kringla

so there is a pair of icelandic twins who live in our ward in north carolina. they made us some of this traditional scandinavian dessert right before we left for christmas and it was A-MAZING. it's a kind of pastry that has jam and a glaze on top, and tommy said it was very authentic, very similar to things he had in denmark. we made it again for tommy's family and it wasn't even that hard! i usually shy away from things that involve rolling out (like sugar cookies or pies) but this worked just fine. and it was worth the effort.

Kringla

Ingredients:
2 C flour

2 sticks butter (room temp)

1 (8-oz) tub of sour cream

½ c jam or preserve for filling

1 egg white

1 egg yolk beaten w/1 tsp vanilla

Frosting: mix ½ stick of softened butter with 1 cup powdered sugar (more or less depending on the consistency you want) and 1 ½ tsp almond extract. Add 1 -2 TBS of milk to thin.

Directions:

1. Mix flour and butter as for pie crust (criss-cross with 2 butter knives or buy tool or with electric hand mixer or food processor).

2. Add sour cream; mix and form into ball. Flatten and dust both sides with flour. Stick in Gallon size ziploc

3. Refrigerate 4 hours or overnight.

4. Roll (dust surface with a little flour) into long and wide rectangle (about 1 ½ feet long and 1 foot wide.

5. Brush with egg whites and fill spoon and spread filling down middle (imagine a dough is divided in three rectangles and fill just the middle rectangle).

6. Fold each side (visualize the rectangle as 3 equal parts; fold in the two outer parts). Pinch ends or press down.

7. Brush tops with egg yolk mixture.

8. Bake on ungreased cookie sheet at 350 for 40 minutes or golden brown.

9. Cool and frost with icing; slice for serving.