Kringle

1 cup flour
1-2 tablespoons cold water

Preparation:
Place flour and butter and salt into a bowl.
Use two forks to mix.
Add cold water gradually to make a soft dough.
Shape dough into a thick rope-shape.
Transfer to cookie sheet.

Form rope into shape of a B or a pretzel.
Make room for topping by flattening the pretzel-shaped rope to
about 3" wide.

Topping:
½-cup butter
1 cup water
1 cup flour
¼-teaspoon salt
3 large eggs
½-teaspoon almond extract

Heat butter and water in saucepan over medium heat. Do not boil. Add flour and salt gradually stirring constantly. Do not burn. Stir with hand mixer until consistency of one big lump of dough in the center of pan. Take pan off burner. Cool.

Add 2 unbeaten eggs gradually while stirring vigorously. Add ½- teaspoon almond extract with the last egg.

Put topping evenly over the pretzel-shaped dough on cookie sheet.

Bake at 350°F. (180°C.) for 55–65 minutes. .

Frosting:
1-tablespoon butter
¾-cup powdered sugar
1-2 tablespoons
half and half or heavy cream
1 teaspoon almond extract

Mix ingredients together and apply frostingwhile this wonderful dessert is still warm.

Serve at once and Enjoy

For other Scandinavian delicacies go to Norwegian Recipes

Return to Foods of Norway after Kringle recipe

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