Danish Kringle

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Title: DANISH KRINGLE
Categories: Denmark, Pastry
Yield: 6 servings

CRUST
1/2 c Butter or margarine
1 c Flour
2 tb Water
FILLING
1 c Water
1/2 c Butter or margarine
1 c Flour
3 Eggs
1 ts Almond extract
ICING
1/2 c Powdered sugar
1/2 ts Almond extract
Milk to make a
Thick drizzle

Preparation : Cut in the butter and flour (like pie crust) and then
add water. Mix and press into a jelly roll pan. Bring to a boil the
water and butter in a saucepan. Remove from heat and add the flour
all at once, stirring with a wooden spoon until it forms a ball,
clean from the saucepan. If it is too hot, cool it a bit and then
add the eggs, one at a time, stirring until mixture is smooth with a
wooden spoon. Add almond extract. Spread carefully on bottom
(unbaked) dough layer. Bake at 375 degrees for 45 to 50 minutes,
until light golden brown. When cool, drizzle with icing. Walt MM

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