SWEDISH KRINGLE RECIPES

SWEDISH KRINGLE RECIPE - FOOD.COM

Swedish Kringle Recipe - Food.com image

Surprisingly easy to make, this is a family favorite for Christmas mornings. Our church ladies always made this pastry for the St. Lucia service.

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 20 pieces, 10 serving(s)

Number Of Ingredients 12

Ingredients

1/2 cup butter
1 cup all-purpose flour
2 -4 tablespoons ice water
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 teaspoon almond extract
1 cup powdered sugar
1 tablespoon soft butter
1/4 teaspoon almond extract
1 -2 tablespoon cream or 1 -2 tablespoon milk

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, FatContent 21.6, SaturatedFatContent 13.1, CholesterolContent 116.3, SodiumContent 161.7, CarbohydrateContent 31.2, FiberContent 0.7, SugarContent 12, ProteinContent 4.7

SWEDISH KRINGLA RECIPE - PILLSBURY.COM

Swedish Kringla Recipe - Pillsbury.com image

Bake these light and fluffy Swedish cookies - perfect dessert for a crowd.

Provided by Pillsbury Kitchens

Total Time 5 hours 15 minutes

Prep Time 1 hours 15 minutes

Yield 42

Number Of Ingredients 11

Ingredients

1 1/2 cups sugar
1/2 cup butter, softened
1 cup buttermilk
1 (8-oz.) container sour cream
1 teaspoon almond extract
1 teaspoon vanilla
4 egg yolks
5 1/3 cups All Purpose or Unbleached Flour
4 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt

Steps:

In large bowl, combine sugar and butter; beat until light and fluffy. Add buttermilk, sour cream, almond extract, vanilla and egg yolks; beat well.
Lightly spoon flour into measuring cup; level off. Add 4 cups flour and all remaining ingredients; mix well. With wooden spoon, stir in remaining 1 1/3 cups flour. Cover dough with plastic wrap; refrigerate at least 4 hours or overnight for easier handling.
Heat oven to 425°F. Lightly grease cookie sheets or spray with nonstick cooking spray. Shape dough into 1 1/2-inch balls. On floured surface, roll each ball into 10-inch-long rope; shape into figure eight (8) or pretzel shape. Place on greased cookie sheets.
Bake at 425°F. for 6 to 9 minutes or until edges are light golden brown. Immediately remove from cookie sheets.

Nutrition Facts : Calories 130 , CarbohydrateContent 21 g, CholesterolContent 30 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 2 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 160 mg, SugarContent 8 g

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