Swedish Kringler

Time for some Christmas baking!

First up is some Swedish Kringler. A favorite of Brent's...and mine! I love anything almond and that flavor shines in this recipe.

It starts with a flakey pie crust bottom. The next layer is pate choux which has almond in it. The final layer is the almond icing sprinkled with toasted almonds.

It's ready for the Christmas brunch at bible study tomorrow morning...hope they enjoy!

If not Brent will be a willing participant in any leftovers...lol

Swedish Kringler

Mix as for pie crust using a pastry blender until crumbly. Add water 1 Tablespoon at a time if needed:

1 cup flour

1 stick cold butter

1 to 2 Tbsp water

Gather into a ball and cut in half. Take one half and place onto ungreased cookie

sheet. Pat into a 12 x 4 oval strip. Take the other half and pat into another 12 x 4 oval strip.

Set pan aside.

In a saucepan add:

1 cup water

1 stick butter.

Bring to a boil and take off burner. Add:

1 cup flour

Stir until incorporated.

Add one at a time:

3 eggs ( I use room temperature)

Stir after each egg until smooth. Add:

1 tsp almond extract

Stir in and spread the mixture onto each oval strip.

Bake at 375 for 45 minutes.

Cool.

Mix:

1 cup powdered sugar

1 tbsp soft butter

1 to 3 Tbsp cream( milk or water also works)

1 tsp almond extract

Stir until smooth adding 1 tablespoon of cream at a time until of spreading consistency.

Spread on top of the two strips and sprinkle with toasted sliced almonds.