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1
Preheat oven to 375.
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2
In medium bowl cut 1 stick (1/2 cup) butter into 2 cups of flour until the pieces are the size of small peas.
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3
Sprinkle 1 tbs cold water over 1/3 of this mixture and gently toss with a fork.
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4
Push this third to the side of the bowl and repeat with the other 2 thirds.
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5
When all the dough is moistened, shape it into a ball and divide the ball in half.
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6
On a baking sheet pat or roll each piece into a 12 by 4 inch strip.
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7
In a medium sauce pan bring to a boil 1 cup water and remaining stick of butter.
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8
Remove pan from heat and add the remaining cup of flour all at once.
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9
Whisk vigorously until smooth.
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10
Let mixture rest and cool for 5 minutes.
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11
Add eggs one at a time beating well with a wooden spoon after each.
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12
Stir in 1/2 tsp extract.
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13
Spread half of this mixture over each pastry strip evenly.
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14
Bake for 40 minutes until golden and puffy.
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15
Transfer to wire rack and cool slightly.
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16
While it cools make glaze by combining powdered sugar, 1 tbs butter and 1/2 tsp extract.
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17
Add enough cream to make a drizzling consistency.
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18
Drizzle over the kringlor.
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19
Cut the pastry into 1 inch diagonal slices and serve.
