GF Swedish Kringler

Oh the memories that pop into my mind when I think of Swedish Kringler.  Mom, home, coffee, laughter, conversations....this light, flaky, slightly sweet pasty was so delicious, so inviting!  

It was my mom's recipe and every other Scandinavian mom's recipe.  Who knows where it came from but it felt like it was always ours.  Now being gluten free, I could no longer eat it. This and so many other foods I craved.

I decided to try and make a gluten free version and after many trial and errors, came up with this recipe.  It works perfectly every time. Delicious! 

I hope you enjoy whipping up this pastry.  It looks so hard but is really very easy and quick. 



Gluten Free Swedish Kringler 

Crust:
1 cup gf white rice flour (for recipe press HERE)
2 Tablespoons potato flour
1 stick butter (1/2 cup)
5 Tablespoons cold water

Mix flour and butter as for a pie crust until a course meal consistency.  Add water 1/2 at a time and stir till absorbed (will still be loose and floury) .  Make two rows of crust on a greased cookie sheet and pat down to a crust (3 X 9 in).

Batter:
1 cup water
1 stick butter (1/2 cup)
3/4 cup + 2 T white rice flour (see above recipe)
2 Tablespoons potato flour
1 1/2 teaspoons almond extract
3 eggs

Heat water and butter until boiling and butter is melted.  Add flours and stir to combine.  Add extract and 1 egg.  Beat until smooth and no longer glossy before adding the second egg.  Add each egg one at a time and beat until it looses its glossiness. Drop four or five dollops of dough on each crust and spread evenly being careful not to pull up the crust.  Bake in preheated oven @ 350 for 50 minutes or until golden. Cool slightly.

Frosting:
2 cups powdered sugar
2 T melted butter
1 1/2 t almond extract 
1/4-1/3 cup cream (I use whipping cream but you could use half & half or milk)
1/2 cup sliced almonds
 
Mix first four ingredients together until smooth and the desired consistency.  Spread over partly cooled pastry than sprinkle with almonds.  Slice and enjoy! To watch me make this pastry click HERE.