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Swedish Kringle Recipe

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

Contributor:  
Contributor:  
Kathy

Category:
Category:

Ingredients:  
Ingredients:  
Base:
1 c. flour
1/2 c. butter
2 T. water

Topping:
1 c. water
1/2 c. butter
1 c. flour
3 eggs
1/2 t. almond extract

Frosting:
1 c. conf. sugar
1/2 t. almond extract
1 T. butter
milk

Directions:
Directions:
Base:
Cut the butter into the flour as for pie crust. Add water. Divide dough in half and roll out in long strips the length of cookie sheet and about 3" wide.

Topping:
Combine water and butter in saucepan and bring to a boil. Remove from heat and add flour. Beat in the eggs, one at a time and then add almond extract. Mixture should be very thick. Spread on strips of pastry. Bake at 400* for 10 minutes. Watch carefully - then bake at 375* for approximately 20 minutes longer until lightly browned. Cool.

Frosting:
Combine conf. sugar, almond extract and butter; add enough milk to make a creamy frosting. Beat until smooth. Frost pastries.

 

 

 

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