Swedish Kringles

I have made this item for over 40 years. For the first layer I use 2 T water. Once mixed like a pastry crust I divide it in half roll out each half to a rope, place both ropes on a standard cookie sheet (11×15), cover with plastic wrap and with a roller, roll dough to two 4 in wide by length of pan pieces. Remove wrap. Second layer made as instructed, spread half over each crust. Bake as directed. When just barely cooled spread with icing. I make my icing using vanilla, not almond and up to 2 Tablespoons warm water instead of dairy. I then sprinkle with chopped pecans or walnuts depending on choice of diners. For my family I have to make at least 8 of these (4 recipes, do not do more than double at a time) to feed my children and grandchildren. This has been a tradition of being served first thing Christmas morning just before gift opening.

Had trouble with the dough. Since it is like my pie dough recipe I put in the fridge for an hour before I rolled it out. The rest tasted great and will make again with a different crust.

made my own blueberry version of this recipe and turned out great

I have been making this pastry recipe for 35 years. My recipe is the same as this one with the addition of sprinkling toasted slivered almonds over the top of the pastry after the icing. I noticed that one reviewer suggested making the pate choux without the short crust. This would be a mistake and would completely change not only the texture but also the flavor of the pastry and is not worth saving a few minutes. One tip for making the pate choix, after boiling the water and butter, add the flour all at once and stir completely until smooth and pulls away from the pan. Stir until cooled before adding eggs one at a time in order to prevent cooking the eggs as they are added.

This is an easy pastry; rich and is not too sweet; good with coffee. The sweetness comes only from the frosting. It’s really nothing more than a pie crust base with pate choux (cream puff or éclair dough) spread on top! The top collapses because it has one less egg than traditional pate choux and it’s spread out over the pastry crust so it doesn’t have the same heat exposure of smaller crustless pastries. I imagine this could be made as a savory pastry by the addition of some grated firm cheese and herbs stirred into the top layer (called a gougere )to be used as an appetizer (without extract and frosting, of course!)

Filling was too runny – and no idea how long to roll the crust; it only gave the width. I had to put half the filling in another pie crust in a pie plate. This was nothing like my old recipe.

Made with extra almond paste on top of pastry then additional ingredients.

No changes, this is exactly how we made it when I was a kid. If I had to make a change, it would be that I double the recipe every time and make two bars, because it goes so fast.

We will definitely make this again. My husband and I were a bit confused with the second layer because it was very runny. But it baked perfectly. It’s true that the first two layers aren’t sweet, but the icing layer soaks in and adds just enough sweetness. I wouldn’t change anything. We liked the different textures of each layer and it wasn’t overly sweet for an after dinner dessert. This is nice as a light dessert or morning pastry.

First time I’ve made this. Wasn’t sure how thick the bottom should be so had way more second dough than bottom layer. I just let it overflow and cooked as directed. Turned out fine. But next time I’ll roll it thinner (longer). Plenty sweet and nice almond flavor balance. Definitely will make again.

Full disclosure – I haven’t made this recipe because it is EXACTLY the same recipe as my mother’s! It delicious and always gets compliments when I make it to bring somewhere. I prefer to roll out the base dough rather thin in order to make as large a rectangle as I can before I add the custard mixture.

This has always been a family favorite of ours.. Passed down from my grandmother. I also replaced the cream with milk (because that’s what I had) and it’s just as delicious!

I remember my mom making this for years. It was one of my favorites and my father also. I was pleasantly surprised when I saw the recipe. I know I have her old recipe written down somewhere on a small index card. Thank you, it sure brought back good memories.

This is Swedish Dream Cake!!!It’s an old family favourite passed down from Great Auntie Lisa. We love it…….

I used milk instead of cream and it worked fine.

Made this without changes, the crust was a little too dry and crispy. If you are trying to replicate the racine kringle you buy at the store, this needs more sugar. There is no sugar in this except in the frosting. It also doesn’t have any salt if you are using unsalted butter. It is pretty bland as is, I will try making it again with some changes.

The flavor was wonderful, and the texture of the outside was great. However, the inside turned out gooey and mushy. … Even after I cooked it a bit longer than recommended. It almost seemed as if it wasn’t cooked thoroughly. Any suggestions?

I am very confused. I am usually a very good baker and I failed at this one. The middle layer is too liquid and there is NO WAY it would spread on the bottom layer. If I put it on the pastry it would run all over the pan. I know the middle layer is supposed to be thick to be able to SPREAD over the pastry. What could I have possibly done wrong? I have eaten this pastry and loved it ! NOW I want to be able to make it.

Enjoyed this and expect to make it again! Next time I will add almond extract to the bottom crust, too. I did “up” the extract in the puffy layer–it just needed more! If you are not going to serve this right away, I suggest not frosting it until shortly before serving–my frosting sort of soaked in overnight and I had to refrost, but it was still great!

If you’re looking for my Great Grandma Bertha’s kringle recipe, this is IT! Don’t listen to the people that are customizing this recipe, make it AS IS. You can’t change perfection! Kringle is a must at holidays, baby showers, and whenever I can think of an excuse to make it… 🙂

This was just okay to me. It was very rich and buttery, but didn’t have much flavor, besides an extremely strong almond extract flavor. I even cut the amount of extract in half for both the puff and the frosting. The pastry looked just gorgeous, even though it fell a bit. I frosted it when the puff was cool, and sprinkled it with toasted sliced almonds. However, I was really unimpressed with the taste and texture of this. The puff sank, and created a very strange, flavorless custard-like center, which was somewhat drippy and unappealing. The bottom layer was really yummy to me, like a savory shortbread. It really didn’t have a lot of flavor though, but the texture was magnificent. Altogether, this recipe is definitely not inedible, but I wouldn’t make it again.