Reviewed: Oct. 19, 2008

I did not like the flavor of this at all! I didn't really understand the need for the two layers that were not all that different either. The dough was not very good, and if it hadn't been for the glaze, they would not have been sweet at all. I was disappointed after reading the other reviews, but I will not be keeping this one in my recipe box!

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KaylaMayaCamrynMOM

Cooking Level: Intermediate

Home Town: Washington, Indiana, USA

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Reviewed: Jul. 18, 2008

This is the same as Kringler (some call it Danish Kringler, some Swedish Kringler). I grew up in a little town with TONS of swedish heritage. This was my favorite thing! As soon as I was an adult, and moved away, I had to hunt down the recipe for kringler, as I love all things almond. =) This is exactly like the recipe that I have. I agree that for the first time it may look a bit complicated, but it really is so easy. For the crust, I just put it all down in a baking pan..I don't do the 2 rectangles. Also, before stirring in the eggs one at a time, I stir the flower/butter mixture a bit to let it cool down a little. (side note, this is not an overly sweet pastry. The pastry itself is a choux pastry, made like a cream puff almost. the sweetness really mostly comes from the icing)

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SMOON26

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Reviewed: May 29, 2008

My Mom used to make this and I had lost the recipe, so was happy to find it here. She used almond extract in the glaze and chopped walnuts instead of almonds on top, but I think almonds carries the theme better. They are wonderful!!

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PMCOLLECTOR

Cooking Level: Expert

Home Town: Burnsville, Minnesota, USA

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Reviewed: Dec. 23, 2007

I've used this recipe (or one just like it) for twenty years. I have yet to serve this - either at home or a party - that's it's not completely gone in minutes. It sounds complicated, but once you've made it, you'll realize how easy it is! Enjoy!

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Sara

Cooking Level: Expert

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Reviewed: Jan. 24, 2007

I add some crushed pineapple to the puff filling layer. It's good for a change.

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daesnana

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Reviewed: Oct. 30, 2006

These rock... Everyone always loves them. I love almond flavoring. If you don't care much for it, I doubt you'd like these.

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ANNYBER

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2005

This was ok but not great. I took it to a cookie exchange and it was the last thing to go. The almond puff filling portion had kind of a wierd texture/consistency. I wont make it again but i would tell anyone considering making it to add a little sugar to the filling part.. i think this might help.

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SPECIALTREATS

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Reviewed: Nov. 20, 2005

The top never really browned, but I made this for someone who likes marzipan and they loved it! Used almond extract in glaze instead of vanilla to keep with the almond theme.

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YANEEKA

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Reviewed: Dec. 17, 2004

5 stars plus! This is a really delicious pastry. I used margarine instead of butter as indicated in the body of the recipe. Don't let the lack of sugar scare you. It's perfect. The glaze recipe is missing 1 T of milk to thin it down properly. Add that to the glaze. I sprinkled mine with red and green decorator sprinkles to make it look festive for the holidays. Yummy! My favorite of the Christmas cookie plate this year!

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PHEHA

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Reviewed: May 18, 2003

very easy and delicious!!I wasn't sure how these would turn out, the first two layers having no sugar and 3 eggs.They are wonderful!! The only change I made was using almond extract in the glaze instead of vanilla. Will make again! Thanks Megan!

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YOUGOTTAEAT

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Reviewed: May 2, 2003

Soooo Good. Will make again. I took this to my sons school for a bake sale and it was the first thing to sell out

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CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Apr. 29, 2002

This is a favorite of our family, especially around the holidays. It's sweet (but not too sweet) and light without being too much work, and it is a nice change to the regular dessert fare.

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