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Swedish/Norwegian Kringler Recipe

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This recipe for Swedish/Norwegian Kringler, by , is from The Little White Cookbook For Good Eaters, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy (Grandma) White & Vera (Grandma) Halverson
Added: Thursday, September 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. flour
1/2 c. butter, softened
1 T. water
1/2 c. butter
1 c. water
1 c. flour
3 eggs
1 tsp. almond extract
toasted sliced almonds (optional)

Frosting:
2 c. powdered sugar
1 T. soft butter
1/4 tsp. almond extract
2-3 T. half and half (or cream or milk)

Directions:
Directions:
Preheat oven to 350. Mix 1 c. flour and 1/2 c. butter with pastry blender; add 1 T. water and blend to make pastry. Divide into 3 parts. Pat each third into 13x3 inch strip on ungreased baking sheets. (Use 2 baking sheets, placing 2 strips on one sheet with space between strips.) Set aside. Mix 1/2 c. butter and 1 c. water in saucepan; bring to a boil. Remove from heat and add 1 c. flour and stir until smooth. Beat in eggs, one at a time, until mixture is smooth. Mix in extract and spread dough over unbaked pastry strips. Bake until top is crisp and golden, about 50-55 minutes. Cool (The top will settle and form a custard over pastry.) Spread with frosting. Sprinkle with nuts.

Frosting:
Mix powdered sugar, butter and extract. Add half and half until smooth and the consistency you like.

Personal Notes:
Personal Notes:
To serve, cut into diagonal strips. Can be served warm or cold. They are great for Christmas time and with coffee.

 

 

 

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