Scandinavian Kringler

Tomorrow’s Father’s Day!  I know that you’ve come here to find out about this amazing, delicious, butter-packed, puff pastry, but I just wanted to take a minute to talk about my dad.

He’s one of those guys who is a jack of all trades.  He has a knack for fixing things, he loves to save anything and everything because he may have a use for it down the road, he loves to learn, and he’s a great teacher. 

My Pappa and me. He even made my wedding bouquet!
Photo Credit: Dan Oksnevad Photography

I’ve always been his “right-hand-man”, ever since I was a little girl.  I remember him teaching me about plumb lines and masonry, PVC pipes and plumbing, and even a little welding.  He taught me how to change my oil and how to run a chainsaw, he shared his love for animals, the great outdoors, and hunting with me.  But, most importantly, he has modeled a life of integrity and love for people and his Lord Jesus. 

Scandinavian Kringler may seem like a strange way to honor my dad, but this is one of those recipes that reminds me of him every time that I make it.  Growing up, a couple of times a year, he would surprise us with this breakfast.  We didn’t have a stand mixer in Congo, so he would do it all by hand, making it a definite act of love.

It’s a recipe that’s packed with delicious buttery, almond goodness that just melts in your mouth.  It’s one of my favorites!  Maybe it will become one of yours too!

Scandinavian Kringler

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  • 1 cup All-purpose Flour (150 grams)
  • ½ cup Butter, slightly chilled (113 grams)
  • 2 TBSP Ice Water (20 grams)

Puff Topping:

  • 1 cup Water (236 grams)
  • ½ cup Butter (113 grams)
  • 1 cup Flour (150 grams)
  • 3 large Eggs
  • ½ tsp Almond Extract



Preheat the oven to 350 Degrees Fahrenheit

Mix the flour and butter (you can use a food processor, pastry cutter, a fork/knife, or your hands—whatever works for you!).  After the flour and butter are thoroughly mixed, gradually add the ice water, starting with 1 TBSP at a time.  Work it until you have a smooth dough.

Divide the dough into 2 equal parts.  Roll each part into a hotdog shape and set them on an ungreased cookie sheet (I love to use these AirBake pans!).  Using your fingers, press the dough down so that they form 2 roughly 12” x 3” strips.  Set the pan aside to start working on the puff topping.

In a small saucepan, put 1 cup Water and ½ a cup of butter. Gently bring the water and butter to a boil, making sure that the butter melts completely.

Once it’s boiling, carefully pour the mixture into a stand mixer (with the flat beater attachment).  Immediately add 1 cup of flour and mix on medium speed until it’s smooth.  Start adding the eggs one at a time, mixing for 2 minutes between each addition. 

Lastly, add ½ a tsp of Almond Extract and mix for about 30 final seconds or so.

Gently spoon the mixture, evenly, over the 2 strips.  Try to make sure that you have about a ½ inch crust border.

Place the pan in the preheated oven and bake for 50-60 minutes—it will get lightly browned and puffy.

Once the pastry has finished baking, gently remove them from the pan and place them on a cooling rack.  The puff topping will fall and shrink a little bit—this is normal!

While the pastry it cooling, combine the frosting ingredients and mix them until you’re left with a nice, smooth mixture.

Once the pastry has cooled, gently spread the frosting over the pastry.  Cut each strip diagonally into 8-10 strips.

We love this pastry for Sunday-morning breakfast with a side of sausage and eggs!