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Swedish Kringler Recipe

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This recipe for Swedish Kringler, by , is from The Lucky Duck Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jacqy Lewis Soderberg
Added: Tuesday, September 23, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
1 c. butter, divided (use 1/2 c. each part!)
1 T. water
1 c. water
1 c. flour
3 eggs
1 tsp. almond extract

Directions:
Directions:
Step #1: Mix like a pie crust 1 c. flour, 1/2 c. butter, and 1 T. water. Pat on a cookie sheet in two strips that are 3" wide and 12" long.
Step #2: Heat 1 c. water and 1/2 c. butter to a boiling point. Remove from heat and add 1 c. flour all at once and stir until dough leaves the sides of the pan. Stir in eggs, one at a time and beat well after each. Add almond extract. Spread on crusts. Bake at 350 for 55 minutes. Cool.

FROSTING:
1 c. powdered sugar
1 T. butter, softened
1/2 tsp. almond extract
Combine powdered sugar with soft butter and almond extract; add a tsp. or so of milk/cream to make of spreading consistency. Sprinkle with sliced almonds. Cut into strips about 1 1/2 inches wide.

Personal Notes:
Personal Notes:
I have several recipes for this; all have different amounts of almond extract in it from 1/2 tsp. to 1 tsp. One put 1 tsp. in the initial crust and non in the filling. So, add it to your taste.

 

 

 

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