Scandinavian Kringler

Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.

Ingredients Nutrition

  • 1 cup flour
  • 12 cup butter, chilled
  • 2 tablespoons ice water
  • Puff topping

  • 1 cup water
  • 12 cup butter
  • 1 cup flour
  • 3 eggs
  • 12 teaspoon almond extract
  • Frosting

  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 12 teaspoon almond extract
  • 2 -3 tablespoons milk
  • sliced almonds, if desired


  1. Measure 1 cup flour into mixing bowl.
  2. Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
  3. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
  4. Divide dough in half.
  5. On ungreased cookie sheet, press each half into a 12x3 inch strip.
  6. In medium saucepan, heat water and 1/2 cup butter to boiling.
  7. Remove from heat; immediately stir in 1 cup flour until smooth.
  8. Add eggs, 1 at a time, beating until smooth after each addition.
  9. Stir in 1/2 teaspoon almond extract.
  10. Spoon over crust, spreading to 3/4 inch from edges.
  11. Bake 50-60 minutes until golden brown and puffy- Cool.
  12. Blend powdered sugar, butter, almond extract and milk until smooth.
  13. Frost, sprinkle with nuts.
  14. Cut into 10-12 slices to serve.


Most Helpful

I made this just the other day and I was barely able to get a slice of it, it went so fast, it was delicious, I am going to make it today again, i hope i can get more this time. Thank you for sharing this recipe.

celiawhitehead September 01, 2009

Delicious recipe! I've made this one a few times now, (since I haven't been able to get my great-grandmother's passed-down recipe off of my mom yet- this one seems nearly identical though). :) This turns out great every time for me- I made it in bulk last night for an event, and everyone loved it! I added a little extra almond icing to mine- not much, just enough to raise the sweetness level ever so slightly. Thanks for posting this recipe! Oh- one more thing I would add... I recommend using pure almond extract. It turns out much better.

Colorado Mel June 13, 2009

So easy to make, this recipe is an absolute treasure. The hardest part is hiding a piece for yourself when the news makes the rounds that a fresh batch is on its way to the table.

Note the omission of cook temperature, which should be 350.

Research shows this to be the godmother of all evolved forms of what we view collectively as "Danish" pastries, and with good reason: IT'S PERFECT.

The "worst" review from a sweet-toothed guest upon first tasting this not-painfully-sweet treat: "...(chew, chew, chew) It could use more sugar... (chew, chew) nope... (chew) never mind. Can I have that other slice?)

Upon recommendations, I'm going to try versions with some freshly made marzipan in the p?te a choux layer, and another with a smear of raspberry preserves before the glaze.

No matter how it's dressed, though, this will be a holiday (and no doubt anytime) staple from my kitchen from hereon.

CasMarino September 23, 2012

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