Kringler
Experience the delightful charm of Scandinavian baking with this traditional Kringler recipe! Featuring a flaky, buttery crust topped with airy choux pastry, this two-layered treat is both light and indulgent. The pastry is baked to golden perfection before being drizzled with a luscious vanilla glaze and sprinkled with crunchy sliced almonds, adding a touch of elegance to every bite. Infused with the subtle sweetness of almond extract, it offers a beautifully balanced flavor profile. This easy-to-follow recipe is perfect for gatherings or cozy afternoons, serving up to 8 with just 25 minutes of prep time. Whether served warm or at room temperature, Kringler is a show-stopping dessert that’s sure to captivate your taste buds.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 210 grams All-purpose flour
- 115 grams Salted butter, cold (for crust)
- 2 tablespoons Cold water
- 240 milliliters Water
- 115 grams Salted butter (for topping dough)
- 120 grams All-purpose flour
- 3 large Eggs
- 1 teaspoon Pure almond extract
- 120 grams Powdered sugar
- 2 tablespoons Milk
- 0.5 teaspoons Pure vanilla extract
- 30 grams Sliced almonds
Instructions
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
In a medium bowl, combine 210 grams of all-purpose flour and 115 grams of cold salted butter. Use a pastry cutter or your fingers to mix until it resembles coarse crumbs.
Add 2 tablespoons of cold water to the mixture, stirring until a dough forms. Divide the dough in half and press each half into two long strips on the lined baking sheet, roughly 3 inches wide by 12 inches long.
In a medium saucepan, combine 240 milliliters of water and 115 grams of salted butter. Bring to a boil over medium heat.
Once boiling, remove from heat and immediately stir in 120 grams of flour. Mix vigorously until the dough forms a ball and pulls away from the sides of the pan.
Allow the dough to cool for 5 minutes. Then, beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of almond extract.
Spread the choux dough evenly over the two prepared crusts to completely cover them.
Bake in the preheated oven for 45-50 minutes, or until golden brown and puffy. Remove from the oven and let cool completely. The pastry will sink slightly as it cools.
In a small bowl, whisk 120 grams of powdered sugar, 2 tablespoons of milk, and 0.5 teaspoons of vanilla extract to make a glaze.
Drizzle the glaze over the cooled kringler, then sprinkle with sliced almonds.
Cut into slices and serve either warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
3752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 220.9 g | 283% | |
| Saturated Fat | 125.6 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1058 mg | 353% | |
| Sodium | 1717 mg | 75% | |
| Total Carbohydrate | 380.4 g | 138% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 121.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 6.3 mcg | 31% | |
| Calcium | 322 mg | 25% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 889 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
