Oslo Kringle (Oslo Pastry)

• 1 cup flour (for base)
• 1/2 cup butter (for base)
• 2 Tbsp water (for base)
• 1 cup water (for cream puff paste)
• 1/2 cup butter (for cream puff paste)
• 1 cup flour (for cream puff paste)
• 3 eggs (for cream puff paste)
• 1/2 tsp almond flavoring (for cream puff paste)
• 1/4 tsp salt (for cream puff paste)
• 1 cup confectioners sugar (for icing)
• 1 Tbsp butter (for icing)
• 1/4 tsp almond flavoring (for icing)
• 1/8 tsp salt (for icing)
• cream (for icing, just enough for spreading consistency)

Instructions

1. Mix flour and butter; add cold water and mix as for pie crust. Put on cookie sheet in two long strips, two inches wide and 1/2 inch thick.
2. For cream puff paste: Bring water and butter to boil. Remove from stove and immediately add all flour; stir until smooth.
3. Add one egg at a time, beating well after each addition. Add flavoring.
4. Spread on the above strips and bake at 350°F for 45 minutes.
5. Frost when cool with following icing: Mix confectioners sugar, butter and almond. Add just enough cream for spreading consistency.
6. Spread or push through decorating tube.
7. This is best eaten the same day, but freezes well.