Swedish Kringler Or Almond Puff Food

SWEDISH KRINGLE

Steps:

• To make Pastry A, drop flour, salt and butter into the food processor.
• Pulse several times, until crumbly.
• Pour in 2-3 tablespoons water; pulse until clumpy.
• Flatten: Turn out pastry clumps onto a sheet of parchment paper.
• Divide in half and shape into 2 logs.
• Roll or pat each log into a thin rectangle, each about 14 inches long and 4 ½ inches wide.
• Slide parchment onto a baking sheet.
• To make Pastry B, swirl almond paste in the food processor 1 minute.
• Set aside.
• Boil: In medium saucepan, heat water and butter to an energetic boil.
• Pull pan off heat.
• Immediately drop in flour.
• Use an electric mixer to beat smooth.
• Beat in almond paste, then eggs - one at a time - then extract.
• Bake: Spread half of Pastry B over one rectangle of Pastry A, completely covering A.
• Repeat with second rectangle.
• Bake at 350 degrees until puffed and golden, about 45 minutes.
• Cool completely.
• To make icing, beat confectioners' sugar, butter and both extracts together, using an electric mixer.
• Add enough of the milk or cream to achieve a spreadable icing.
• Spread half the icing over each cooled kringle.
• Sprinkle on almonds.
• Slice crosswise on the diagonal into 1-inch thick strips.
• Enjoy.

SWEDISH KRINGLES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

SWEDISH KRINGLE

Steps:

• Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
• Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
• Bake: 425 degrees F for 15 minutes.
• Then 400 degrees for 30 minutes.
• Cool and frost.
• Cut into 1" strips for serving.

KRINGLER

Steps:

• For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
• Each strip should be about 3" wide and the length of the cookie sheet.
• Bring to a boil: 1 cup water and 1/2 cup butter.
• Pull mixture off stove and quickly add 3 eggs, beating after each addition.
• Add 1 TB almond extract and one cup flour.
• Divide mixture in half and spread over bottom layer.
• Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
• Slice into1-1 1/2 inch slices.

SCANDINAVIAN KRINGLER

Steps:

• 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.

KRINGLE (DANISH PUFF)

Steps:

• Cut oleo into flour, add water to make crust.
• Divide into 2 (9x4) pieces on a large cookie sheet.
• Bring water and oleo to a boil, remove from heat, add flavoring.
• Add flour and mix quickly.
• Add eggs, one at a time, beat well after each addition.
• Divide and spread over crust.
• Bake at 350 degrees for 60 minutes.
• Drizzle with glaze.
• Sprinkle with chopped walnuts, if desired.
• Cool completely.