Swedish Kringles Recipe - Allrecipes.com
Swedish Kringles Recipe
  • READY IN hrs

Swedish Kringles

Recipe by  

"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 Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    20 mins
  • COOK

    55 mins
  • READY IN

    1 hr 15 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 11, 2003

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
Jan 19, 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.

 

35 Ratings

Jul 14, 2006

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 greased cookie sheet and bake. It cuts out one of the steps and makes it quick and easy to make. Frost and sprinkle with almonds when it is almost cool.

 
Sep 01, 2007

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 water, butter & flour well before adding the eggs in the second layer or you will have a gloppy mess. Also it's probably important to add the eggs one at a time and beat after each. I sometimes take shortcuts in recipes, but this is one you should follow pretty carefully. When I make these I divide the first dough into 2 parts and flatten on an ungreased cookie sheet to make 2 strips three inches wide and the length of the sheet. Then I spread the second layer evenly over each crust. I also use skim milk in the frosting & it turns out great.

 
Jan 02, 2005

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 for days after. Every bite took me back to childhood... so whether it's Swedish or Norwegian, thank you!!!

 
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... :-)

 
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!

 
Jan 05, 2009

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!!

 

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Nutrition

  • Calories
  • 427 kcal
  • 21%
  • Carbohydrates
  • 39.7 g
  • 13%
  • Cholesterol
  • 147 mg
  • 49%
  • Fat
  • 27.4 g
  • 42%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 5.9 g
  • 12%
  • Sodium
  • 201 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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