Almond-Infused Scandinavian Kringler
Delight in the rich, buttery layers of this Scandinavian Kringler, a dessert that gracefully melds tradition and indulgence. Sourced from the cherished 'Favorite Recipes' cookbook of the members of Christ the King Lutheran Church in Mankato, MN, this elegant treat features a crisp pastry base topped with a luscious almond custard. Ideal for special occasions or a cozy afternoon tea, this recipe brings the warmth of Scandinavian culture directly to your table, inviting friends and family to share in a moment of delightful taste and heartwarming nostalgia.
12
Servings
N/A
Calories
9
Ingredients
Ingredients
all-purpose flour
2 cups (divided)
unsalted butter
3/4 cup (chilled and cubed; plus 1 tablespoon softened for frosting)
ice water
2 tablespoons (for dough)
water
1 cup (for custard filling)
eggs
3 (large; room temperature)
almond extract
1 teaspoon (divided)
powdered sugar
1 cup (for frosting)
milk
2-3 tablespoons (to achieve desired frosting consistency)
sliced almonds
to taste (for garnish)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a mixing bowl, combine 1 cup of flour. Using a pastry blender, cut in 1/2 cup of chilled butter until the mixture resembles small peas.
3
Gradually add the ice water, one tablespoon at a time, mixing lightly with a fork until a soft dough forms. Divide the dough in half.
4
On an ungreased baking sheet, press each half of the dough into a 12x3 inch strip, spacing them apart.
5
In a medium saucepan, bring 1 cup of water and 1/2 cup of butter to a boil over medium heat. Remove from the heat immediately.
6
Stir in 1 cup of flour until the mixture is smooth and forms a ball. Allow it to cool slightly.
7
Add the eggs to the flour mixture one at a time, beating well after each addition until smooth. Stir in 1/2 teaspoon of almond extract.
8
Spoon the almond custard filling over the pastry strips, spreading it to 3/4 inch from the edges.
9
Bake in the preheated oven for about 50-60 minutes, or until the pastry is golden brown and puffy. Remove from the oven and let cool.
10
In a mixing bowl, blend together the powdered sugar, 1 tablespoon of softened butter, the remaining 1/2 teaspoon of almond extract, and milk until smooth.
11
Once the kringler has cooled, frost the top, and sprinkle with sliced almonds if desired. Cut into 10-12 slices to serve.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Scandinavian Kringler?
Scandinavian Kringler is an elegant, buttery dessert consisting of a crisp pastry base topped with a luscious almond custard and a sweet frosting.
Where does this specific Kringler recipe originate?
This recipe comes from the 'Favorite Recipes' cookbook compiled by the members of Christ the King Lutheran Church in Mankato, MN.
How many servings does this almond-infused Kringler recipe provide?
This recipe yields approximately 12 servings.
What is the recommended oven temperature for baking Kringler?
The oven should be preheated to 375°F (190°C).
What ingredients are needed for the pastry base?
The pastry base requires 1 cup of all-purpose flour, 1/2 cup of chilled butter, and 2 tablespoons of ice water.
How do I prepare the dough for the base?
Cut the chilled butter into the flour using a pastry blender until it resembles small peas, then gradually add ice water until a soft dough forms.
How should the dough be shaped on the baking sheet?
The dough should be divided in half and pressed into two 12x3 inch strips on an ungreased baking sheet.
How do I make the almond custard filling?
Bring water and butter to a boil, stir in flour to form a ball, let it cool slightly, then beat in eggs one at a time before adding almond extract.
How much water and butter are used for the custard?
The custard base uses 1 cup of water and 1/2 cup of butter.
How many eggs are required for the custard?
The recipe calls for 3 large, room-temperature eggs.
When should the almond extract be added to the filling?
Stir in 1/2 teaspoon of almond extract after the eggs have been beaten into the flour mixture.
How is the custard applied to the pastry strips?
Spoon the custard over the pastry strips and spread it to within 3/4 inch of the edges.
How long does the Scandinavian Kringler need to bake?
It should be baked for 50-60 minutes until the pastry is golden brown and puffy.
What ingredients are used for the Kringler frosting?
The frosting is made with 1 cup of powdered sugar, 1 tablespoon of softened butter, 1/2 teaspoon of almond extract, and 2-3 tablespoons of milk.
How do I achieve the desired frosting consistency?
Gradually add the 2-3 tablespoons of milk to the powdered sugar mixture until the desired smoothness is reached.
When should the frosting be applied?
Frost the Kringler once it has completely cooled after baking.
What is the suggested garnish for this dessert?
Sliced almonds can be sprinkled over the top of the frosting to taste.
How much total flour is used in the entire recipe?
A total of 2 cups of all-purpose flour is used, divided between the base and the custard.
How much total almond extract is needed?
The recipe uses 1 teaspoon of almond extract in total, divided between the custard and the frosting.
What type of butter should be used for the frosting?
Use 1 tablespoon of softened unsalted butter for the frosting.
What category does this recipe fall under?
It is categorized under Breads, though it serves as a traditional Scandinavian dessert.
Is the baking sheet greased for this recipe?
No, the recipe specifies using an ungreased baking sheet.
How should the eggs be prepared before use?
The eggs should be at room temperature before being added to the custard mixture.
What is the primary flavor of this pastry?
The primary flavor is almond, provided by both the almond extract and the optional sliced almond garnish.
How is the Kringler typically served?
It is typically cut into 10-12 slices and served for special occasions or afternoon tea.
Does the custard need to cool before adding eggs?
Yes, the boiled flour mixture should cool slightly before beating in the eggs.
What texture should the base dough have?
The base dough should be a soft dough that can be pressed into strips.
Can I use a different extract if I do not like almond?
While traditional for Kringler, you could substitute vanilla, though it would change the intended Scandinavian flavor profile.
What are some tags associated with this recipe?
Tags include Scandinavian dessert, almond pastry, traditional recipe, festive bread, and comfort food.
What makes the pastry puffy?
The high egg content in the custard filling causes it to puff up during the long baking process.