Almond Pastry

    Almond Pastry

    (39)
    3saves
    1hour5min


    37 people made this

    This light pastry is very similar to a Scandinavian Kringle and is not overly sweet. It makes a wonderful alternative to cakes or cookies.

    Ingredients
    Serves: 24 

    • Pastry Step 1
    • 125g butter, softened
    • 1 cup (125g) plain flour
    • 2 tablespoons cold water
    • Pastry Step 2
    • 125g butter
    • 1 cup (225ml) water
    • 1 cup (125g) plain flour
    • 1 1/2 teaspoons almond essence
    • 3 eggs
    • Icing
    • 1 1/2 cups (180g) icing sugar
    • 2 tablespoons butter, melted
    • 1 1/2 teaspoons vanilla essence
    • 1/2 cup sliced almonds

    Directions
    Preparation:20min  ›  Cook:30min  ›  Extra time:15min cooling  ›  Ready in:1hour5min 

    1. Preheat oven to 200 degrees C.
    2. Pastry Step 1: In a medium bowl, rub 125g butter into 1 cup flour until mixture resembles coarse crumbs. Using a fork to stir, add the cold water one tablespoon at a time. Stir until the dough begins to form a ball.
    3. Divide dough in half. Roll or press each half into a 30cm x 8cm rectangle. Place them 8cm apart on an unprepared baking tray.
    4. Pastry Step 2: In a saucepan, bring 125g butter and 1 cup water to a rolling boil. Lower heat and stir in the flour immediately with a wooden spoon. Continue to stir vigorously until the dough forms a tight ball. Remove from heat. Stir in eggs one at a time then stir in the almond essence.
    5. Spread dough equally over the two rectangles already on the baking tray. Bake for 10 minutes before lowering the oven temperature to 165 degrees C. Cook for 15 to 20 minutes more. The top should be crispy and brown.
    6. Icing: Beat icing sugar, melted butter and vanilla until smooth. Spread over the almond puff when warm, not hot, and sprinkle with sliced almonds. Cut into strips and serve.
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    Reviews and Ratings
    Global Ratings:
    (39)

    Reviews in English (39)

    by
    54

    I love this recipe but it's missing a step. I made this yesterday and my recipe (from a different site) calls for one additional step after it's removed from the oven. I think you'll find it makes a huge difference in the finished product. Topping: Spread each warm pastry with about 1/3 cup of jam or preserves. (Any flavor is fine, but our favorites are raspberry and apricot.) Do this while the almond puff is still warm but not hot from the oven. Then you sprinkle with the toasted almonds and drizzle with the icing. I can't imagine this recipe without this step as it would seem very bland to me.  -  08 Jan 2012  (Review from Allrecipes USA and Canada)

    by
    51

    This is the same as Kringler (some call it Danish Kringler, some Swedish Kringler). I grew up in a little town with TONS of swedish heritage. This was my favorite thing! As soon as I was an adult, and moved away, I had to hunt down the recipe for kringler, as I love all things almond. =) This is exactly like the recipe that I have. I agree that for the first time it may look a bit complicated, but it really is so easy. For the crust, I just put it all down in a baking pan..I don't do the 2 rectangles. Also, before stirring in the eggs one at a time, I stir the flower/butter mixture a bit to let it cool down a little. (side note, this is not an overly sweet pastry. The pastry itself is a choux pastry, made like a cream puff almost. the sweetness really mostly comes from the icing)  -  18 Jul 2008  (Review from Allrecipes USA and Canada)

    by
    21

    very easy and delicious!!I wasn't sure how these would turn out, the first two layers having no sugar and 3 eggs.They are wonderful!! The only change I made was using almond extract in the glaze instead of vanilla. Will make again! Thanks Megan!  -  18 May 2003  (Review from Allrecipes USA and Canada)

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