Scandinavian Christmas Kringler

One of the Traditional Christmas dishes my family has is my Dad's Scandinavian Kringler which he makes every Christmas.  This year was the very first year of my life that I did not spend Christmas with my parents, as such, it was up to me to make the Kringler.


As I've stated before I'm still trying to figure out this non-high altitude baking...so I am going to use that as my excuse for now.  Though the Kringler wasn't as good as dad's it wasn't too bad & next year I'll know the tricks to making it just right...if a voyage to the home land isn't in the plan...


Anyway, Christmas Kringler is a three part pastry. First there is a crust layer, then a puff layer & then the oh so important icing.


Crust
1 Cup Flour
1/2 Cup Butter
2 TBS Ice Water


Mix Flour & Butter until crumbly, then add water & mix.  This is one recipe where I mix everything by hand & give my trusty Kitchenaid a break. Divide Dough in 1/2 on a cookie sheet and press into two 5 inch rows.  

Puff Layer

1 Cup Hot Water

1/2 Cup Butter

1 Cup Flour

3 Eggs

1/2 tsp Almond Extract

Mix Butter & Water in pan on stove & bring to a boil. Add Flour, Eggs & Almond Extract, cook until fluffy.  Beat until Smooth.  Spread on Crust Layer.

Bake at 350 for 50-55 minutes. {Note - I think next time I will bake it at 375 at low altitude}

Icing

1 Cup Powdered Sugar

1 TBS Butter

1/2 tsp Almond Extract

2 TBS Milk

Mix Icing & spread on cooled Kringler, sprinkle with sliced almonds & enjoy.

Merry Christmas to you & yours!