Almond Kringle
Summary
| Yield | |
|---|---|
| Source | Make-a-Mix |
| Prep time | 1 1⁄2 hours |
| Recipe Types | pastry |
Description
Not-too-sweet pastry, great for pairing with coffee.
Ingredients
| 1 | crust for single crust pie | |
| 1⁄2 | c | water |
| 1⁄4 | c | butter or margarine, plus 2 tsp for frosting |
| 1⁄2 | c | all purpose flour |
| 2 | eggs | |
| 1⁄4 | t | almond extract, plus 1/2 tsp for frosting |
| 1 | c | powdered sugar |
| 1⁄2 | t | cream or milk |
| 1⁄4 | c | sliced almonds |
Instructions
Also, 1/4 cup sliced almonds. Page wouldn't let me add that.
Preheat oven to 350.
Roll pie crust to 14' x 4' rectangle. Transfer to baking sheet. Turn up edges and crimp.
In a saucepan, combine water and butter or margarine. Bring to a boil. Add flour all at once, stir vigorously until mixture forms a ball and leaves side of pan. Remonve from heat. Add egss 1 at a time, beating well after each addition. Beat in almond extract. pread misture over pastry. Bake 40 to 45 minutes or until golden brown. Cool 5 minutes.
Prepare icing by combining powdered sugar, ceram or milk, reserved butter or margarine, and reserved almond extract. Spread over filling while pastry is still warm. Sprinkle with sliced almonds. Cut intoe 1-1/2 inch slices.
Notes
My notes: IMO, the 6 servings are quite generous. Also, although the filling is made much like cream puff pastry, the texture of the cooked filling is different, more of a spongy texture.