Scandanvian Kringler

Crust:

1 cup flour
1/2 cup margarine or butter, chilled
2 Tbsp. ice water

Puff Topping:
1 cup water
1/2 cup margarine or butter
1 cup flour
3 eggs
1/2 tsp. almond extract

Frosting:
I cup powdered sugar
I Tbsp. margarine or butter, softened
1/2 tsp. almond extract
2-3 Tbsp. milk or cream

Sliced almonds to sprinkle on top

Heat oven to 350 degrees. In small bowl, add flour and margarine. Using a pastry blender, cut butter into flour until particles are the size of small peas. Sprinkle with water, 1 Tbsp. at a time. Stir with fork just until soft dough forms. Divide dough in half. On ungreased cookie sheet, press each half into 12X3 inch strip.

In medium saucepan, heat water and 1/2 cup butter to boiling. Remove from heat; immediately stir in 1 cup flour until smooth. Add eggs, 1 at a time, beating until smooth after each addition. Stir in 1/2 tsp. almond extract. Spoon half of batter over each crust, spreading to 3/4 from edges. Bake at 350 degrees for 50-60 minutes until golden brown and puffy. Immediately remove from pan; cool. Topping will shrink and fall. In small bowl, blend all frosting ingredients. Spread on cooled kringler. Sprinkle with sliced almonds.

16-20 slices, so they say.

This was a great cherub favorite -- when they were little.