Kringle, need help with almond filling
I want to make this recipe for Kringle, http://www.seriouseats.com/recipes/20.... (never made one before) but I want to use almond filling and maybe sprinkle toasted almonds on top. My question is what should I use for the filling? Can I use almond paste straight or mixed with something? I would prefer not to use the Solo almond filling...
Thanks for your advice!
If you have a food processor, process almonds until smooth (I'm lazy and leave the skins on.), then add somewhat less than an equal amount by weight of sugar. Taste to see if you've added enough sugar for your preference.
Kringle (Kringla, et al) is widely used to label several (perhaps dozens) of confections that are either rolled into spiral form, shaped as pretzels or baked as a breakfast sweet bread wrapped around a filling of some kind. Your link to the recipe makes it easier to respond to your question; thanks for that.
Almond paste is quite simple to make and, IMO, fresh almond paste offers a flavor superior to the commercial varieties that have additives that I don't want in my pastry.
This is one of the best recipes I've found for almond paste. Give it a try:
Yes you can use almond paste straight but it helps to beat it to lighten it up and make it more spreadable , though you rollit out between 2 sheets of plastic or parchment..
Many Traditional fillings call for adding sliced almonds, more sugar, butter, spices and/or egg white.
The almond filling I use for yeast pastries is thus: Slightly beat an egg white, beat in about 1/2 cup of sugar, 1 tsp cinnamon, and the grated rind of a lemon, then add about 2 cups of the "almond meal" (ground almonds) sold at Trader Joe's (or if you don't have a TJ just put some almonds through the Cuisinart). Mix all together.
My mom's annual Christmas Kringle uses a tube of almond paste, butter and sugar, all blended together in the food processor, as the filler. Incredibly rich, incredibly horrible for you, and the most delicious thing you've ever tasted.