Kringla Recipe - Cooking Index
Kringla Recipe - Cooking Index
| Crust | ||
| 1 cup | 62g / 2.2oz | Flour |
| 2 teaspoons | 10ml | Water - (to 4) |
| Puff | ||
| 1 cup | 237ml | Water |
| 1/2 cup | 99g / 3.5oz | Butter |
| 1 cup | 62g / 2.2oz | Flour |
| 3 | Eggs | |
| 1/2 teaspoon | 2.5ml | Almond extract - (to 1) |
| Icing | ||
| 1 cup | 198g / 7oz | Powdered sugar |
| 1/2 teaspoon | 2.5ml | Almond extract |
| 1 tablespoon | 15ml | Butter |
| 1/2 tablespoon | 7.5ml | Milk - (1 1/2 tspn) |
| 1/2 cup | 46g / 1.6oz | Slivered almonds |
In a small bowl, mix butter and water to form a dough. Press onto cookie sheet in two 15- by 3-inch strips.
In a medium saucepan, heat 1 cup water with 1/2 cup butter to boiling. Remove from heat and add 1 cup flour. Beat until smooth.
Add eggs one at a time, beating hard after each addition. Add almond extract.
Spread mixture on crust, making sure to cover all the edges.
Bake at 375 degrees for 45 minutes. Frost while warm. Cut each strip into 3-inch pieces.
Icing: Mix powdered sugar, almond extract and butter, mixing well. Add milk one teaspoon at a time until glaze is of spreading consistency. Sprinkle with almonds.
This recipe yields 10 servings.
Description:
"This puffy flaky creation has been around for years and never fails
to delight family and friends. It looks as if you've spent hours but
it is really quick and easy."
Source:
What's For Breakfast?
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