Berry Streusel Kringle Recipes

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BERRY STREUSEL KRINGLE



Berry Streusel Kringle image

Garnish a Fiber One™ 150 calorie blueberry streusel bar with cottage cheese, fresh berries and mashed berry sauce for a scrumptious treat you can feel good about.

Categories     Dessert

Yield 1

Number Of Ingredients 5

1 Fiber One™ 150 calorie blueberry streusel bar
1 tablespoon fat-free cottage cheese
2 tablespoons mashed berry sauce (1 teaspoon of blueberries, 2 strawberries)
1 strawberry, sliced
4 fresh blueberries

Steps:

  • Place a Fiber One Blueberry Streusel Bar on plate, top with creamy cottage cheese and sweet berry sauce. Garnish with blueberries and sliced strawberries.

Nutrition Facts : Calories 180, Carbohydrate 31 g, Cholesterol 0 mg, Fat 1, Fiber 6 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 11 g, TransFat 0 g

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 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 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

BERRY STREUSEL PIE



Berry Streusel Pie image

Categories     Berry     Dessert     Bake     Fourth of July     Blackberry     Blueberry     Raspberry     Summer     Tapioca     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 18

Crust
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water
Topping
6 tablespoons (packed) golden brown sugar
6 tablespoons whole almonds
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch cubes
4 1/2 tablespoons old-fashioned oats
4 1/2 tablespoons all purpose flour
Filling
1 cup sugar
1/4 cup quick-cooking tapioca
2 tablespoons fresh lemon juice
5 cups assorted fresh berries (such as raspberries, blackberries, and blueberries; about 8 ounces of each)

Steps:

  • For crust:
  • Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
  • For topping:
  • Combine all ingredients in processor. Process until moist clumps form. (Dough and topping can be made 1 day ahead. Cover topping and chill; keep dough chilled. Soften dough slightly at room temperature before rolling out.)
  • For filling:
  • Mix sugar, tapioca, and lemon juice in large bowl. Add berries and toss gently to combine. Let stand until tapioca softens slightly, stirring occasionally, about 45 minutes. Preheat oven to 400°F. Roll out dough on lightly floured surface to 15-inch round. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1 inch. Fold overhang under and crimp decoratively, forming high-standing rim. Freeze crust 20 minutes.
  • Spoon filling into crust. Crumble topping evenly over filling. Bake pie until crust and topping are golden brown and filling is bubbling, covering loosely with sheet of foil if topping browns too quickly, about 55 minutes. Transfer pie to rack and cool at least 3 hours. (Can be made 8 hours ahead. Let stand at room temperature.) Cut pie into wedges and serve.

BERRY CRISPS WITH STREUSEL



Berry Crisps with Streusel image

Provided by Alton Brown

Categories     dessert

Time 1h5m

Yield 4 servings

Number Of Ingredients 10

12 ounces frozen berries, blueberries or raspberries
1/4 cup sugar
2 teaspoons cornstarch
2 1/2 cups streusel topping, recipe follows
4 1/2 ounces all-purpose flour
6 ounces light brown sugar
1 teaspoon kosher salt
1 teaspoon ground cinnamon, clove, nutmeg, and/or allspice
6 ounces almonds, toasted and chopped
3 ounces unsalted butter, room temperature

Steps:

  • Heat the oven to 350 degrees F.
  • Combine the frozen berries, sugar, cornstarch and 1/2 cup of the streusel topping in a medium mixing bowl. Divide the mixture evenly between 4 (8-ounce) coffee mugs. Top each mug with 1/2 cup of the streusel topping.
  • Put the ramekins on a half sheet pan and bake on the middle rack of the oven until the fruit is bubbling and the topping is browned, about 30 to 35 minutes. Cool the crisps for 15 minutes before serving.
  • Whisk together the flour, sugar, salt, cinnamon and almonds in a medium mixing bowl.
  • Add the butter and use your fingers to lightly knead it into the dry ingredients until the mixture is crumbly and the butter is well incorporated.
  • Use to top muffins, quick breads, crisps or ice cream. Store in an airtight container, in the refrigerator, for up to 1 month.
  • Yield: about 3 cups

DOUBLE BERRY KRINGLE



Double Berry Kringle image

A lovely danish usually made for special occasions since it does take a lot of time to make (chilling). This recipe comes from "Cooks Country" magazine.

