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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Servings:

Ingredients

Container:Baking sheet

Directions

CRUST:

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.

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 375Â°F for 40 to 45 minutes or until golden brown.
Remove from the oven and allow to cool completely before frosting.

FROSTING: