Friday, January 8, 2010

Swedish Kringle

This is another of those recipes that Im not sure is completely authentic, in fact I think this is the simplified version of the real thing. But real or not, it's tasty and really easy! I first found this recipe a few weeks ago on kingarthurflour.com - their blog- bakers banter. Its a great site. They offer so many step by step photos and they really try hard to make it simple for us novice bakers! Their link is off to the right of my blog under "other sweet blogs".
For some reason I had gotten it in my head that this was going to be more like a danish, more cakey. It wasn't- it was much more light and cream puff like. In fact the first layer is basically a pie crust:
Buried underneath a pate a choux, cream puff:
And this one is topped with an almond glaze and toasted almond slivers:

I definitely want to try this again with either raspberry preserves under the glaze or a cream cheese and crumb topping. Yum!

Swedish Kringle

1st layer:

1 cup flour

1/2 cup butter

2 T. water

*Cut the butter into the flour with a pastry cutter (or fork or your fingers) until coarse crumbs appear.

*Add the water and combine with a fork until it begins to stick together.

*Divide the dough in half and press each piece into an 11x3 rectangle on a cookie sheet leaving several inches in between each one, (use two sheets if you have to). To press, use wet fingers, or what I thought was easy, a fork occasionally dipped in water to prevent sticking.

*Set aside

2nd layer:

1 cup water

1/2 cup butter

1 cup flour

3 eggs

1 tsp. almond flavoring

*Heat the water and butter in a 2 qt. saucepan and bring to a boil.

*All at once, add the flour and begin to beat vigorously, with a wooden spoon, remove from heat and continue to beat until it dries out a bit.

*Allow it to cool a bit and then add the eggs, one at a time, beating well after each one, to incorporate plenty of air so it puffs well.

*Stir in the almond flavoring.

*Spoon over the 1st layers, and bury them completely.

*Bake at 350 degrees for 50-60 mins (erring on the side of too dark)

*Top with your choice of topping while still slightly warm.

Topping ideas:

Almond Glaze- 1 cup powdered sugar, 1 T. melted butter, 1/2 tsp. almond flavoring, milk (as needed)

Toasted slivered Almonds- spread almonds evenly on baking sheet and toast in 350 degree oven for around 8 min. (watch for them to just begin to brown)

Preserves- raspberry or apricot

Cream Cheese filling- 8 oz. cream cheese, softened, 1 large egg yolk, 1/4 cup sugar, 1 tsp. vanilla, 2 T. flour- combine until smooth, refridgerate up to 2 days

Sauteed Apples- slice apples and sautee in butter, cinnamon and (brown sugar optional) until apples are soft and a thick syrup has formed

2 comments:

  1. My mother made kringles back in the 1950's, when we lived in Stevens Point, Wisconsin, and I have been trying to find a recipe that will be like Mom's.
    Hope this one is good?
    Thank You!

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  2. Anonymous- Well, like I said in the post I have no idea how authentic this one is because I've never had one before. But I thought this was good. I hope it works for you. I would love to hear how it compares to your moms! Thanks for stopping by.

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