Swedish Kringle

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Pastries and desserts Swedish kringle is a rich, buttery pastry. In practice, it has a pie crust on the bottom and a layer of almond-flavored choux pastry (such as for making cream puffs) over that, plus icing. Don't skip the icing, because there's very little sugar in the dough. Because of the high egg content, this pastry must be stored in the refrigerator. Fortunately, it tastes good cold, too. This recipe makes a biscuit-tin's worth. It can be doubled to fill a 9x13 (quarter sheet) cake pan or quadrupled to make a half sheet. A half-sheet pan will serve a crowd.

Cuisine: not stated · categories: Difficult recipes; Recipes

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