The Kringle into the traditional pretzel shape is the ancient symbol of the bakers’ guild in Denmark. The Kringle is a yummy, flaky pastry perfect for family gatherings or celebrations. Inside there is a fruit filling, and a light, sugary glaze similar to that of a doughnut. I spend my favorite Saturday mornings over a cup of coffee and a tasty kringle.
FOR THE CRUST1/2 c Butter or margarine
1 c Flour
2 tbsp Water
a little sugar
FOR THE FILLING1 c Water
1/2 c Butter or margarine
1 c Flour
3 Eggs 1 tbsp Almond extract
FOR THE ICING1/2 c Powdered sugar
1/2 ts Almond extract
Milk to make a thick drizzle
PreparationYou make a standard dough and roll it out to cover the kitchen table ( about 3 feet X 5 feet). Put a 1# block of butter in the middle and fold the pastry over the butter. Put it in a bowl and cover w/ plastic.
Refrigerate for 8 hours or overnight. Dust the table with flour and roll out the dough to cover the table. Put a 1# block of butter in the middle and fold the pastry over the butter. Cover or wrap and refrigerate. Morning, roll the pastry out one more time. At any rate, you eventually you divide the dough into 3 parts. Roll each one into a strip about 3 feet long by 9 inches wide. 
FOR THE FILLINGCut in the butter and flour (like pie crust) and then add water. Mix and press into a jelly roll pan. Bring to a boil the water and butter in a saucepan. Remove from heat and add the flour all at once, stirring with a wooden spoon until it forms a ball, clean from the saucepan. If it is too hot, cool it a bit and then add the eggs, one at a time, stirring until mixture is smooth with a wooden spoon. Add almond extract.
Spread the filling down the center (traditional fillings are almond paste but you may also use apricot jam or raspberry jam). Fold the sides over the filling to make the strip 3 inches wide.
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