Scandinavian Kringler

Submitted by BeccaB3c

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

 

• Ready In: 1hr 30mins
• Ingredients: 13
• Serves: 10-12

ingredients

• 1 cup flour
• 1⁄2 cup butter, chilled
• 2 tablespoons ice water

• Puff topping

• 1 cup water
• 1⁄2 cup butter
• 1 cup flour
• 3 eggs
• 1⁄2 teaspoon almond extract

• Frosting

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

directions

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.

Reviews

[celiawhitehead]

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.

 

[Colorado Mel]

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.

 

[Lona T.]

Love this! Some of us may not be as sweet as others, so we do need to add some sugar. I add 1 tbsp to the crust and 2 tbsp to the puff topping. Note: it's very important to heat the water and butter in a pan and not in the microwave. Otherwise it doesn't have the right texture as well as it's really runny and doesn't puff up.

 

[CasMarino]

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.<br/><br/>Note the omission of cook temperature, which should be 350.<br/><br/>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.<br/><br/>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?)<br/><br/>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.<br/><br/>No matter how it's dressed, though, this will be a holiday (and no doubt anytime) staple from my kitchen from hereon.

 

[angelak]

I love this so much! I have fond memories of it growing up, and eating it for New Years Eve. My grandmother's recipe, exactly like this one, made the rounds everytime my mom made it. I was very glad to find it here! In addition to the nuts on top, we dot it with halved maraschino cherries for color.