Kringle tastes best within a few days of baking, but it freezes well too. Wait to ice it until after defrosting or the powdered sugar glaze can get a bit sticky. For Shortcut Danish Pastry Dough, in the bowl of a food processor fitted with an S-blade combine the flours, granulated sugar, the yeast, and salt. Pulse several times to blend. Add the cold butter cubes and pulse 15 to 20 times or until the butter chunks are broken down by about half. In a large bowl whisk together milk and whole egg. Dump flour mixture into the bowl. Use a flexible spatula to gently stir the dough until nearly all the flour is moistened. Use your hand to quickly knead the dough just a few times in the bowl to bring it all together into a shaggy mass. There should be lots of large chunks of butter still visible in the dough. Line a work surface with plastic wrap. Turn the dough out onto the plastic wrap and pat into a 7x4 1/2-inch rectangle. Wrap the dough tightly. Chill at least 4 hours, or up to 2 days. Lightly flour a work surface and rolling pin. Roll the dough out to a rough rectangle, 8x15-inches. Starting from a short edge, fold the rectangle into thirds toward the center, like a letter. Rotate the dough 90 degrees. Roll it out again to 8x15-inches. Fold into thirds. (This completes 2 turns of the dough. It will look a bit knobby and cracked at this stage, but don’t worry.) Wrap the dough in plastic wrap. Chill at least 20 minutes. Repeat the rolling, folding, and chilling process twice more until you’ve completed 6 turns in all. Wrap tightly in a double layer of clean plastic wrap. Chill 2 hours or up to 3 days, or freeze up to 2 months. To shape and assemble the kringle, if dough is frozen, let thaw overnight in the refrigerator. Lightly flour a work surface. Divide the dough in half, cutting it lengthwise. Roll out each half to a long, narrow rectangle, 24x5 inches. Spread half the filling in an even strip down the center lengthwise, leaving 1 1/2-inch borders. Layer 3 Tbsp. of the apricot fruit spread on top of filling. Lightly brush a 1/2-inch strip of the beaten egg along one side of the filling. Fold the opposite dough side lengthwise over the filling, so it completely covers the filling and meets the egg wash. Seal well, pressing with your fingers or the back of a spoon. (Note: It’s like a tri fold: Fold one side over and seal, still leaving an edge on the other side).
