Swedish Pastry (Danish Kringle)
Flaky, buttery crust layered with baked almond filling and topped with sweet almond frosting. This can also be called a Danish Kringle.
Servings: 16
Equipment
Ingredients
Crust:
- 1/2 cup Butter cut into small cubes
- 1 cup Flour
- 1/2 teaspoon Baking Powder
- 2 Tablespoons Cold Water
Filling:
- 1/2 cup Butter
- 1 cup Water
- 1 cup Flour
- 1 teaspoon Almond or Vanilla Extract
- 3 Eggs
Sweet Almond Frosting:
- 4 Tablespoons Butter softened
- 1 3/4 - 2 cups Powdered Sugar
- 2 - 3 Tablespoons Whole Milk
- 1 teaspoon Pure Almond Extract Vanilla, or Vanilla Bean
- Sliced Almonds (for garnish)
Instructions
- Preheat oven to 350 degrees. Spray a cookie sheet with cookie spray or line with silicone baking sheet (Silpat).
- In a medium bowl, using a fork or pastry cutter, combine butter, flour, and baking powder. Stir in cold water. Form into two balls and shape into two long and thin rectangles (about 4" x 9") on greased or Silpat lined cookie sheet. See notes below if you are making an oval Danish Kringle.
To make Filling:
- In a medium saucepan, bring butter and water to a boil. Remove from heat and stir in flour. Add almond or vanilla extract. Stir in eggs and mix until smooth.
- Spread filling over each rectangle, all the way to the edges.
- Bake at 350 degrees for 35-42 minutes or until light golden brown.
To make Frosting:
- Cream butter, powdered sugar, milk, and almond or vanilla extract. Once pastry has cooled, spread over each rectangle.
- Top with sliced almonds or fresh raspberries (optional) and cut into rectangles or wedges.
Notes
How to make and shape a Danish Kringle:
A Danish kringle is a beautifully shaped pastry, often round or oval, that combines a buttery crust, a rich almond filling, and sweet almond frosting.
Follow the directions for making Swedish pastry but instead of making two rectangles, you only make one and shape it into an oval. On a lightly floured surface, roll out one portion of dough into a long rectangle, about 4-5 inches wide and 18-20 inches long.
Carefully transfer the rectangle onto a parchment-lined baking sheet. Shape the dough into a circle or oval by bringing the two ends together. Overlap the ends slightly and pinch to seal. If needed, gently adjust the shape with your hands to make it smooth and even.
Nutrition
Calories: 249kcal | Carbohydrates: 25g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 128mg | Potassium: 48mg | Fiber: 0.4g | Sugar: 13g | Vitamin A: 490IU | Calcium: 20mg | Iron: 1mg