Saturday, December 28, 2013
It's a tradition in my family to have Swedish Kringle for breakfast on Christmas morning. My grandma is Swedish, so my mom got the tradition/recipe from her and this is the first Christmas I've made the same recipe. Not being able to be with family on Christmas is hard, but continuing family traditions definitely makes it easier.
Swedish Kringleserves 4-6Bottom layer, crust- 1 cup flour- 1 stick butter, room temp.- 2 TB waterTop layer, choux pastry- 1 stick butter- 1 cup water- 1 tsp almond extract- 1 cup flour- 3 eggsGlaze- 1 cup powdered sugar- 1/4 tsp almond extract- small amount of milk until desired consistency is reached- sliced almonds for toppingPreheat oven to 350 degrees.Begin by preparing the choux pastry (top layer) of the Kringle.Bring the water and butter to boil - in a medium saucepan. Remove from heat once boil is achieved and butter has melted completely. Add in almond extract. Whisk the flour in until it becomes a cohesive dough. Set it aside to cool.While the choux dough is cooling, prepare the crust (bottom layer).Mix together the flour, butter and water like you would a pie crust, do not over-mix. Divide into two equal portions and pat into long strips next to each other on a parchment paper lined baking sheet. Should be about 1/4 inch thick.Return to the choux dough and add in the eggs one at a time - taking care to mix in thoroughly and carefully so as not to scramble the eggs. Spread the choux dough evenly over the crust.Bake for at least 50 minutes, or until the pastry is a deep golden brown.Remove the Kringle from the oven and allow to cool slightly in the pan while you prepare the glaze. (The pastry will be puffy when taken out of the oven, but will deflate as it cools, this is normal.)Mix together the powdered sugar, almond extract and milk, a tablespoon at a time, until desired consistency is reached. Spread/Drizzle on pastry while it is still slightly warm. Top with sliced almonds.Swedish Kringle is best eaten fresh, but it can keep in an airtight container for at least a week - although it won't stay as crisp as when it is fresh and warm.