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.
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!
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- 1 cup All-purpose Flour (150 grams)
- ½ cup Butter, slightly chilled (113 grams)
- 2 TBSP Ice Water (20 grams)
- 1 cup Water (236 grams)
- ½ cup Butter (113 grams)
- 1 cup Flour (150 grams)
- 3 large Eggs
- ½ tsp Almond Extract
- 1 cup Powdered Sugar (120 grams)
- 1 TBSP butter, softened (14 grams)
- ½ tsp Almond Extract
- 2-3 TBSP Milk (I use about 30 grams)
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!