New Years Kringler!

Almost a week after we planned to make Kringler, Jon woke up making it his first task of the New Year. He’d already loaded the stand mixer, pressed the dough crust onto the cookie sheet and was stirring the pudding like filling over the stove top, all by the time I made an appearance downstairs . The recipe comes from his mother, my mother in law Jan whose mother (Jon’s grandma) is Norwegian. I like to think this is a family recipe that has been passed down although I need to confirm if that is truly the case. Jan would serve this Scandinavian pastry at the annual Boyd family Christmas in their Des Moines home. I have fond memories of feasting on this warm danish while the kids unwrapped their stockings.

If you’re beginning the year with a renewed commitment of health you might want to skip this culinary delight. It has only a few ingredients none of which make an appearance at the bottom of the revamped food pyramid. It’s an ideal treat for a cold winters morning when the pantry is bare. The main ingredients are butter and white flour the flavoring is dependent on the magic of almond extract. Relatively easy to make it has a wow factor when it emerges from the oven puffed up and golden brown.

Wishing you the sweetest of years filled with blessings, happiness, health and lots of crafty goodness!
 Heidi

Scandinavian Kringler
Crust:
1 cup flour
1/2 cup butter or margarine
2 TBLS ice water

Puff Topping:
1 cup water
1/2 cup butter or margarine
1 cup flour
3 eggs
1/2 tsp almond extract

Frosting:
1 cup powdered sugar
1 TBLS margarine
1/2 almond extract
2-3 TBLS milk
slivered almonds

Oven - 350 degrees Divide dough in half. Press each half into a 3 x 12 inch strip on an ungreased cookie sheet. Heat water and ½ cup margarine in medium saucepan to boiling. Remove from heat & immediately stir in one cup flour until smooth. Add eggs, one at a time, and beat until smooth. Stir in ½ tsp. almond extract. Spoon ½ of the batter over each crust. Bake at 350 until golden brown and puffy...about 50-60 min. Immediately remove from the cookie sheet and cool. Topping will shrink. Spread frosting and sprinkle with almonds.