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Almond Kringle
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Description
A Danish treat, just like you would get in a great bakery!
Ingredients
- FOR THE CRUST:
- 1 cup Flour
- ½ cups Butter
- 2 Tablespoons Water
- _____
- FOR THE ALMOND LAYER:
- 1 cup Water
- ½ cups Butter
- 1 cup Flour
- 3 whole Eggs
- 1 teaspoon Almond Extract
- _____
- FOR THE FROSTING:
- 1-½ cup Powdered Sugar
- 1 Tablespoon Butter, Softened
- 1 teaspoon Almond Extract
- 3 teaspoons Milk
Preparation
To make the crust, mix flour, butter and water with a pastry cutter. Mix the ingredients together, form into a ball and then separate the ball into two small balls. Roll each ball into a strip on a cookie sheet about 3 inches wide, and press it out very thin. It will be very sticky, like paste. DO NOT WORRY.
Prepare the filling by heating the water and butter to boiling. Remove from heat. Beat in flour and eggs, one at a time. Add almond extract and combine the mixture. Spread half of the mixture on top of each crust. Bake 50-55 minutes in a 350-degree F oven. At that point, open oven door, prick sides of pastry and allow to puff slightly for 5-10 minutes. Then remove from oven and cool.
To make frosting, mix powdered sugar with softened butter, almond extract and milk. Frost while warm and eat. Enjoy!
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7 Comments
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Shugary Sweets on 11.13.2010
Angela, I suppose you could put some jam over the top layer and then bake it??? Let me know how it turns out, I have seen Kringles with fruit in them, just have never tried it myself!
AngelaB on 10.15.2010
This looks super yummy and can’t wait to try it. Could you make different flavors? I have some Raspberry jam that would be wonderful in a Kringle but not sure how to work it in to this recipe.
Shugary Sweets on 10.2.2010
Yes, two kringles.
bmd4me on 9.27.2010
So this recipe makes 2 kringles then? Still confused.
Shugary Sweets on 9.27.2010
I wish I could have posted pictures of the process. You take each strip of pastry and press it out into a long strip on a cookie sheet, very thing. I make them into a horseshoe shape personally. That makes the crust layer. Then you spread your filling over the strip of pastry. It doesn’t ooze like you are probably thinking, it’s actually like a second layer of pastry dough. You must trust me, it is amazing!!!