Danish Kringle - cooking recipe

Ingredients

Pastry
3/4 cup butter
2 3/4 - 3 cups sifted flour, divided
1 (1/4 ounce) package dry yeast
1/4 cup lukewarm water
3 tablespoons sugar, divided
1 egg, beaten, divided
3/4 cup cold milk
1 teaspoon salt
Almond Filling
1/4 cup butter
1 1/2 cups powdered sugar (confectioner's sugar)
1/2 teaspoon ground cardamom
1/4 cup finely chopped almonds
2 1/2 teaspoons heavy cream

Preparation

For the pastry:.
Blend the butter and 1/4 cup of the flour together and set aside.
Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
Blend in remaining flour to form a stiff dough.
Chill in refrigerator for about 45 minutes,
When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
Repeat the folding and rolling process two more times.
Wrap the dough in waxed paper and chill for 30-60 minutes.
For the filling:.
Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
Assembly:.
Preheat your oven to 375 degrees.
Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
Spread each strip with filling, leaving at least 1/4 inch on all sides.
Roll as a jelly roll, starting with the 24-inch edge.
Moisten edges, seal, and stretch to about 30 inches.
Place on a greased baking sheet.
Shape into an oval or pretzel shape.
Flatten to about 1/2-inch thickness.
Brush with the reserved egg.
Cover with a moist cloth, and let rise in a warm place for 30 minutes.
Bake for 25-30 minutes or until golden brown and delicious.