½ liter water

5 eggs

200 gr. Sugar – 100 gr. For diabetics

1 tsp salt

200 gr. Yeast or 4x12 gr ( satchels)Tandago dry yeast

1-1.2 kg plain flour

Margarine for rolling dough

1 kg polyunsaturated margarin efor rolling the dough in layers

( I useDanska Premium vegetable danish & croisant margarine 12.5 kg)

Marcipan Filling:

400gr marcipan

1 small plastic cup 50gr mixed into margipan

50 gr margarine

Mix throughly in blender until smooth

Custard filling

For snails 4 cups of milk, 1 tsp sugar, 4 tsp custard powder.

For kringles 3 cups of milk, 1 tsp sugar, 4 tsp custard powder.

Heat til it is getting firm and just starting to boil.

Alternate fillings:

Raisins- jams, brown sugar stirred with margarine.

Roll dough flat insert on top the rolling margarine,flatten til even, fold fron end towards middle.

With rolling pin roll until approc 1 cm thick, approx. 60 cm x 30 cm. Fold the wwo long ends towards the middle.

Turn dough 90 degrees and roll flat again. This process is repeated min. 3 times. Make sure the dough is reasonable cold otherwise it will stick and the layerers will not be defined.

After last fold cut in two parts.

Roll it out again this time to aprox. 2-3 mill thisk. If making kringles or bars cut lenghtwise in 3 strips.

Put marcipan filling in middle then custard and fold towards middte. Fold it around to form a kringle or cut into 3 bars. This will make 9 bars or 3 kringles for each half . Total 18 bars or 6 kringles.

To make snails same as above, but cut into 2 strips instead of 3. Then put in filling and springle cinemon on top. Starting at one edge rold it over till it forms a long saussage. Cut into approx.16-18 sliced, turn edge of dough under so fill doesn’t run out. Place on pan.

This can be stored in freezer and taken out when you want to use them. This way it will always be fresh.

Defrost for approx. 2 hours then preheat oven 200 degrees C and cook for 18-20 min.

Kringles can be decorated with sliced almonds and springled with sugar. Snails decorated with icing sugar.