Kringlor

submitted by Mary Lou Bockert

Kringlor

This recipe is from the Superbly Swedish Cookbook, edited by Martha Wiberg Thompson, although, I have made some changes.  This is the recipe that I love.  I do not use a mixer.

Ingredients
Part 1:
½ cup butter
1 cup flour
1 tablespoon water
Part 2:
½ cup butter
1 cup water
1 cup flour
3 eggs beaten (see note on this)
1 teaspoon almond extract
Part 3:
1 cup powdered sugar
1 tablespoon butter, softened
1 teaspoon almond extract (book calls for ½ teaspoon)
1 tablespoon cream or milk 
(book does not add this at all)

Directions:
Part 1: Mix together (like pie crust) cutting the butter in with 2 butter knives.  Then complete mixing with your hands.  Pat out very thin (¼”) on an ungreased cookie sheet.  Set aside.
Part 2: In a saucepan heat butter and water to boil.  Remove from heat, add flour and one beaten egg at a time, stirring after each.  The texture is very strange.  Add almond extract and stir well.  Spread the mixture on the dough on cookie sheet, fairly close to the edges.  Bake at 350° for 55 – 60 minutes.  (The recipe in the book bakes at 400° for 45 minutes.)
Part 3: Mix together all ingredients until smooth, and spread on pastry as icing.  Serve warm or cold, cutting in half lengthwise and then diagonally to make pretty strips.

It is best served immediately, but can be stored, tight covered, in refrigerator or freezer.  If freezing, frost after the pastry has thawed.

 

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