Wednesday, May 25, 2011

It's Kringle Weekend!!!

The last Saturday of the month is 
Kringle weekend at Tree-Top Baking.  
Kringle is a is a Scandinavian pastry, a Nordic variety of pretzel, which arrived with Roman Catholic monks in the 13th century, especially in Denmark.   

Danish Pastry dough mixing.

The dough is then folded with butter (laminated), resulting in 100's of layer s of  flaky pastry.

Divided into units, the pastry is topped with a almond paste/sugar/butter mixture, sprinkled with raisins.

The filling and raisins are encased in the dough, then shaped into a "pretzel".

After proofing (raising), the pastry is egg washed, sprinkled with sliced almonds and coarse sugar.

The finished product, a flaky sweet pastry that we make the last Saturday of the month... enjoy!!!

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