Christmas Kringle

The other day one of our wonderful friends stopped by for a visit. She brought us the most delicious Kringle. She was given the recipe many years ago by a German family who brought it to America when they immigrated, and it has become an iconic Christmas pastry to all those who know our friend. I hope that you enjoy today’s yummy treat!

 
 
Christmas KRINGLE

Bottom Layer:
1 cup flour
½ cup butter or margarine
2 Tbs ice water (may need a small amount more)
 
Cut butter or margarine into flour (same as pie crust) until pea sized. 
Add ice water and form into two balls.  May need to add a bit more water.
Pat out each portion on a baked cookie sheet 3” wide by 12” long.

Top:

1   cup water
½  cup margarine or butter

Bring to boil in medium saucepan.  Remove from heat

Add

1 cup flour, stir until smooth
3  eggs, Stir in one at a time, with heavy spoon or rubber scraper until smooth and mixture is consistent throughout.

Add

½  tsp Almond extract, mix well
Divide mixture in half and spread over bottom layer.

Bake at 400 degrees for 30 minutes

Frosting can either be put on while still warm as a glaze or wait until pastry is cool and frost.

Frosting:

1 cup powdered sugar                                         

½  tsp almond extract
2 Tbs. butter or margarine
    Small amount of Milk to thin for spreadable consistency

Optional:

Sprinkle sliced almonds over frosting, and decorate with colored sugar

Cut each pastry in half lengthwise, then in 1 – 2 inch diagonal strips width wise.

From the Kitchen of Brenda Werrett

 

 
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