Swedish Kringle

Makes 2, 10 Servings Each

CRUST: 1 cup flour, 1/2 cup cold unsalted butter, 1 tablespoon water

TOPPING: 1 cup water, 1/2 cup unsalted butter, 1 cup flour, 3 large eggs, 1 teaspoon almond extract

FROSTING: 2 cups confectioners' sugar, 1 tablespoon butter softened, 1 teaspoon almond extract, 3 tablespoons heaving whipping cream

Heat oven to 350 degrees F. Make the crust. Place the flour and butter in the bowl of a food processor. Pulse until mixture resembles course crumbs with some pea-sized pieces. With the machine running, add the water and process until a dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3" wide and 10" long on an ungreased baking sheet. 

Make the topping. Heat the water and butter in a medium saucepan over medium-high heat until the butter is melted and the liquid is boiling. Add the flour all at once and whisk until a thick paste forms and leaves the sides of the pan. Cook about 1 minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and cool at least 5 minutes to prevent the eggs from cooking when you add them. 

Using a hand mixer or whisk, beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next egg is added. Stir in the almond extract. 

Spread over the pastry strips, spreading almost to the edges. Bake 50 to 60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely. 

Make the frosting. Mix the confectioners' sugar, butter, almond extract and 2 tablespoons whipping cream until smooth. Add more whipping cream if needed for spreading consistency. Spread over pastry and cut into slices before serving. 

Recipe from Pat Sinclair's Scandinavian Classic Baking

November 02, 2023 — Catherine Branville