Swedish Kringler
  • Cooking Time: About 45 minutes
  • Servings: 8
  • Crust:
  • 1 cup All-Purpose flour
  • 1 stick (4 oz./ 115 g) softened butter
  • 2 Tablespoons cold water
  • Second Layer:
  • 1 cup (250 ml) water
  • 1 stick (4 oz./115 g) butter
  • 1 cup (140 g) All-Purpose flour
  • 3 eggs
  • 1 T. almond extract
  • Icing:
  • 1 ½ cups (180 g) powdered sugar
  • 3 Tablespoons butter, softened
  • 1 ½ teaspoons almond extract
  • 1-2 Tablespoons cream or milk
  • Sliced almonds, toasted (as garnish)
  1. 1. Preheat oven to 450˚F. Mix the flour and butter well. Add the cold water, a little at a time. Spread onto an ungreased cookie sheet, spreading out with a spatula or your fingers into a 12" x 16" (30cm x 40cm) rectangle. Set aside.
  2. 2. For the second layer: Heat the water and butter in a medium pan on stovetop until butter has melted. Bring to a boil. Remove from heat and quickly beat in the flour. Place the pan over low heat and stir until a ball forms. Beat in the eggs, one at a time. Add the almond extract, mix together thoroughly, then spread the mixture over the first (crust) layer with a spatula. Bake in the preheated oven for 10 minutes, then turn temperature down to 350˚F, and bake for an additional 30 minutes. The kringler should be golden-brown on top and puffy. Remove from oven and allow to cool while you make the icing.
  3. 3. For the icing: Mix everything together well (sans sliced almonds). Spread evenly over the cooled kringler. Top with sliced almonds, if desired, then refrigerate until serving. When serving, slice kringler into rectangular pieces while still cold and serve either cold or at room temperature.
Having Norwegian ancestors, I grew up eating some delicious Scandinavian treats, especially around Christmas. This is a frosted almond pastry that is perfect on Christmas morning with a hot cup of coffee.