Kringla, Norwegian Pastry comes in many forms! A dear Norwegian friend Edith C. happily gave me her Kringla recipe years ago which was hugely popular at her church coffee hour.
There are so many versions of Scandinavian Kringla that look and taste very different from each other. My family goes crazy over this version!
It is basically just a large puff pastry with jam and icing!
Bonus: It is SO easy to make!
Check out the easy steps to make it in the slideshow below.
- 1 12-inch round pan
- 1 cup water
- ½ cup butter
- Pinch salt
- 1 cup flour
- 4 eggs
- ¼ cup raspberry jam or up to 1/3 cup
- 1 cup confectioner’s sugar
- 1 tablespoon butter softened
- ¼ teaspoon almond extract
- 2 tablespoons water
- Preheat the oven to 450℉.
- Spray or grease a 12-inch round pan.
- Heat the water, salt, and butter until it just starts to boil.
- REMOVE it from the heat.
- Stir in the flour until well-blended.
- Add the eggs one at a time, beating vigorously after each addition.
- Spread the pastry batter onto the prepared pan, leaving a one-inch rim from the edge of the pan. Do not spread it to the edge of the pan because it puffs out bigger as it bakes.
- Bake the pastry at 450℉ for 15 minutes.
- Reduce the oven heat to 325℉ and bake it for 15 more minutes.
- Cool it in the pan on a wire rack.
- Meanwhile, In a small bowl, mix by hand the icing ingredients until the icing is of running consistency. Use a few more drops of water if needed.
- Spread the top of the cooled pastry with the raspberry jam.
- Drizzle the icing on top of the jam.
- Serve immediately or store the Kringla covered in the refrigerator.