Swedish Kringle

Makes 2, 10-servings each

1 cup all-purpose flour
1/2 cup cold unsalted butter
1 tablespoon water

1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
3 large eggs, room temperature
1 teaspoon almond extract

2 cups confectioners' sugar
1 tablespoon butter, softened
1 teaspoon almond extract
3 tablespoons heavy whipping cream or whole milk

1. Heat the oven to 350 degrees F. Make the crust. Place the flour and butter in the bowl of a food processor. Pulse until mixture resembles coarse crumbs with some pea-sized pieces. With the machine running, add water and process until the dough is formed. Put dough on a lightly floured surface and shape into a ball. Divide the dough in half. Press each half into a strip about 3 inches wide and 10 inches long on a ungreased baking sheet.

2. Make the topping. Heat the water and butter in a medium sauce pan over medium-high heat until the butter is melted and the liquid is boiling. Add the flour all at once and whisk until a thick paste forms and leaves the sides of the pan. Cook about 1 minute longer, stirring constantly to evaporate excess moisture. Remove from the heat and cool at least 5 minutes to prevent the eggs from cooking when you add them.

3. Using a hand mixer or whisk, beat in the eggs, one at a time, beating well after each egg. Each egg should be completely mixed in before the next egg is added. Stir in almond extract.

4. Spread over the pastry strips, spreading almost to the edges. Bake 50 to 60 minutes or until puffed and golden brown. Cool on wire cooling rack. As the pastry cools, it will collapse. Cool completely.

5. Make the frosting. Mix the confectioners' sugar, butter, almond extract, and 2 tablespoons whipping cream or milk until smooth. Add more whipping cream or milk if needed for spreading consistency. Spread over pastry. Cut into slices before serving.

Recipe reprinted with permission from Pat Sinclair, author of Scandinavian Classic Baking.