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.
1/2 c Butter or margarine
1 c Flour
2 tbsp Water
a little sugar
1 c Water
1/2 c Butter or margarine
1 c Flour
3 Eggs 1 tbsp Almond extract
1/2 c Powdered sugar
1/2 ts Almond extract
Milk to make a thick drizzle
You 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.
Cut 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.
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