Scandinavian Kringler

The original recipe for this pastry treat came from an old Pillsbury cookbook.  I've substituted a little to include butter, evap cane juice and unrefined flour.

Scandinavian Kringler
Heat oven to 350°F.

Crust

1 cup unrefined, unenriched flour

1/2 cup chilled butter

2 Tbsp ice water

In a small bowl, blend flour and butter with a pastry blender until pea sized lumps form.

Sprinkle with water 1 Tbsp at a time.

Blend with a fork just until a soft dough forms.

divide dough in half, on an ungreased cookie sheet, press half of the dough into a 12" by 3" strip.

Note: I lined my cookie sheet with parchment paper.  This makes it easy to remove the fragile pastry crust from the sheet as soon as it comes out of the oven.

Puff Topping

1 cup water

1/2 cup butter

1 cup unrefined, unenriched flour

3 eggs

1/2 tsp almond extract

In a medium saucepan, heat water and butter to boiling.

Remove from heat and immediately stir in flour until smooth.

Add eggs, 1 at a time, beating until smooth after each one.

Stir in almond extract.

Spoon 1/2 batter over each crust up to 3/4" from the edges.
Bake for 50-60 minutes until golden brown and puffy.
Remove from pan, cool 15 minutes.

Topping will shrink and fall.

Frosting
1 cup powdered cane juice
1 Tbsp butter, softened
1/2 tsp almond extract

2-3 Tbsp raw cream

sliced almonds

While pastry is cooling, blend all frosting ingredients, except nuts, in a small bowl until smooth.

Drizzle over kringler.

Sprinkle with nuts.

Cut each into 8-10 slices and serve.

This is a holiday favorite that's become a bit of a tradition.  We all look forward to it a couple times each year.  Yummy.

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Full Plate Thursday
Slightly Indulgent Tuesday
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Much herbal love,