Swedish Kringle Recipe

Swedish Kringles Recipe

WEBApr 5, 2023 · Add 1 tablespoon water (or as needed) and mix until crumbly, leaving pea-sized chunks. On a floured surface, roll dough out to 3 or 4 …

1. Preheat oven to 350 degrees F (175 degrees C).
2. To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
3. In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
4. Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.

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Kristiana Kringles The Cook's Treat

WEBNov 20, 2017 · Leaving pan on burner, turn off heat and add flour and salt. Stir until smooth dough forms. Add eggs (one at a time), stirring well …

1. Preheat the oven to 375 degrees F. Line a 12X18-inch rimmed baking sheet with parchment paper and set aside.
2. For the crust, combine 1 cup flour and ½ cup butter in medium bowl and cut with pastry cutter (or fork) until mixture forms small crumbs. Add 2 tablespoons cold water and mix together until dough starts to come together. Mix with hands gently until ball forms, being careful not to overmix. Divide dough in half. Spread each half on prepared baking sheet in strips approximately 3-4” wide and 8-10” long. Wet fingertips a little to help spread out the dough. It’s okay if they look a little lumpy or uneven.
3. For the pastry filling, bring 1 cup water and ½ cup butter in medium saucepan to a boil. Remove from heat and add 1 cup flour and 1/4 teaspoon salt. Stir until smooth dough forms. Add 3 eggs (one at a time), stirring well after each addition. Spread half of pastry filling on each dough strip, covering tops well clear to the edges.
4. Bake at 375 degrees F for 40-45 minutes. Pastry filling should rise during baking. I like the texture best when the pasty is deep golden brown and the top is slightly firm to the touch. Remove from oven and let cool.

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