Swedish Kringle

[ruthcooks]

Swedish Kringle

Serves 8 as Dessert.

(This is more a coffeecake than dessert, but there doesn't happen to be a category for it.)

When I was a member of the New Neighbors League Club in Nashville, I edited a cookbook. Guess the word got out that I wasn't accepting any recipes for canned soup or Cool Whip, as most of the recipes were from member's family or their travels. One member obtained this coffeecake recipe while living in Minnesota, which has a large Swedish community. It's not very sweet, but is very possibly addictive.

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Crust:

• 1 c flour
  
• 1/2 c butter
  
• 1 T water
  

Cream Puff Layer:

• 1 c water
  
• 1/2 c butter
  
• 1 c flour
  
• 3 eggs, approx.
  
• 1/2 tsp almond extract
  

Icing:

• 1 c powdered sugar
  
• 1 T butter
  
• 1/2 tsp almond extract
  
• Cream or milk
  
• 1/4 c lightly toasted sliced almonds, if desired
  

Note: You may substitute your favorite cream puff dough using one cup of flour.

Crust: Mix pastry ingredients as you would for pie crust. Press into 11 x 15 jelly roll pan in thin layer.

Cream puff dough: Heat water and butter to boiling. Quickly add flour, stir until smooth. Stir in eggs one at a time, and beat after adding each egg. (If using large or X-large eggs, add the last egg a T. at a time. Paste should be spreadable but not runny.) Add extract. Spread over crust.

Bake at 375 degrees for 45 minutes. Cool.

Mix icing ingredients, adding enough cream or milk to make a spreadable glaze.

If desired, the almonds may be sprinkled over the top of the icing before it sets.

Keywords: Dessert, Snack, Intermediate, Breakfast, Brunch

( RG1460 )