Norwegian-Style Kringle



  • 1/2 cup (1 stick) unsalted butter, sliced
  • 1 cup milk
  • 1 cup all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon pure almond extract
  • 3 eggs


  • 1 1/2 cups sifted confectioners' sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon milk


  • 3/4 cup slivered almonds
  • 1 tablespoon confectioners' sugar


  1. Heat oven to 375 degrees F.
  2. To begin the bottom layer: Using the softened stick of unsalted butter, cut it into the first cup of flour until it looks pebbly. Use a fork to stir in a pinch of salt and the ice water until the mix is a soft dough.
  3. Form the dough into two 14 x 3-inch rectangles on an ungreased cookie sheet. Set aside.
  4. Begin the top layer: In a medium saucepan, heat the milk and the sliced stick of butter until boiling and remove from heat.
  5. To the milk and butter add 1 cup flour and stir until smooth.
  6. Beat the sugar and eggs one at a time into the flour milk mixture. Beat well.
  7. Spread this mixture over the two bottom layers.
  8. Bake until lightly browned.
  9. While Kringle is baking, prepare glaze: Combine the sifted confectioner's sugar, vanilla extract, softened unsalted butter and milk.
  10. Drizzle glaze over the still-warm Kringle and set aside.
  11. In a small bowl, toss slivered almonds with confectioners' sugar.
  12. Sprinkle almonds over the top of the Kringle while the glaze is still tacky.

Servings: 8

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