A almond flavored Swedish pastry with a tender, flaky crust; almond filling and an almond glaze.
Author: Gravel & Dine
Recipe type: Pastry
Cuisine: Swedish
Ingredients
Crust:
1 c flour
½ c butter
1 T water
Filling:
1 c water
½ c butter
1 c flour
3 eggs
½ t almond extract
Glaze:
1 T butter, softened
1 c powdered sugar
½ t almond extract
Milk or cream
Instructions
Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
In a food processor, pulse flour and butter until resembles coarse sand. Add water and pulse until dough just comes together.
Press onto baking sheet in 2 long strips, 3 inches wide.
In a saucepan, heat water and butter to boiling. As you take from the stove, immediately, add flour and stir until smooth. Stir in eggs 1 at a time, beating well after each addition. Stir in almond extract.
Spread filling evenly over both crusts.
Bake 55-60 minutes, checking after 50, until lightly golden and little cracks form.
Cool completely.
Whisk together glaze ingredients in a small bowl, adding just enough milk or cream to get a glaze that won’t run off when poured over the pastry. Start one tablespoon at a time.
Allow glaze to set for an hour before cutting.
Recipe by Gravel & Dine at https://gravelanddine.com/swedish-kringler/