Meet Wisconsin's official state pastry! This Danish Kringle Recipe tastes EXACTLY like the real thing, but it has been adapted so you can make it at home.
Preheat oven to 350 degrees. In a small bowl, combine flour and chilled butter pieces. Using a knife or pastry cutter, cut into dough until pea-sized crumbs form. Sprinkle with ice water, stirring with a fork until soft dough forms.
Divide dough into 2 equal pieces. Shape each piece into a 3-inch x 12-inch strip and press on to ungreased baking sheet. Set aside.
In a medium saucepan, combine water and butter; bring to a boil. Remove from heat and immediately stir in flour. Whisk until smooth.
Add eggs, one at a time, whisking until smooth after each addition. Stir in almond extract.
Divide the filling between the two crusts, spreading to 3/4-inch from the edge of the crust. Bake until golden brown and puffy, 50 to 60 minutes.
Remove from oven and cool completely, at least 1 hour. The topping will shrink and fall as the Kringle cools.
In a small bowl, whisk together powdered sugar, milk, butter, and almond extract smooth. If the frosting seems to thick, add more milk, 1 teaspoon at a time, until smooth enough to drizzle.
Drizzle each Kringle with icing. Top with sprinkles or sliced almonds if desired.