Provided by threeovens

Categories     Breads

Time P1DT50m

Yield 2 danish rings, 16 serving(s)

Number Of Ingredients 13

1/2 cup raspberry preserves
1/4 cup dried cranberries, chopped fine
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

Steps:

  • In a small bowl, mix together filling ingredients; set aside.
  • 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.
  • Stir in sour cream so that it forms a dough.
  • Turn dough onto a lightly floured surface and divide in half; pat each half into a 7 in x 3 in rectangle.
  • Wrap in plastic and refrigerate 30 minutes; place in freezer for 15 minutes.
  • Remove dough half from freezer and roll out to a 28 in x 5 in rectangle.
  • 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.
  • Transfer to a parchment paper lined baking sheet; cover with plastic wrap and place in refrigerator for 4 to 12 hours.
  • Repeat with other half.
  • 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.
  • Cool 30 minutes.
  • Meanwhile, in a small bowl, combine the glaze ingredients and mix well.
  • Drizzle glaze over danish and let set for 10 minutes.
  • Serve warm or room temperature.
  • Store in an airtight container up to 2 days.

Nutrition Facts : Calories 374.8, Fat 21.5, SaturatedFat 12.2, Cholesterol 56.7, Sodium 135.3, Carbohydrate 41, Fiber 1.1, Sugar 13.4, Protein 5

BERRY-BERRY STREUSEL BARS



Berry-Berry Streusel Bars image

Provided by Devora Disner

Categories     Dessert     Bake     Kid-Friendly     Blueberry     Raspberry     Oat     Bon Appétit     Michigan     Small Plates

Yield Makes about 24

Number Of Ingredients 11

Crust
1 1/2 cups old-fashioned oats
1 1/2 cups all purpose flour
1 cup firmly packed brown sugar
1/2 teaspoon baking soda
1 cup (2 sticks) chilled unsalted butter, cut into small pieces
Filling
1 12-ounce package frozen blueberries, thawed
2/3 cup raspberry jam
5 teaspoons all purpose flour
1 1/2 teaspoons minced lemon peel

Steps:

  • For crust:
  • Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Combine first 4 ingredients in medium bowl. Add butter; rub with fingertips until mixture resembles coarse meal. Press half of crumb mixture onto bottom of prepared pan. Bake crust until light brown, about 15 minutes. Cool slightly.
  • For filling:
  • Mix blueberries, jam, flour and lemon peel in bowl.
  • Spread filling over crust. Sprinkle remaining crumb mixture over. Bake until topping is golden, about 35 minutes. Cool in pan. Cut into squares and serve.

STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE



Streusel Topped Triple Berry Coffee Cake image

I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.

Provided by Michelle S.

Categories     Breads

Time 55m

Yield 9 serving(s)

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 large egg
1/2 cup butter, melted
1/2 cup milk
2 cups berries (blueberries, blackberries, raspberries, fresh or frozen)
3/4 teaspoon vanilla
1 dash cinnamon, generous
1/2 cup brown sugar, packed
3 tablespoons flour
3 teaspoons cinnamon
1/4 cup nuts, finely chopped (I use walnuts or pecans)
3 tablespoons butter, melted

Steps:

  • In a large bowl, stir together flour, sugar, baking powder and cinnamon.
  • In a small bowl, mix egg, melted butter, milk and vanilla.
  • Stir liquids into dry ingredients just till blended.
  • In a buttered 9-inch square pan, spread half of dough.
  • Top with berry mixture and spoon remaining dough over berries.
  • In a separate bowl combine brown sugar, flour, cinnamon and nuts.
  • Stir in melted butter until mixture resembles moist crumbs.
  • Sprinkle this over top of dough and press in lightly.
  • Bake in a 375° oven 40 minutes or until topping is golden brown.

Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4

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