Gluten-Free Apricot Kringler, T&S Literary Society

Do you ever get really hungry for something, but you just don't know what it is? Well, I saw the jar of apricot preserves in the pantry and knew just what I wanted. Kringler, but with an apricot filling.

I've made this Swedish Kringler recipe many times, but never with a fruit filling. Oh was this good! So I'm going to share the recipe. Although gluten-free flour doesn't act like regular flour, it works perfectly fine, as long as you don't have rigid expectations (for how the flour works. The expectations you might have for taste are met fully and deliciously!)

APRICOT SWEDISH KRINGLER RECIPE, Gluten Free:

Crust: Place 1 c. gluten-free flour (mine was Krusteaz, which is used cup for cup like regular flour) along with 1/2 c. butter (cut into slices) into the food processor. Pulse about 30 times, then pour that into a large bowl.  With a fork, stir in 3 T. cold water. Press into two long flat strips about 4" wide each, onto a jellyroll pan that has been sprayed with a non-stick vegetable spray. This part is a little tricky, but keep a bowl of cold water on hand so you can dip your fingers into it. Water will keep the dough from sticking to your fingers. If it ends up too wet when you're done, you can blot it with a paper towel. Each strip will be 11-12 inches long.

Note: This is NOT difficult, it's just that it takes me a long time to tell it!

Now:  Spread apricot preserves generously onto the crust, leaving a good half inch to the edge so it won't escape the strips and end up burned on the pan.

Third layer:  In a large sauce pan, bring 1 cup of water to a boil. Stir in 1/2 cup of butter until melted. Whisk in 1 c. flour. With regular flour, you would take it off the burner as soon as the flour starts to leave the side of the pan. This didn't happen with GF flour. SO, keep stirring as it gets hotter. It will become more the consistency of pudding. 

Stir constantly on low to medium heat until it becomes quite thick, thick enough to spread (not runny.). 

Then whisk in three eggs, one at a time, and 1 t. almond extract along with 1/2 t. vanilla extract.

The lighting was bad. Sorry.

Spoon this thickened mixture onto the two apricot-covered strips on the pan. Place in a preheated 350 degree oven. Bake for 49 minutes until the top is golden and when you tap it with your finger, it makes a hollow sound.

Cool on a rack, then slice, and pour yourself a cup of coffee to go with it. It's possible that tea will work as well, but coffee is my personal recommendation. :-)

You won't regret this.

But it would be a good idea NOT to eat the whole thing in one sitting.

Note: If it tastes too eggy, then it's been underbaked. If it's not incredibly moist and delicious, then it's been overbaked.

Recipe, quick recap:

Crust: 

          1/2 c. butter

          1 c. flour,

          3 T. cold water

          Mix and divide in half and pat into 2   11-12" strips on jellyroll pan.

2nd layer:

          Spread appx. 1/2 c. apricot preserves onto crust strips.

3rd layer:

          1 c. flour

          1/2 c butter

          3 eggs

          1 c. water

          1 t. almond extract

          1/2 t. vanilla extract

Bring butter and water to boil and stir in flour. Stir until it thickens. Beat eggs in one at a time. Whisk while cooking until mixture is very thick and spreadable. Whisk in flavors. Spread evenly over apricot layer and bake 350 degrees for 49 minutes until crust is golden and sounds hollow when tapped. 

Tommy & Smokey Literary Society

They're not sure how they feel about Graham Oakley's church mice books.

    

Linking to:  Bloggy Brunch
and Mosaic Monday
and Cooking & Crafting with JJ

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