SCANDINAVIAN KRUGGLE - AND/OR CREAM PUFFS
Number Of Ingredients 13
Steps:
- Crust - Mix flour, margarine(or butter) like pie dough - just use fork, no kneading.
- Add water a little at a time until you have a soft dough.
- Divide the dough in half, and on an ungreased cookie sheet press each half into a 12x3 strip.
- Puff Topping - (or Cream puffs)
- In medium saucepan heat water and 1/2 cup margarine to boiling, till margarine is melted, then remove from heat.
- Immediately stir in 1 cup of flour and mix well. Use a wooden spoon - important!
- Once the flour and water is smooth, then you begin to add the eggs, one at a time, beating each egg in the flour/water mixture until all the ingredients have integrated and the mix looks smooth and not shiny anymore. Do this for each egg.
- Stir in 1 teaspoon of almond extract.
- At this point, if you are making the kruggle,then spoon 1/2 of the batter over each crust, and spread to the edges.
- If you are making cream puffs, drop the dough onto an ungreased cookie sheet in spoonfuls - the bigger the spoonful, the bigger the puff!
- For either Kruggle or Cream Puff - bake at 350 degrees for 50 to 60 minutes or until golden brown and puffy. The kruggle will shrink and fall when cool, but if cream puffs, they should cook long enough that they will not fall.
- Cream Puffs - once cool,cut and fill and eat.
- Kruggle - In a bowl, blend all frosting ingredients - except the nuts - until smooth.
- Spread on the cooled puff strips. Sprinkle with the nuts, cut diagonally. Enjoy!
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