Swedish Kringle

Diamond Lake, MN Lutheran Church

via Sharlene Sandquist

Pastry Layer

1 c. flour

½ c. butter

1 T. + water

Mix above ingredients like pie crust, using hands if needed. Add enough water to make it stick together. Spread out on two long 3” wide strips on a cookie sheet about 1/8 – ¼ “ thick.

Custard Layer

1 c. water

½ c. butter

Put water and butter in a saucepan and bring to boiling, then remove from heat.

Stir in:

1 c. flour

Beat in: 3 eggs, one at a time.

Add: ½ t. almond extract.

Spread on pastry layer, not all the way to the edge. Bake at 350º for 55-60 minutes. Cool on rack.

Icing

1 c. powdered sugar

1 T. butter

½ t. almond extract

Add cream or milk to spreading consistency. Spread icing over strips with a knife or spatula.

Optional:

Top with toasted almonds