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Swedish Kringlor Recipe

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This recipe for Swedish Kringlor is from The Olson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust - makes 2 - 11 inches x 4 Inches
1 Cup Flour
1 Stick Butter

Topping:
1 Cup Water
1 Stick Butter
1 Cup Flour
2 Eggs
1/2 tsp Almond Extract

Frosting: Purchased frosting with 1 tsp. Almond Extract added.

Sliced almonds for decorations.
Directions:
Directions:
Topping- Mix flour and butter, dough will be slightly sticky. Divide into 2 equal parts. Spread in cookie sheet with fingers or spoon to the rectangle of about 11 x 4 inches.

Topping: Melt together in saucepan the water, and butter and carefully bring to a boil, stirring throughout. Flour in a mixing bowl waiting for boiling butter water. Thoroughly mix adding eggs one at a time, fluff mixture. It should be stiff. Add almond extract.

Dip Topping onto the crust to the edges, spread as thickly as possible.

Bake at 350*F., 30 minutes or golden brown. Topping will rise as it cooks, do not over bake.

Allow to cool before frosting.
Number Of Servings:
Number Of Servings:
6 per Kringlor
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
The Kringlor may be frozen before frosting, kept in a tight plastic bag. They are very fragile and should be placed on serving tray when hot or frozen. Frosting helps to hide the crumbling.

 

 

 

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