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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Reviewer:

Sara

Cooking Level: Expert

Reviewed: Apr. 9, 2010

I've been making this recipe for years and it's always the first to go at potlucks! My friend made this delicious variation -- she placed fresh blueberries on top of the dough and covered them with the custard mixture before baking. Yummy goodness!

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Reviewer:

DIDEEDOO

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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Reviewer:

PMCOLLECTOR

Cooking Level: Expert

Home Town: Burnsville, Minnesota, USA

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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Reviewer:

ANNYBER

Cooking Level: Intermediate

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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10 users found this review helpful

Reviewer:

CLOVERDALE1

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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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17 users found this review helpful

Reviewer:

YOUGOTTAEAT

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

Reviewed: Jan. 24, 2007

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

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Reviewer:

daesnana

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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Reviewer:

SMOON26

Reviewed: Jun. 25, 2010

This reminds me of growing up, my mom used to make this all of the time. The wonderful aroma, when it is baking, still brings back fond memories! :) I have made this several times & it is always a big hit!

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5 users found this review helpful