Kringla (Danish Puff Pastry)

Another of my mom's specialties - this makes a very flaky pastry that comes apart in your mouth. Not exactly low-fat, but one can't have everything. Light enough for summer, but rich enough for winter.

• Ready In: 1 hr 30 mins
• Yields: 2 kringlas

Ingredients

• Crust

• 1⁄2 cup butter
• 1  cup flour
• 2  tablespoons water

• Topping

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

• Icing

• 1  cup powdered sugar
• 1  tablespoon milk
• 1⁄2 teaspoon vanilla or 1⁄2 teaspoon  almond extract

Directions

1. Heat oven to 350 degrees. To make the crust, cut the butter into the flour. Sprinkle with water and form into a dough. Shape into two 3" by 12" strips on an ungreased baking sheet.
2. To make the topping, heat the butter and water to a full rolling boil in a saucepan. Remove from the heat and stir in flour and almond extract. Return to low heat and stir vigorously until it forms a ball (about 1 minute). Remove from heat and beat in eggs.
3. Divide the topping in half and spread over crusts. Bake for 1 hour until brown and crispy.
4. While the kringla is baking, make the icing. Sift the powdered sugar. Stir in milk and vanilla until smooth.
5. After the pastries have cooled, top with the icing and let it set. When the icing has set, cut into strips.