Scandinavian Kringler

Scandinavian Kringler


2 dozen


  • 1 cup Flour
  • 1/2 cup Butter, softened
  • 1 tablespoon Water
  • 1/2 cup Butter
  • 1 cup Water
  • 1 cup Flour
  • 3 Eggs
  • 1 teaspoon almond extract
  • Almond-Butter Frosting, recipe below
  • toasted sliced almonds
The flaky crust, cream puff layer and almond-butter frosting combine for an outstanding pastry.


  1. Combine flour and butter with pastry blender; add 1 tablespoon water and blend to make pastry. Divide into 3 parts, pat each third into 13x3" strip on ungreased baking sheets. (Use 2 baking sheets, placing 2 strips on 1 sheet with space between strips.) Set aside. Combine 1/2 cup butter and 1 cup water in saucepan; bring to boiling. Remove from heat; add flour and stir until smooth. Beat in eggs, one at a time, until mixture is smooth. Blend in extract and spread dough over unbaked pastry strips. Bake in a preheated 350 degree oven until top is crips and golden (50-55 minutes). Cool. (The top will settle and form a custard over pastry.) Spread with Almond-Butter Frosting. Sprinkle with nuts. Cool slightly. To Serve: Cut into diagonal strips; serve warm or cold.

Chef’s tip

Almond Butter Frosting: Combine 2 cups sifted powdered sugar, 1 tablespoon soft butter, 1/4 teaspoon almond extract and 2-3 tablespoons half and half until smooth and of spreading consistency.

* Recipes created for given quantity. Changes to quantities are for planning purposes only and have not been tested.