Cream Cheese Kringle

Total Time: 24 hrs 50 mins Preparation Time: 24 hrs Cook Time: 50 mins

Ingredients

• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 teaspoon lemon zest
• 4 cups flour
• 2 tablespoons confectioners' sugar
• 2 1/4 teaspoons instant yeast or 2 1/4 teaspoons fast rising yeast
• 3/4 teaspoon salt
• 16 tablespoons unsalted butter, cut into 1/2 inch pieces and chilled
• 4 tablespoons vegetable shortening, cut into 1/2 inch pieces and chilled
• 2 cups sour cream
• 1 large egg, slightly beaten
• 1 cup confectioners' sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract

Recipe

• 1 in a small bowl, combine filling ingredients until well mixed; set aside.
• 2 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.
• 3 stir in sour cream so that it forms a dough.
• 4 turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
• 5 wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
• 6 remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
• 7 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.
• 8 transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
• 9 repeat with other half.
• 10 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.
• 11 cool 30 minutes.
• 12 meanwhile, in a small bowl, combine the glaze ingredients and mix well.
• 13 drizzle glaze over danish and let set for 10 minutes.
• 14 serve warm or room temperature.
• 15 store in an airtight container up to 2 days.