Swedish Kringles

Swedish Kringles

28

"This is a flakey bar type treat that my mom made many times when I was a kid. It is a tasty almond flavored treat that is nice at Christmas-time!"
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Ingredients

1 h 15 m servings 427 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 427 kcal
  • 21%
  • Fat:
  • 27.4 g
  • 42%
  • Carbs:
  • 39.7g
  • 13%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 201 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
  3. In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread over dough.
  4. Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  5. Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread over pastry as soon as it's removed from the oven.

Reviews

28
  1. 35 Ratings

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Most helpful positive review

You can use milk rather than the heavy cream-it still tastes delicious. Really tastes best if you don't replace the almond extract with any other flavor.

Most helpful critical review

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 puf...

You can use milk rather than the heavy cream-it still tastes delicious. Really tastes best if you don't replace the almond extract with any other flavor.

Try boiling 1 cup of water with 1/2 cup butter. Take it off the heat and stir in 1 cup of flour. Add the 3 eggs one at a time stirring inbetween each. Add the almond extract. Spread on the g...

This is one of my favorite pastries. It looks & tastes so fancy but is easy to make. I've found 1/2 tsp. almond flavoring is enough both in the 2nd layer & in the frosting. Be sure and mix the w...

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 puf...

This is EXACTLY what my Norwegian grandma made every year for Christmas (shaped into an oval ring)! The recipe is a bit labor-intensive, but well worth it. Absolutely delicious and it keeps fo...

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...

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 se...

I had a similar recipe years ago, but lost it. This one was much easier and just as tasty! Made as written, but added toasted almond slices to the finished product. Yum!!

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 ...