In the realm of delectable pastries, Swedish Kringler, also known as Almond Puffs, stands out as a true masterpiece. Originating from the Nordic country of Sweden, these pastries have gained international acclaim for their unique combination of flaky puff pastry and sweet almond filling. This article presents a collection of carefully curated recipes that will guide you through the art of creating these delightful treats.
Embark on a culinary journey as we delve into the secrets of crafting the perfect Kringler. Discover the intricate process of laminating puff pastry, a technique that results in those irresistible layers of golden-brown flakiness. Learn how to prepare the luscious almond filling, a harmonious blend of almond paste, sugar, and spices, that provides the perfect balance of sweetness and nutty flavor.
Our comprehensive guide offers two variations of this classic recipe: a traditional almond filling and a tempting chocolate filling. The traditional almond filling embodies the essence of Swedish Kringler, while the chocolate filling adds a rich and decadent twist that is sure to tantalize your taste buds.
With step-by-step instructions and helpful tips, we ensure that even novice bakers can achieve success in their Kringler-making endeavors. Whether you're preparing these pastries for a special occasion or simply indulging in a sweet treat, this article has everything you need to create delectable Kringler that will impress and delight.
SWEDISH KRINGLE
Kringle, a Scandinavian pastry, can be made in a variety of different ways. But this Swedish-inspired rendition is flavored with almond paste and almond extract. It's the perfect dessert to add to your holiday menu. This recipe by Leah Eskin was originally published in the Chicago Tribune
Categories Desserts
Time 1h14m59S
Yield 24
Number Of Ingredients 16
Steps:
- To make Pastry A, drop flour, salt and butter into the food processor.
- Pulse several times, until crumbly.
- Pour in 2-3 tablespoons water; pulse until clumpy.
- Flatten: Turn out pastry clumps onto a sheet of parchment paper.
- Divide in half and shape into 2 logs.
- Roll or pat each log into a thin rectangle, each about 14 inches long and 4 ½ inches wide.
- Slide parchment onto a baking sheet.
- To make Pastry B, swirl almond paste in the food processor 1 minute.
- Set aside.
- Boil: In medium saucepan, heat water and butter to an energetic boil.
- Pull pan off heat.
- Immediately drop in flour.
- Use an electric mixer to beat smooth.
- Beat in almond paste, then eggs - one at a time - then extract.
- Bake: Spread half of Pastry B over one rectangle of Pastry A, completely covering A.
- Repeat with second rectangle.
- Bake at 350 degrees until puffed and golden, about 45 minutes.
- Cool completely.
- To make icing, beat confectioners' sugar, butter and both extracts together, using an electric mixer.
- Add enough of the milk or cream to achieve a spreadable icing.
- Spread half the icing over each cooled kringle.
- Sprinkle on almonds.
- Slice crosswise on the diagonal into 1-inch thick strips.
- Enjoy.
Nutrition Facts : ServingSize 1 serving, Calories 175 calories, Sugar 9 g, Fat 11 g, Carbohydrate 18 g, Cholesterol 42 mg, Fiber 0.6 g, Protein 2 g, SaturatedFat 6 g, Sodium 21 mg, TransFat 0.3 g
SWEDISH KRINGLER OR ALMOND PUFF
This is my personal favorite "favorite". It is the butteryist, richest, flakiest, custardiest, yummiest, creation with so few ingredients. This recipe goes way, way back to the 1940's and it is always a hit no matter when I bake it or to who I serve it to...
Provided by mary Armstrong
Categories Breakfast
Number Of Ingredients 15
Steps:
- 1. STEP ONE: Heat oven to 350 degrees. Cut butter into flour. Sprinkle water over this mixture. Mix well with fork. Round into ball. Divide in half. On ungreased baking sheet, pat each half into a strip 12 inches by 3 inches. Strips should be about 3 inches apart ( side by side) from each other on the baking sheet.
- 2. STEP TWO: In medium saucepan heat butter and water to rolling boil. Remove from heat and quickly stir in almond extract and 1 cup flour. Stir vigorously over low heat until mixture forms a ball ( about 1 minute). Remove from heat; beat in eggs, all at one time until smooth.
- 3. STEP TWO cont: Divide above mixture in half, spread evenly over strips already on the baking sheet, covering completely.
- 4. Bake about 1 hour or until topping is crisp and brown. Cool. Frost with confectioners sugar glaze and sprinkle generously with nuts. We like toasted sliced almonds, mixed nuts are always great, but your choice. When serving, slices can be cut as thick or thin as you like:))
LAURA'A SWEDISH KRINGLER
i have been making this for over 30 years, but this year I used Bonnie Becks almond filling recipe, it has put these over the top. the Combination of the two recipes really makes it. thanks for sharing bonnie xoxox laura
Provided by Laura Spencer-Whitacre
Categories Other Snacks
Time 1h5m
Number Of Ingredients 18
Steps:
- 1. 1) Mix 1 cup of flour and 1/2 cup butter, softened and 2 T. water, like pie dough. make 2 strips 15x3in. on a greased cookie sheet
- 2. Top the dough with 1/2 cup each of Bonnie Becks almond filling almond filling
- 3. 3)In a sauce pan heat 1 cup of water and 1/2 cup of butter, bring to boil. remove from heat and stir in quickly the 1 cup of flour, so not to lump. Add 1 egg at a time, beating after each egg until smooth. Add 1/2 teaspoon almond extract. Spread on top of almond filling layer
- 4. Bake at 350* for 55 to 60 minutes when cook. make frosting by mixing 1 cup powdered sugar, 1 teas butter and 1/2 teas almond extract ice kringlers and top with sliced almonds. slice into 1 inch pieces and enjoy. xoxoxo
SCANDINAVIAN KRINGLER
From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.
