Scandinavian Kringler Recipes

Steps:

• In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
• Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
• Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Steps:

• 1. Heat oven to 350F In small bowl add flour and margarine. Using a pastry blender, cut margarine into flour until particles are size of small peas..Sprinkle with water, 1 tablespoon at a time. Stir with fork just until soft dough forms.Divide dough in half. On greased cookie sheet,press each half into 8x12 in strips
• 2. In medium saucepan, heat water and 1/2 cup margarine to boiling. Remove from heat, immediately stir in 1 cup flour until smooth. Add eggs,1 at a time, beating until smooth after each addition. Stir in 1/2 teaspoon almond extract. Spoon 1/2 of the batter over each crust spreading in to 3/4 in from the edges..Bake at 350degrees for 50 to 60 min...or until golden brown and puffy... Immediately remove from pan and cool...
• 3. Topping will shrink and fall... In small bowl, blen all frosting ingredients except nuts, until smooth..Spread on cooled Kringler. Sprinkle with Almonds..... Enjoy

Steps:

• 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
• 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
• 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
• 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
• In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
• Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
• Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Steps:

• Measure 1 cup flour into mixing bowl.
• Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
• Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
• Divide dough in half.
• On ungreased cookie sheet, press each half into a 12x3 inch strip.
• In medium saucepan, heat water and 1/2 cup butter to boiling.
• Remove from heat; immediately stir in 1 cup flour until smooth.
• Add eggs, 1 at a time, beating until smooth after each addition.
• Stir in 1/2 teaspoon almond extract.
• Spoon over crust, spreading to 3/4 inch from edges.
• Bake 50-60 minutes until golden brown and puffy- Cool.
• Blend powdered sugar, butter, almond extract and milk until smooth.
• Frost, sprinkle with nuts.
• Cut into 10-12 slices to serve.

Steps:

• In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

Steps:

• Heat oven to 350*. In small bowl, add flour and butter. Using a pastry blender, cut butter into flour until particles are size of small peas. Sprinkle with water, 1 tables. at a time. Stir with fork just until soft dough forms. Divide dough in half. On ungreased baking sheet, press each half into 12x3 inch strip. In medium saucepan, heat water and 1/2 cup butter to boiling. Remove from heat; immediately stir in 1 cup flour until smooth. Add eggs, 1 at a time, beating until smooth after each addition. Stir in 1/2 teaspoon almond extract. Spoon 1/2 of batter over each crust, spreading to 3/4 inch from edges. Bake at 350* for 50 - 60 minutes or until golden brown and puffy. Immediately remove from pan; cool. Topping will shrink and fall. In small bowl, blend all frosting ingredients except nuts, until smooth. Spread on cooled kringler. Sprinkle with nuts. Cut each into 8-10 slices.

Steps:

• Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
• Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
• Bake: 425 degrees F for 15 minutes.
• Then 400 degrees for 30 minutes.
• Cool and frost.
• Cut into 1" strips for serving.