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Kristen Kringle Recipe

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This recipe for Kristen Kringle is from The Schnauzer Family Cookbook, 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:  
First Layer:
1 cup Flour
1/2 cup Butter
2 1/2 Tbsp. cold Water

Second Layer:
1 cup of Water
1/2 cup Butter
1 cup Flour
3 Eggs
1 tsp. Almond Extract

Topping:
Powdered Sugar
Butter, melted
Almond Extract
Directions:
Directions:
For the first layer, cut butter into flour as you would for a pie crust. Gradually mix in cold water to form dough. Divide dough in half. Roll each half into a long strip about 3" wide. Place the strips onto a greased cookie sheet about 2" apart.

For second layer, heat water and butter to boiling. Remove from heat, add flour and beat until smooth. Immediately add eggs, one at a time, beating until the batter is shiny. Add extract and spread on strips, covering to the edge of the base dough. Bake at 375º for 50 - 60 minutes or until golden brown.

Topping: Just mix up some powdered sugar, melted butter and almond extract and drizzle over the strips when you remove it from the oven.

Tips: I have added filling in between the two layers, using Solo date or nut, and spread it on the top of the first layer (not quite to the edge as it will get thinner as it bakes). YUMMMMMMM!
Personal Notes:
Personal Notes:
This recipe came from Debbie Peterson at Hurley Hospital in 1982. I make this around Christmas. It's not real sweet but I love it!!!

 

 

 

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