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Swedish Kringle Recipe

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

Contributor:  
Contributor:  
Lois Hoppe
Added: Sunday, April 16, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Dough:
3 cups all-purpose flour
1 cup butter
1 cup sour cream

Filling:
1/2 cup butter
1 cup brown sugar
Seedless raspberry jam

Frosting:
1 tsp. almond extract
2 cup confectioners' sugar
cup milk (more to get your desired consistency)
2 tbsp. butter, softened

Directions:
Directions:
1. Preheat oven to 375.
2. To make dough, cut butter into flour using a pastry blender. Cream in sour cream. Divide dough into four equal parts and refrigerate overnight. Take one ball out of refrigerator at a time to prepare it. Roll dough out on waxed paper to the length of a cookie sheet and nine in. wide (dust with a little flour to keep dough from sticking).
3. Cream c. butter with one c. brown sugar. Spread of this mixture on 1/3 of the kringle. Turn this over onto middle section. On top of the double dough spread the jam. Turn over last 1/3 of dough and tuck edges under making sure to seal the seams completely.
4. Line bottom of two cookie sheets with sides with parchment paper. Spray the paper with cooking spray. Place two kringles on each cookie sheet. 5. Bake for 35-40 minutes.
6. Combine frosting ingredients. Spread over pastry as soon as it has cooled.

Number Of Servings:
Number Of Servings:
Serves 15 - 20
Personal Notes:
Personal Notes:
Filling will seep out while baking no matter how carefully you seal the seams. Use baking sheets with sides or the sugar and butter will burn inside your oven and turn your kitchen blue and smoky. Parchment paper is a must to keep kringle from sticking to pan when you want to move it to a more decorative platter.

 

 

 

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