Kringler: The nearly sugar free pastry


Pastry base:

1 c. all-purpose or unbleached flour
1 tbsp. sugar
1/2 c. butter
1 tbsp. water


1 c. water
1/2 c. butter
1 c. all-purpose flour or unbleached flour
1 tbsp. sugar
1/2 tsp. almond extract
3 eggs


1 c. powdered sugar
1 tbsp. half and half
1 tbsp. butter
2 to 3 tsp. almond extract

Heat oven to 375 degrees. In medium bowl, combine 1 cup flour and 1 tablespoon sugar. Using pastry blender or fork, cut in 1/2 cup butter until particles are size of small peas. Sprinkle flour mixture with 1 tablespoon water while tossing and mixing lightly with fork.

On ungreased cookie sheet, form dough into 2 (14 x 3-inch) rectangles. (or spread out on a pizza stone.)

In medium saucepan, heat 1 cup water and 1/2 cup butter to boiling; remove from heat. Add 1 cup flour; stir until smooth. Beat in 1 tablespoon sugar and 1/2 teaspoon almond extract. Add eggs, one at a time, beating well after each addition.

Spread topping mixture over base. Bake at 375 degrees for 30-35 minutes or until lightly browned.

In small bowl, combine glaze ingredients. Drizzle glaze over slightly cooled Kringler. (also is really good with sliced or slivered almonds on top)

Yield: 20 servings. (Tiny ones anyway)

2 thoughts on “Kringler: The nearly sugar free pastry

  1. The picture on this page looks like it was taken from this website:

    And I know this was a Taste of Scandinavia picture originally because the edge of the Pecan Sandwich Cookie in the upper left hand corner looks exactly like what I bought at Taste of Scandinavia.

    Your recipe looks excellent, I just didn’t like to see a stolen picture on a “Christian” website.

    • You are right! It does look like it’s from there. I’ll have to take a picture of ours myself. It is a lesson in not asking a friend if they have a picture you can use. If I use an online picture, I try to make sure it is from a site that sells them and give them credit recommending that people use them to purchase their stock photos (with watermark etc.) I’ll be removing this immediately as I agree, it looks like it belongs to that website.

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