Almond Kringle

[eyeofthestorm]

This is a pastry, but not too sweet. It's a lot easier/simpler than it sounds (at least, I was surprised how easy).

• enough pie crust for single crust pie
  
• 1/4 c water
  
• 1/2 stick butter
  
• 1/2 c AP flour
  
• 2 eggs
  
• 1/4 tsp almond extract
  

Roll crust into 14"x4" rectangle. fold up edges @ 1/2" on each side/end, and crimp a little to keep standing. The crimping doesn't have to look perfect, but the rectanlge should be pretty straight. Move to baking sheet.

Put water & butter in saucepan and bring to boil. Add in flour and stir with wooden spoon until a dough mixes up and pulls away from sides of pan. Remove from heat. Mixing quickly, beat in one egg at a time (I just used the same wooden spoon). Beat in almond extract.

Spread filling inside pastry. Bake at 350 for 40 minutes.

Remove from oven, and make frosting. (Mix by hand.)

• 1/2 c powdered sugar
  
• 1-1/2 tsp milk or cream
  
• 2 tsp melted butter
  
• 1/2 tsp almond extract
  

It will be thick, so "use" the heat of the warm pastry to help icing. Top with 1/4 cup sliced almonds.

Let cool. Slice into "fingers" about an inch wide. One is supposed to serve 6, but I think it is more like 8.

[Valerie]

That sounds good. The filling sounds sort of like making cream puffs.

[meemo]

That is how you make cream puffs but I would have never in this world thought of using it this way. I have to try this. I'll bet it looks like a million dollars too. Thanks for sharing this.

[Granny Smith]

I made this this afternoon. Oh, Sandra, it's so nice! Light and just sweet enough. We all like it. This is a keeper! Thank you for posting it!

I would have posted a picture, but I broke the edge of it putting it on the platter. The platter wasn't quite big enough.

[eyeofthestorm]

Drat! I posted a reply and it got lost. Stupid wifi.

Okay, I thought the same thing about the cream puffs. But in mine, the filling came out very moist - almost eggy. Still good, just not what I expected. How was yours, Gayle? Was it like cream puff-texture?

[Granny Smith]

It didn't remind me of cream puffs at all. It was moist and kind of spongy - very pleasant. It left a good taste in your mouth, too.

[eyeofthestorm]

Yes - spongy - that's a good word.