Published Wednesday, February 10, 2010 12:02 AM

A speedy kringle that resembles a skating rink

Not only is this recipe for apple-almond kringle speedier than traditional versions of the complex Danish pastry, it also bakes up in the shape of a speed skating ring. Not that eating it will get you into race-ready shape. But it will give you plenty of calories to burn.

APPLE-ALMOND SPEED KRINGLE

* Start to finish: 11/2 hours (45 minutes active). Makes 8 servings.

* What you'll need:

For the base dough

7-ounce tube marzipan

1 cup all-purpose flour

1/2 teaspoon salt

1/2 cup (1 stick) butter, cut into small chunks

For the second layer

1 cup water

1/2 cup (1 stick) butter, cut into small chunks

1/2 teaspoon salt

1 cup all-purpose flour

1/2 teaspoon ground cardamom

3 eggs

2 apples, peeled, cored and chopped

For the glaze

1 cup powdered sugar

2 tablespoons milk or cream

1/2 teaspoon almond extract

1/2 cup sliced almonds, to garnish

* How to do it:

Heat the oven to 350 F. Line a baking sheet with parchment paper or spritz with cooking spray.

In a food processor, combine the marzipan, flour and salt. Pulse until combined and the marzipan is broken up. Add the butter, then pulse until the mixture resembles coarse crumbs.

Sprinkle the crumbs onto the prepared baking sheet in the shape of an oval ring about 2 inches thick and about 9-by-12-inches around. Use your fingers to press the crumbs together to form a solid ring (it should be about 1/4 inch thick).

Bake for 10 to 12 minutes, or until just starting to turn golden at the edges. Set aside to cool slightly. Leave the oven on.

Meanwhile, in a medium saucepan over medium, combine the water, butter and salt. When the butter is melted and the mixture comes to a simmer, add the flour all at once. Stir with a wooden spoon to combine and break up any lumps.

Continue stirring over medium heat until the mixture pulls away from the sides of the pan. Remove the pan from the heat and add the cardamom and the eggs, one at a time, stirring between each addition. You should end up with a rather thick yellow paste.

Stir in the apples, then spread the mixture over the baked base ring, covering it entirely. Bake for another 35 to 45 minutes, or until the pastry is puffed and golden brown. Let cool.

In a small bowl, combine the powdered sugar, milk and almond extract. Drizzle the glaze over the pastry, then sprinkle with sliced almonds.

* Nutrition information per serving: 543 calories; 284 calories from fat; 32 g fat (15 g saturated; 1 g trans fats); 128 mg cholesterol; 58 g carbohydrate; 9 g protein; 3 g fiber; 274 mg sodium.

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