Norwegian Kringla Recipe

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This pastry has a crispy bottom layer and a flaky top layer, which has a delicious almond flavor.
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  • CRUST:
  • 1 cup flour
  • 1/2 cup butter
  • 1 1/2 tablespoons water
  • 1 cup water
  • 1/2 cup butter
  • 1 cup flour
  • 3 egg
  • 2 teaspoons almond extract
  • 1 cup powdered sugar
  • 1 tablespoon cream
  • 1 tablespoon butter
  • 1 teaspoon almond extract
Container: Baking sheet
  • Mix ingredients like a pie crust. If dough is too moist to handle, add a little more flour. Start by adding 1 teaspoon of additional flour. Do not add too much.
  • Divide the dough in half and pat into two strips on a baking sheet. Pat down to be approximately 3 inches wide and 12 to 13 inches long.
  • Set aside to make top layer.
  • Heat water and butter to a boil in a heavy saucepan.
  • Remove from the heat and beat in flour with a wooden spoon.
  • Beat in eggs one at a time, adding 1/2 tsp. of almond extract after each egg. Add 1 tsp. of almond extract after the third egg.
  • Beat until satiny and shiny smooth. Spread half of the mixture evenly over each strip of dough. Cover the entire surface of the dough.
  • Place in an oven preheated to 375°F for 40 to 45 minutes or until golden brown.
  • Remove from the oven and allow to cool completely before frosting.
  • Combine all the ingredients in a bowl and stir until smooth.
  • Spread the frosting over the cooled pastry strips.
  • Sprinkle sliced almonds on top of the frosting.
  • Cut each strip crosswise into to slices for serving.
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