Scandinavian Kringler Recipes

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SWEDISH KRINGLES



Swedish Kringles image

This is a flaky bar-type treat that my mom made many times when I was a kid. It is a tasty almond-flavored treat that is nice at Christmastime!

Provided by Jodie Hay

Categories     Bread     Yeast Bread Recipes

Time 1h15m

Yield 8

Number Of Ingredients 12

1 cup all-purpose flour
½ cup butter
1 tablespoon water, or as needed
1 cup water
½ cup butter
1 cup all-purpose flour
3 eggs
1 teaspoon almond extract
1 cup confectioners' sugar
1 tablespoon heavy cream
1 tablespoon butter, softened
1 teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • To make the dough cut 1/2 cup butter into 1 cup flour using a knife or pastry blender. Add water as needed and mix until crumbly, leaving pea-sized chunks. On a floured surface roll the dough out to 3 or 4 inches in width. Place on a rectangular cookie sheet.
  • In a small saucepan over high heat, bring 1 cup water and 1/2 cup butter to a boil. Remove from heat and stir in flour; mix until smooth. Beat in eggs one at a time, mixing well after each. Stir in 1 teaspoon almond extract. Spread filling over dough.
  • Bake in preheated oven for 55 to 60 minutes. The pastry will fall a little as it cools.
  • Meanwhile, combine confectioners' sugar, cream, 1 tablespoon butter and 1 teaspoon almond extract. Spread icing over pastry as soon as it's removed from the oven.

Nutrition Facts : Calories 427.2 calories, Carbohydrate 39.7 g, Cholesterol 137.1 mg, Fat 27.4 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 16.5 g, Sodium 202.4 mg, Sugar 15.6 g

SCANDINAVIAN KRINGLER RECIPE - (4.4/5)



Scandinavian Kringler Recipe - (4.4/5) image

Provided by á-48098

Number Of Ingredients 16

Crust:
1 cup flour
1/2 cup butter, chilled
2 Tables. ice water
Puff Topping:
1 cup water
1/2 cup butter
1 cup flour
3 eggs
1/2 teas. almond extract
Frosting:
1 cup powdered sugar
1 tables. butter, softened
1/2 teas. almond extract
2 to 3 tables. milk or cream
Sliced or chopped almonds

Steps:

  • Heat oven to 350*. In small bowl, add flour and butter. Using a pastry blender, cut butter into flour until particles are size of small peas. Sprinkle with water, 1 tables. at a time. Stir with fork just until soft dough forms. Divide dough in half. On ungreased baking sheet, press each half into 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 1/2 of batter over each crust, spreading to 3/4 inch from edges. Bake at 350* for 50 - 60 minutes or until golden brown and puffy. Immediately remove from pan; cool. Topping will shrink and fall. In small bowl, blend all frosting ingredients except nuts, until smooth. Spread on cooled kringler. Sprinkle with nuts. Cut each into 8-10 slices.

DANISH KRINGLE



Danish Kringle image

This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!

Provided by Colleen Royal

Categories     Bread     Yeast Bread Recipes

Time 13h15m

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups sifted all-purpose flour
1 cup sour cream
1 cup butter, softened
2 cups brown sugar
1 ½ cups chopped English walnuts, divided
1 cup confectioners' sugar
2 tablespoons water

Steps:

  • In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
  • Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
  • Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 35.2 g, Cholesterol 59.9 mg, Fat 29.6 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 15.2 g, Sodium 157.2 mg, Sugar 22.8 g

SCANDINAVIAN KRINGLER



Scandinavian Kringler image

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

1 cup flour
1/2 cup butter, chilled
2 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 butter, softened
1/2 teaspoon almond extract
2 -3 tablespoons milk
sliced almonds, if desired

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.

KRINGLA



Kringla image

These easy Kringla cookies are a traditional Scandinavian family favorite that's perfect for Christmas, or any time of year! With just a few easy ingredients and no special equipment needed, you'll have the softest, most pillowy cookies that you and your family will adore!

Provided by Angela

Categories     Christmas Cookies     cookies     Cookies & Bars Recipes

Time P1DT6m

Number Of Ingredients 10

1 cup heavy cream
1 cup sour cream
1 1/3 cups sugar
2 Tbsp shortening
1 large egg yolk
1 tsp vanilla extract
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 cups all-purpose flour ((plus more for rolling & shaping))

Steps:

  • Start the night before by mixing together the heavy cream and sour cream in a small bowl. Whisk until smooth, then cover with cling film and refrigerate.
  • When ready to start, set the cream mixture out to room temperature. Next, preheat your oven to 475°F (246°C) and line your baking sheets with parchment paper or silicone baking mats.
  • In a large bowl cream together the sugar, shortening, and egg yolk.
  • Stir in the vanilla extract, baking powder, baking soda, and salt into the cream mixture then transfer the wet ingredients into the creamed sugar. Mix until well combined. Add the flour until completely incorporated into the dough, which should be sticky when done. *You can chill the dough for an hour before handling it to make the next step easier if desired.
  • Since the dough is sticky, use a well-floured surface to roll the dough out onto. Pull off roughly 1 1/2-inch ball-shaped portions of the dough and roll them in the flour to coat all sides. Then move them to the side of your working surface where there is less flour and roll them out to a rope shape (approximately 8-9 inches long). Shape the rope into an '8' or 'infinity sign' or fold over like a pretzel shape, or you can also shape them into round coils - but these take longer to bake.
  • Place each shaped dough piece onto your prepared baking sheets then bake for 5-6 minutes, or until the bottom just begins to turn a light golden color. *Depending on the thickness of the 'ropes', the cooking time can be longer.
  • Remove from the oven when done and allow to cool on the baking sheet for about 5 minutes before transferring to a wire cooling rack to cool completely.

