Angela and I have grown up in a family that embraces our Swedish roots. The pride in our heritage becomes even more apparent around the holidays as our decorations and food preferences tend to encompass all things Scandinavian. A holiday treat that became very special to me during out annual trip to the American Swedish Institute was Swedish Kringle. It was apart of a selection of many wonderful treats but year after year I would continue to select the Kringle. I'm so excited to be sharing the recipe with you today, it's the first time I've attempted the pastry on my own. I was relieved to find an easy to follow recipe that did not disappoint.
I followed the recipe in
Scandinavian Classic Baking by Pat Sinclair. I highly recommend, its a beautiful book and each recipe looks delicious.
| Makes 2, 10 servings each |
Crust
1 cup all-purpose flour | 1/2 cold cup unsalted butter | 1 tablespoon water
Heat the oven to 350 degrees. Make the crust. Place the flour and the butter in the bowl of a food processor. Pulse until mixture resembles coarse crumbs with some pea-sized pieces. With the machine running add the water and process until dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3" wide and 10" long on an ungreased baking sheet.
Topping
1 cup water | 1/2 cup unsalted butter | 1 cup all purpose flour | 3 large eggs, room temp | 1 teaspoon almond extract
Make the topping. Heat the water and the butter in a medium saucepan over medium-high heat until the butter is melted and the liquid is boiling. All the flour all at once and whisk until a thick paste forms (this happens quickly!) and leaves the sides of the pan. Cook about a minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and let cool at least 5 minutes (I cooled for over 10 min) to prevent the eggs from cooking when you add them.
Using a hand mixer or whisk beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next is added. Stir in the almond extract.
Spread over the pastry strips, spreading almost to the edge. Bake 50-60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely.
Frosting
2 cups powdered sugar | 1 tablespoon butter, softened | 1 teaspoon almond extract | 3 tablespoons heavy whipping cream or whole milk
Make the frosting. Mix powdered sugar, butter, almond extract, and 2 tablespoons whipping cream until smooth. Add more whipping cream if needed for spreading consistency. Spread over pastry and cut into slices before serving.
God Jul,
L
