Danish Kringlor
Ready In: 1 hr
Serves: 12
Ingredients
- 1⁄2 lb butter (2 sticks)
- 3 cups flour
- 1 cup water
- 3 tablespoons cold water
- 3 eggs
- 1⁄2 teaspoon almond extract
- 1 cup sifted powdered sugar
- 1 tablespoon butter, softened
- 1⁄2 teaspoon almond extract
- light cream
Directions
- Preheat oven to 375.
- In medium bowl cut 1 stick (1/2 cup) butter into 2 cups of flour until the pieces are the size of small peas.
- Sprinkle 1 tbs cold water over 1/3 of this mixture and gently toss with a fork.
- Push this third to the side of the bowl and repeat with the other 2 thirds.
- When all the dough is moistened, shape it into a ball and divide the ball in half.
- On a baking sheet pat or roll each piece into a 12 by 4 inch strip.
- In a medium sauce pan bring to a boil 1 cup water and remaining stick of butter.
- Remove pan from heat and add the remaining cup of flour all at once.
- Whisk vigorously until smooth.
- Let mixture rest and cool for 5 minutes.
- Add eggs one at a time beating well with a wooden spoon after each.
- Stir in ½ tsp extract.
- Spread half of this mixture over each pastry strip evenly.
- Bake for 40 minutes until golden and puffy.
- Transfer to wire rack and cool slightly.
- While it cools make glaze by combining powdered sugar, 1 tbs butter and ½ tsp extract.
- Add enough cream to make a drizzling consistency.
- Drizzle over the kringlor.
- Cut the pastry into 1 inch diagonal slices and serve.
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