Scandinavian Kringler

Scandinavian Kringler

This holiday treat can be made ahead and is ideal for a breakfast pastry or a midnight snack.

Crust

1 cup flour

1/2 cup butter, chilled

2 tablespoon 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

1/2 teaspoon almond extract

2 to 3 tablespoons milk

2 cups sliced almonds, toasted

In a small mixing bowl, cut the butter into the flour making small pea size. Sprinkle the dough with water, adding 1 tablespoon at a time.  Stir with a fork just until dough forms.  Divide the dough in half and press each half into a rectangle 12’’X3”on a parchment lined baking sheet. In a medium saucepan, heat the 1 cup of water with the ½ cup butter to a boil. Remove from heat and stir in the cup of flour until smooth.  Add the eggs, one at a time, beating until smooth.  Stir in the almond extract.  Spoon half of this batter over each crust, spreading to ½ inch of the edge.  Bake at 350 for 50 minutes or until golden brown and puffy.  Remove the baking pan and cool on a rack. (The topping will shrink and fall.) In a small mixing bowl, blend together the powdered sugar, butter, almond extract and milk to the desired consistency of frosting.  Spread the frosting on the cooled kringler and sprinkle with toasted sliced almonds. To serve, cut into slices.  Each kringler will serve 8 to 10 slices.