Kringle, a Swedish almond pastry, is something that has been a holiday tradition for our family for a few generations. I remember making this as a child with my grandmother and mother. What confuses me mightily is my grandmother apparently also bestowed a Kringle recipe to one of my cousins… and it is TOTALLY different from this one. Go figure!
In the grand scheme of things, this is a fairly simple pastry. A classic butter and flour crust is topped with a rich butter and egg puff that has just the slightest custardy thing going on. The almond is present but not overpowering. The recipe makes two good-sized pastries so you’ll have plenty to share. I often gift Kringle to friends and bring it to the office as a holiday treat.
- 1 cup & 2 tablespoons butter at room temperature
- 2 cups flour
- 1 cup & 2 tablespoons water
- 3 large unbeaten eggs at room temperature
- 2 teaspoons almond extract
- 1 tablespoon cream
- 1 cup confectioner's sugar
- ¼ cup slivered almonds
- Preheat the oven to 375 degrees F. Line a large baking sheet with parchment or use a Silpat.
- Make the crust by combining 1//2 cup butter, 1 cup flour and 2 tablespoons cold water to form a dough. Divide in half and pat it into 2 strips approximately 6" x 12". (The crust will be about ¼" thick.)
- Make the puff pastry dough. Over medium-high heat, warm 1 cup water and ½ cup butter to boiling. Turn off burner. Add 1 cup flour and mix until well-combined. Add 3 unbeaten eggs one at a time, beating the mixture after the addition of each egg. Add 1 teaspoon almond extract and mix well. Mixture should have the consistency of a thick, smooth paste. Divide puff mixture in half and spread over each crust.
- Bake on a lower rack for 45 to 50 minutes.
- A few minutes before taking the pastry out of the oven, mix up the frosting. Combine 1 cup confectioner's sugar, 1 tablespoon cream and the remaining 2 tablespoons of butter until smooth.
- When you take it out of the own, divide the frosting and spread it over the pastry. The heat from the pastry will help melt the frosting and make it easier to spread. Sprinkle almonds on top of both pastries.
- Let the kringle cool and then serve by cutting into strips.