Reviewed: Dec. 28, 2011

Enjoyed this and expect to make it again! Next time I will add almond extract to the bottom crust, too. I did "up" the extract in the puffy layer--it just needed more! If you are not going to serve this right away, I suggest not frosting it until shortly before serving--my frosting sort of soaked in overnight and I had to refrost, but it was still great!

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Reviewer:

maryscookin

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Monroe, Washington, USA

Reviewed: Oct. 23, 2011

If you're looking for my Great Grandma Bertha's kringle recipe, this is IT! Don't listen to the people that are customizing this recipe, make it AS IS. You can't change perfection! Kringle is a must at holidays, baby showers, and whenever I can think of an excuse to make it... :-)

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6 users found this review helpful

Reviewer:

Auntie Hools

Reviewed: Jan. 17, 2011

This was just okay to me. It was very rich and buttery, but didn't have much flavor, besides an extremely strong almond extract flavor. I even cut the amount of extract in half for both the puff and the frosting. The pastry looked just gorgeous, even though it fell a bit. I frosted it when the puff was cool, and sprinkled it with toasted sliced almonds. However, I was really unimpressed with the taste and texture of this. The puff sank, and created a very strange, flavorless custard-like center, which was somewhat drippy and unappealing. The bottom layer was really yummy to me, like a savory shortbread. It really didn't have a lot of flavor though, but the texture was magnificent. Altogether, this recipe is definitely not inedible, but I wouldn't make it again.

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9 users found this review helpful

Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Nov. 26, 2010

Just like I remembered growing up! Just can't believe how much butter Swedish treats call for! Thanks for posting this - didn't get this recipe passed down from grandparents since I think it was made from memory.

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1 user found this review helpful

Reviewer:

twojaybees

Reviewed: Aug. 18, 2010

I think I must have been expecting something else when I made this. It wasn't good. The frosting is awesome! The bottom layer is completely flavorless and pointless. The middle layer needs more flavor and sweetness. It was very bland. The best part was the frosting. I think I might try this again but skip the bottom layer of crust because it really doesn't need it and it just crumbles and is dry and flavorless. I will add some sugar to the middle layer and more almond flavor. I couldn't taste any almond in the middle layer. Also, I don't know if it just my oven, but I don't usually have a problem and I bake A LOT....but I baked for 55 minutes and it looked done, I stuck in a toothpick and it came out clean, but it was NOT done in the middle. I tried to stick it back in but by the time I got it in, it had already flattened out and it was too late. Don't trust the toothpick test. I think when it looks done, keep it in another 10 minutes or something. I am going to try to find another recipe, but if I can't find one, then I'm going to try this again and alter it.

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Reviewer:

T Roos

Cooking Level: Intermediate

Reviewed: Aug. 11, 2010

I wanted to atempt to make a kringle and this recipe helped me to just that... to me the bottom crust wasn't like that in a kringle you would buy in the store... so next time I think I will try without the bottom crust... but even with it, the kringle tasted very good... I also sprinkled sliced almonds over the top to garnish

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Reviewer:

ChefScharny

Reviewed: Apr. 4, 2010

This is a great treat. I make a channel down the middle and fill it with raspberry jam or cream cheese. Yum! We have this for Easter every year. It's a family favorite.

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Reviewer:

LACEYS

Reviewed: Dec. 23, 2009

I just found this (thankfully!) when I couldn't locate my printout of the recipe that I typed up years ago. My grandma always made these, then my mom, and now me and they are my all-time favorite Christmas cookie. They take a little elbow grease, but they're worth it!

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Reviewer:

JENNFER1973

Reviewed: Dec. 21, 2009

Recipe is lovely, but I've got a problem with the fact that the only sweetness in this cake is in the icing. Next time I make it, I will add a small amount of sugar to the richer top dough layer, and also cut back a little on the almond extract in the icing. Then it will be just right for me!

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