DANISH KRINGLE

Steps:

• Pastry: Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture; beat until smooth (dough will be very soft.) Cover and refrigerate at least 2 but no longer than 24 hours. Prepare filling. Divide dough into halves; return half to refrigerator. Roll other half into rectangle, 15 x 6 inches, on floured cloth-covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2 inch overlap; pinch edges to seal. Carefully arrange kringle on greased cookie sheet in oval or horseshoe shape; pinch ends together for the latter. Repeat with remaining dough. Cover; let rise in warm place 30 minutes. Heat over to 375. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts. Almond Filling: Mix 1 can (8 oz) almond paste (1 cup), 1/2 c. packed brown sugar and 1/2 c. butter, softened, until smooth. Glaze: Mix 1 c. powdered sugar, 1 T. water and 1/2 t. vanilla until smooth. Stir in additional water if necessary, 1/2 t. at a time.