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Scandinavian Kringler

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“From the "Favorite Recipes" cookbook of the members of Christ the King Lutheran Church, Mankato, MN.”
1hr 30mins

Ingredients Nutrition

  • 1 cup flour
  • 12 cup butter, chilled
  • 2 tablespoons ice water
  • Puff topping
  • 1 cup water
  • 12 cup butter
  • 1 cup flour
  • 3 eggs
  • 12 teaspoon almond extract
  • Frosting
  • 1 cup powdered sugar
  • 1 tablespoon butter, softened
  • 12 teaspoon almond extract
  • 2 -3 tablespoons milk
  • sliced almonds, if desired


  1. Measure 1 cup flour into mixing bowl.
  2. Using a pastry blender, cut 1/2 cup butter into flour until particles are size of small peas.
  3. Sprinkle with water, 1 tablespoon at a time, mixing lightly with a fork until flour mixture is moistened and soft dough forms.
  4. Divide dough in half.
  5. On ungreased cookie sheet, press each half into a 12x3 inch strip.
  6. In medium saucepan, heat water and 1/2 cup butter to boiling.
  7. Remove from heat; immediately stir in 1 cup flour until smooth.
  8. Add eggs, 1 at a time, beating until smooth after each addition.
  9. Stir in 1/2 teaspoon almond extract.
  10. Spoon over crust, spreading to 3/4 inch from edges.
  11. Bake 50-60 minutes until golden brown and puffy- Cool.
  12. Blend powdered sugar, butter, almond extract and milk until smooth.
  13. Frost, sprinkle with nuts.
  14. Cut into 10-12 slices to serve.

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