Almond Kringle

1 (12 oz) Solo almond filling   (or any preferred flavor)
2 C. sifted flour
1/2 teas salt
1 T. sugar
1/2 c. butter
1 pkg active dry yeast
3/4 c. warm water
1/4 c. cold milk
1 egg, beaten

Sift together flour, salt, and sugar

Cut in butter.

Soften yeast in water.

Combine milk and egg.

Stir yeast and egg mixture into the flour mixture just until damp.

Cover and refrigerate overnight.

Divide into two parts.

Keep half in refrigerator.

Roll into an 18x10 rectangle.

Spread half of filling down the center of the rectangle of dough.

Bring long sides over one overlapping the other.

Pinch ends.

Turn dough over on a baking sheet lapped side down.

Form into oval or crescent shape, cover, and let rise until double in size.

Repeat with other half.

Bake at 375 degrees until light brown .. about 15 minutes.

Frost while warm.


Butter Brown Icing

Lightly brown 1/4 c butter

Beat in 1 1/2 c. powdered sugar

3/4 teas vanilla

Add water to spreading consistency.