sugar
two tablespoons water

Instructions:

In a large bowl, cut one cup butter into flour till crumbly, leaving pea-sized chunks. Mix in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate eightt hours, or overnight.

Divide dough into three even parts; return two parts to the refrigerator to keep cold. Quickly form one third of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Place lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to slice four inch long angled lines about half inch apart. Spoon one third of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each half inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with one thirds of the remaining walnuts. Repeat with remaining ingredients to form three braided danishes. Place danishes on prepared baking sheet.

Bake for thirty minutes in the preheated oven, or till golden brown. Cool for approximately thirty minutes. While the danishes are cooling, prepare the icing: combine confectioners sugar and water till smooth. Drizzle in fine streams over warm danishes.

Yummy!
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