Smoked Apple Danish/Kringle Recipe
2 Cups flour - sifted
¼ Tsp salt
1 Cup butter
1 Cup sour cream
3 Tbsp brown sugar
2 Tbsp maple syrup
Cinnamon, nutmeg, cardamom and/or ground clove
Egg wash: 1 egg and ¼ cup milk whisked together
Mix together flour and salt.
Cut butter into flour mixture.
Stir in sour cream.
Cover dough and refrigerate overnight.
Smoke apples for 1 hour at 200°F with maple bisquettes. When finished, slice cooled smoked apples and toss in brown sugar and desired spices.
Meanwhile, divide dough into four.
Roll each quarter into a rectangle about 1/4” thick on a floured surface (one at a time, keeping the unrolled quarters in the fridge).
Cut a series of strips ½” thick through the dough on either side, leaving 2-3 inches of the centre uncut.
Place sliced smoked apples in the uncut center portion of the dough and sprinkle the brown sugar, cinnamon, nutmeg, cardamom and/or ground clove.
Alternate from one side of the dough to the other, folding in the strips to form a braid, pressing the ends together to seal.
Repeat with remaining quarters of dough.
Place on a baking sheet covered with parchment and brush with egg wash.
Drizzle maple syrup over braids.
Bake for 30 minutes at 375°F.
Recipe by: Lena Clayton