I've been wanting to post this recipe since last Thanksgiving. My daughter-in-law, Mandy made this delicious pastry while we were in Utah. It is a traditional Scandinavian treat enjoyed in Sweden, Norway, and Denmark at Christmastime. It is called Kringle. There are various types, but Mandy likes to make Almond Kringle. Here is her recipe. It seems like a lot of work but it is worth it!
1/2 c butter, frozen and cut into slivers
c. all-purpose flour
1-3 tbsp. ice water (as needed for consistency, I
usually use 2, but at Tricia's I used 3 because of the altitude in Utah)
1 c. water
1 tsp. almond extract
1 c. all-purpose flour
Sliced almonds, if desired
2c. confectioner's sugar
tbsp. butter, softened
2 tsp. almond extract
2-3 tbsp. milk or
In a large bowl with a pastry blender cut 1/2 c. frozen butter
slivers into 1 c. flour; sprinkle 2-3 tbsp. water and mix until crumbly. Divide
in half and place both portions on ungreased baking sheet. The dough will have
pea sized lumps, but don't fret! Shape the two halves into 12x3 in. strips,
approx. 3 inches apart on baking sheet; set aside.
In a medium saucepan
bring 1/2 c. butter and 1 c. water to boil; remove from heat, and add 1 c.
flour; mix until smooth ( I do this step in a kitchen aid). Beat in eggs one at
a time mixing well after each egg. Spread dough evenly over 12x3 in. strips
covering them completely and filling the space in the middle. Bake pastry dough
@ 350 degrees for 55-60 min. I often have to loosely tent the pastry with foil
when it has browned to my liking, to allow it to finish baking properly. If you
remove the pastry too early, you will have a custard like crust on bottom. The
pastry puffs quite a bit while baking, and will fall slightly as it
Meanwhile combine the confectioner's sugar, softened butter, and
cream. I tinker with the consistency until it is just pourable. You don't want
it too runny, or it will completely fall off when you pour over pastry, but I do
prefer to pour rather than ice the pastry with a knife. It looks prettier this
way :-) After glazing the pastry, I sprinkle sliced almonds on the pastry while
the icing is still wet. Cut pastry in bars and serve.