Scandinavian Kringler

"From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN."
photo by Colorado Mel photo by Colorado Mel
photo by Colorado Mel
Ready In:
1hr 30mins


  • 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


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

Questions & Replies

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


  1. Added 1 tbsp of sugar to the crust and 2 tbsp to the puff topping.



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