Provided by BeccaB3c
Categories Breads
Time 1h30m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Measure 1 cup flour into mixing bowl.
- Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
- Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
- Divide dough in half.
- On ungreased cookie sheet, press each half into a 12x3 inch strip.
- In medium saucepan, heat water and 1/2 cup butter to boiling.
- Remove from heat; immediately stir in 1 cup flour until smooth.
- Add eggs, 1 at a time, beating until smooth after each addition.
- Stir in 1/2 teaspoon almond extract.
- Spoon over crust, spreading to 3/4 inch from edges.
- Bake 50-60 minutes until golden brown and puffy- Cool.
- Blend powdered sugar, butter, almond extract and milk until smooth.
- Frost, sprinkle with nuts.
- Cut into 10-12 slices to serve.
FLAKY DANISH KRINGLE
This traditional yeast bread wonderfully reflects my Scandinavian heritage. Flaky layers of tender dough are flavored with almond paste. The unique sugar cookie crumb coating adds the perfect amount of sweetness.
Provided by Taste of Home
Time 50m
Yield 20 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.
Nutrition Facts : Calories 121 calories, Fat 7g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 88mg sodium, Carbohydrate 12g carbohydrate (3g sugars, Fiber 1g fiber), Protein 2g protein.
SWEDISH KRINGLE
Surprisingly easy to make, this is a family favorite for Christmas mornings. Our church ladies always made this pastry for the St. Lucia service.
Provided by connie A.
Categories Dessert
Time 1h5m
Yield 20 pieces, 10 serving(s)
Number Of Ingredients 12
Steps:
- Part 1: Cut butter into flour and add sufficient cold water to form into pie crust, divide into two balls. Flatten each into a 3" wide strip on cookie sheet.
- Part 2: Put water and butter in saucepan, and heat to boiling. Remove from stove and add flour all at once. Stir until smooth. Add eggs, one at a time, beating until smooth each time. Add almond extract and spread onto the strips.
- Bake: 425 degrees F for 15 minutes.
- Then 400 degrees for 30 minutes.
- Cool and frost.
- Cut into 1" strips for serving.
Nutrition Facts : Calories 336.5, Fat 21.6, SaturatedFat 13.1, Cholesterol 116.3, Sodium 161.7, Carbohydrate 31.2, Fiber 0.7, Sugar 12, Protein 4.7
DANISH ALMOND KRINGLE
Steps:
- In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
- In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
- Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
- To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
- Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
- Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
- Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.
ALMOND PUFF
This prestigious bar makes a heavenly dessert. There's always room for one more of these fluffy treats.
Provided by Megan Monaghan
Categories Almond Desserts
Yield 24
Number Of Ingredients 12
Steps:
- In a medium bowl, cut the 1/2 cup of margarine into the 1 cup of flour until mixture resembles coarse crumbs. Add the cold water one tablespoon at a time. Using your hands or a fork, stir until the dough can form a ball. Divide dough in half. Roll or press each half into a 12x3 inch rectangle. Place them 3 inches apart onto an unprepared cookie sheet.
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, bring the 1/2 cup of margarine, and 1 cup of water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time, then stir in the almond extract. Spread equally onto both rectangles. Bake for 10 minutes before lowering the oven temperature to 325 degrees F (165 degrees C). Continue to cook for 15 to 20 more minutes. The top should be crispy and brown.
- To make the glaze, beat the confectioners' sugar together with the melted butter and vanilla until smooth. Spread over the almond puff when cool, and sprinkle with sliced almonds. Cut into strips and serve.
Nutrition Facts : Calories 165.7 calories, Carbohydrate 15.9 g, Cholesterol 46.1 mg, Fat 10.4 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 5.8 g, Sodium 70.4 mg, Sugar 7.5 g
Tips:
- Use cold butter and cream cheese for the dough to ensure a flaky texture.
- Chill the dough for at least 30 minutes before rolling and cutting to prevent the butter from melting and making the dough difficult to work with.
- Roll the dough out evenly to ensure that the kringler bakes evenly.
- Brush the kringler with egg wash before baking to give it a golden brown color.
- Bake the kringler until it is golden brown and puffed up.
- Allow the kringler to cool completely before slicing and serving.
Conclusion:
Swedish kringler or almond puff is a delicious and versatile pastry that can be enjoyed for breakfast, lunch, or dinner. It is easy to make and can be customized with a variety of fillings and toppings. Whether you are looking for a sweet or savory treat, Swedish kringler is sure to satisfy your cravings.
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