Savory Kringle with Prosciutto & Swiss

Directions

1. To make the pastry dough, combine the dry ingredients in a food processor. Cube the butter and add to the mix and pulse 8-10 times until the butter is mostly broken down.

2. Pour the dry mix into a large bowl.

3. Whisk together the egg and milk, then add to the dry ingredients.

4. Stir together until combined.

5. Using your hands, pack the dough together in a loaf shape and wrap tightly in plastic wrap. Place in the fridge to chill for 4 hours.

6. Remove the dough from the plastic wrap. Lightly flour a surface to roll out the dough to 8” X16” rectangle.

7. Fold the short edges into the center, folding the dough into thirds.

8. Roll out again to 8” X 16” and fold again.

9. Wrap in plastic wrap and chill 20 minutes.

10. Repeat the folding and chilling process 2 more times.

11. Cut the dough in ½ to make 2krinlges.

12. One dough at a time, roll out to 6” X 24”

13. Shred the Swiss cheese.

14. Down the middle of the dough, lay prosciutto flat, topped with1/3 of the Swiss cheese. Be sure to leave about 2” above and below the filling.

15. Season the filling with On The Rocks.

16. Fold the bottom long edge over the toppings.

17. Brush the top edge with egg white and then fold it over the filling, sealing the two edges together.

18. Form thekringle into an oval. Brush one end withegg white and then seal them together.

19. Place on a parchment paper lined tray.

20. Brush the tops of thekringles with egg white.

21. Bake in the oven for 15 minutes.

22. Sprinkle thekringles with the remaining cheese and place back in the oven, rotating them when returning to the oven.

23. Cook for an additional 10 minutes.

24. Remove thekringle from the oven and use a spatula to gently press the pastries down. This is to remove any air pockets between the pastry and the filling.

25. Allow to cool for 10 minutes and then drizzle with honey.

26. Serve warm.

27. Enjoy!