Almond Kringle

Source: Culinary Hill

Click here to read about my experience making this recipe for my state meal challenge!

Servings: 8

Total time: 1 hour, 45 minutes

INGREDIENTS

For the Crust:

• 1 cup flour
• ½ tsp salt
• ½ cup butter, cold and cubed
• 2 Tbs ice water

For the Second Layer:

• 1 cup water
• ½ cup butter
• 1 cup flour
• 3 large eggs
• ½ tsp almond extract

For the Icing:

• 1 ½ cups powdered sugar
• 3 Tbs milk
• ½ tsp almond extract
• Almonds for garnish

DIRECTIONS

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
• In a medium bowl, combine 1 cup flour, ½ tsp salt, and ½ cup butter. Blend with a pastry cutter or fork until butter is in pea-sized crumbs. Add 2 Tbs ice water and stir into a soft dough. 
• Shape into an oval on the baking sheet, about 3″ wide and using the back of a measuring cup to flatten evenly to 1/4″ thickness. Refrigerate while making the filling.
• In a medium saucepan, bring 1 cup water and ½ cup butter to a boil. Remove from heat and whisk in the1 cup flour until smooth.
• Add the eggs one at a time, whisking until smooth after each. Stir in the ½ tsp almond extract.
• Pipe or spread the filling on top of the crust, leaving ¾” bare around the edges.
• Bake until golden brown and puffy, 50 minutes to an hour. 
• Remove from the oven and let cool completely, at least 1 hour.
• To make the icing, whisk together the 1 ½ cups powdered sugar, 3 Tbs milk, and ½ tsp extract until smooth. If it seems too thick, add more milk 1 tsp at a time until it reaches desired consistency.
• Drizzle the icing over the kringle and garnish with almonds.