Norwegian Kringler

Having a husband who is 1/2 Norwegian and living in northern Wisconsin for a long time where most of the population has a Scandinavian background, this recipe was destined to fall into my lap.  It is wonderful with coffee...what European does not savor his afternoon coffee with a sweet treat?

It is a simple recipe and delicious.  The topping is a pâte à choux, cream puff batter, that is placed on a crust.  No matter what your nationality, I know you will enjoy this.

Norwegian Kringler

1/2 cup butter
1 cup flour
2 teaspoons water

Cut butter into flour and sprinkle water over mixture.  Roll into a ball and divide in half.  On ungreased cookie sheet, pat each ball into flat 12 x 3 inch strips.

1/2 cup butter
1 cup water
1 teaspoon almond extract
1 cup flour
3 eggs

Heat 1/2 cup butter and water to a rolling boil.  Remove from heat and quickly stir in extract and flour.  Stir over low heat until mixture forms a ball  (about 1 minute).  Remove from heat and beat in eggs, one at a time, until smooth and glossy.  Divide in half and spread over each strip.  Bake at 350 degrees for 45 minutes to 1 hour...until browned.  The top will fall.

Mix glaze ingredients and put over each strip.  Add sliced almonds on top.  Can be prepared ahead.

Glaze:  1 1/2 cups confectioner sugar (powdered sugar)
1 1/2 teaspoons vanilla
2 tablespoons butter
1-2 tablespoons water
sliced almonds

Cut into strips and serve with coffee.  Enjoy.