1. Preheat the oven to 375 degrees F. Line a 12X18-inch rimmed baking sheet with parchment paper and set aside.

For the crust:

1. Combine 1 cup flour and ½ cup butter in a food processor or use a medium bowl and cut with 2 knives, fork or pastry cutter until mixture forms small crumbs. Add 2 tablespoons cold water and mix together until dough starts to come together. Mix with hands gently until ball forms with no more dry spots, being careful not to overmix.

2. Divide dough in half. Spread each half on prepared baking sheet in strips approximately 3-4” wide and 8-10” long. Wet or lightly grease fingertips a little to help spread out the dough. It’s okay if they look a little lumpy or uneven.

For the pastry filling:

1. In medium saucepan over medium high heat bring water and butter to a boil. Leaving pan on burner, turn off heat and add flour and salt. Stir until smooth dough forms. Add eggs (one at a time), stirring well after each addition until eggs are mixed completely and filling has a dough-like consistency. Spread half of pastry filling on each dough strip, covering tops well clear to the edges.

2. Bake at 375 degrees F for 40-45 minutes. Pastry filling should rise during baking. I like the texture best when the pasty is deep golden brown and the top is slightly firm to the touch. Remove from oven and let cool.

For the frosting:

1. Mix together (I use a hand mixer) the butter, powdered sugar and almond extract. Add milk gradually until desired frosting consistency is reached (you may use slightly less or slightly more milk depending on your preference).

2. Spread frosting on cooled strips then let sit for about 10-15 minutes until frosting sets. Then cut into slices (1 to 1-1/2” wide) and serve. Kringles, like most pastries, taste best the same day they are made.