Nutrition Facts : Calories 165 kcal, Carbohydrate 24 g, Protein 2 g, Fat 7 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 26 mg, Sodium 82 mg, Fiber 1 g, Sugar 11 g, UnsaturatedFat 3 g, ServingSize 1 serving

DANISH SUGAR PRETZELS (KRINGLER)



Danish Sugar Pretzels (Kringler) image

The pretzel is the trade sign of the Danish baker. Danes use this shape for all kinds of baked goods, including cakes, pastries, breads, and cookies. From The Great Scandinavian Baking Book.

Provided by Olha7397

Categories     Dessert

Time 27m

Yield 130 cookies

Number Of Ingredients 6

3 cups all-purpose flour
1 cup butter, firm, but not hard
1 teaspoon baking powder
1 egg
1/2 cup heavy cream
pearl sugar or crushed sugar cube, for topping

Steps:

  • Cover baking sheets with parchment or grease them.
  • Preheat oven to 350°F.
  • In a bowl, or in the work bowl of a food processor, combine flour, butter, baking, powder, egg, and heavy cream.
  • Mix with hand mixer or process until dough forms.
  • Chill 30 minutes.
  • Using pieces of dough the size of a small walnut, roll into thin strips about 6 inches long.
  • Turn into pretzel shapes and dip tops in pearl sugar or crushed sugar cubes.
  • Place on prepared baking sheets with sugar side up.
  • Bake for 10 to 12 minutes until golden.

Nutrition Facts : Calories 26.8, Fat 1.8, SaturatedFat 1.1, Cholesterol 6.6, Sodium 13.8, Carbohydrate 2.2, Fiber 0.1, Protein 0.4

NORWEGIAN KRINGLER



Norwegian Kringler image

A very easy, rich little cookie from the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Drop Cookies

Time 27m

Yield 54 serving(s)

Number Of Ingredients 6

1 cup sugar
1 cup sour cream
3 cups cake flour (sift before measuring)
1 teaspoon salt
1 teaspoon ground cinnamon
3/4 teaspoon baking soda

Steps:

  • Preheat oven to 350F and lightly grease baking sheets.
  • Dissolve sugar into sour cream.
  • Sift remaining dry ingredients together and add to sour cream mixture.
  • If the batter is too stiff to work with, add a little milk or cream.
  • Drop from teaspoon onto prepared baking sheet and bake until slightly browned, about 12 minutes.

Nutrition Facts : Calories 51.1, Fat 1, SaturatedFat 0.6, Cholesterol 1.9, Sodium 63, Carbohydrate 9.9, Fiber 0.1, Sugar 3.7, Protein 0.8

KRINGLER



Kringler image

This bakery delicacy sells for upwards of $3 a slice here...make two whole pastries for that! This is one of my most requested recipes for gatherings. People are so surprised when they find out how fast and easy this is!

Provided by Susan Lee

Categories     Dessert

Time 45m

Yield 2 14inch pastries

Number Of Ingredients 12

1 cup flour
1/2 cup butter
1 tablespoon water
1 cup water
1/2 cup butter
3 eggs
1 tablespoon almond extract
1 cup flour
1/2 cup butter
1 tablespoon almond extract
3 cups powdered sugar, to make a thick icing,about
slivered almonds (optional)

Steps:

  • For bottom layer: Mix like a pie crust: 1 cup flour, 1/2 cup butter and 1 TB water Press into two long strips on a baking sheet.
  • Each strip should be about 3" wide and the length of the cookie sheet.
  • Bring to a boil: 1 cup water and 1/2 cup butter.
  • Pull mixture off stove and quickly add 3 eggs, beating after each addition.
  • Add 1 TB almond extract and one cup flour.
  • Divide mixture in half and spread over bottom layer.
  • Bake at 375* until golden, about 23-40 minutes (this varies so much according to oven) When cool, frost and sprinkle on slivered almonds.
  • Slice into1-1 1/2 inch slices.

Nutrition Facts : Calories 2523.6, Fat 147, SaturatedFat 90, Cholesterol 683.3, Sodium 1093.6, Carbohydrate 277, Fiber 3.4, Sugar 178.9, Protein 23.8

SWEDISH KRINGLE



Swedish Kringle 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.

Provided by connie A.

Categories     Dessert

Time 1h5m

Yield 20 pieces, 10 serving(s)

Number Of Ingredients 12

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, Fat 21.6, SaturatedFat 13.1, Cholesterol 116.3, Sodium 161.7, Carbohydrate 31.2, Fiber 0.7, Sugar 12, Protein 4.7

FLAKY DANISH KRINGLE



Flaky Danish Kringle image

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

8 tablespoons butter, softened, divided
1-1/2 to 2 cups all-purpose flour, divided
1 package (1/4 ounce) active dry yeast
2 tablespoons warm water (110° to 115°)
1/4 cup warm half-and-half cream (110° to 115°)
2 tablespoons sugar
1/4 teaspoon salt
1 large egg, beaten
1/2 cup almond paste
1 large egg white, beaten
1/4 cup sugar cookie crumbs
2 tablespoons sliced almonds

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.

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