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.
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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 |
476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.6 g | 35% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 215 mg | 9% | |
| Total Carbohydrate | 48.7 g | 18% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 15.2 g | ||
| Protein | 7.9 g | 16% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 41 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 103 mg | 2% | |
*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.
