Raspberry Cream Cheese Kringle

Dough:

4 c flour
1 c butter, slightly softened
2 Tbsp sugar
1 tsp salt
1 pkg dry yeast
2 eggs, beaten
1 c milk

Filling:

8 oz cream cheese
1/2 c sugar
1 tsp vanilla extract
4 Tbsp raspberry jam
1 c chopped pecans

Glaze:

2 2/3 c powdered sugar
2 Tbsp butter, softened
4 Tbsp hot water
1 Tbsp milk
1-2 tsp vanilla extract

To make dough: Use a pastry blender to blend flour, butter, sugar and salt until mixture is crumbly. In a separate bowl, mix yeast, eggs and milk. Add milk mixture to dry ingredients. Mix well with a fork until all ingredients are blended and dough pulls away from the sides and forms a ball. You may need to work the last of the flour into the dough with your hands. Divide dough into two pieces, flatten into discs, wrap in plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Beat together cream cheese, sugar and vanilla. Roll out each piece of dough into a rectangle, 1/8" thick, about the length of a cookie sheet and as wide as 1/8" thick will allow. Spread half of cream cheese filling over each piece of dough. Then spread each kringle with half of the raspberry jam and sprinkle with half of the pecans.

Rolling from the short ends, roll each side to the center. Pinch the center together and roll the ends under. Place each kringle on an ungreased cookie sheet. Bake 20-25 minutes, changing racks halfway through baking time. Remove kringles from cookie sheets to a cooling rack and cool 10 minutes before glazing.

Mix glaze ingredients together and whisk until smooth. Top kringles with the glaze. Serve warm.

NOTES
From Penzey's.
Untried.