Kringle
A Danish pretzel shaped pastry of laminated yeast dough filled with almond butter cream and raisins, baked for 35 minutes.
Photograph credit: Kringle 2 (image of kringle on Wikidata Q2098139) by RhinoMind · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
The first sign it is right is the sight of the layers: thin, flaky and golden, rising in sheets round a sticky almond filling. Kringle is the Danish pastry shaped like a pretzel, and it is the symbol of Danish bakers, whose guild still uses a pretzel on its sign. This is a simplified version of the laminated dough.
Make a yeast dough with flour, milk, egg and sugar, roll it out into a rectangle and put cold, flat butter on two thirds of it. Fold it in thirds, turn it, and chill for 30 minutes. Repeat the rolling and folding twice more, chilling in between, so that the butter stays cold and in layers. If it melts, the pastry goes greasy, so work quickly and use flour sparingly.
For the remonce, beat butter with sugar, ground almonds and marzipan to a paste. Roll the dough out, spread it with remonce, scatter with raisins, roll up and shape into a pretzel. Let it rise for 30 minutes, brush with egg and bake at 200°C / 390°F for 35 minutes. Drizzle with icing and scatter with flaked almonds once it is cool.
Questions About Kringle
How long does Kringle take to make?
45 minutes of preparation and 35 minutes of cooking, plus 1 hour 30 minutes of Chilling and rising, so allow 2 hours 50 minutes from start to finish. The recipe serves 10.
The Method for Kringle
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Mix the flour, yeast, 40 g sugar, salt, milk and egg and knead for 5 minutes. Chill for 30 minutes.
-
Roll out to a rectangle, put the flat cold butter on two thirds, fold in thirds and chill for 30 minutes. Roll and fold twice more, chilling between.
-
Beat the softened butter with 100 g sugar, the almonds and marzipan to a paste.
-
Roll the dough out to 30 x 60 cm, spread with the filling, scatter with the raisins, roll up and shape into a pretzel on a lined tray. Leave for 30 minutes.
-
Heat the oven to 200°C / 390°F. Brush with the egg and bake for 35 minutes. Cool, drizzle with the icing sugar mixed with the water and scatter with the flaked almonds.
Related guide: Prep, cook and total time.
Something wrong or unclear in this recipe? Report a problem with this recipe.
Tips That Matter
- Keep the butter cold between folds.
- Work quickly with little flour.
- Ice it only when cool.
Pairs Well With
Coffee · Tea · Hot chocolate
Keeping and Reheating
Best the day it is made. Keeps for 2 days in a tin.
The Numbers per Serving
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
Cooked this? Keep a note for next time
Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
You Might Also Like
More Danish cooking and baking ideas from Weekly Delight.
Danish Pastries
Laminated yeast dough folded around cold butter three times, shaped into spandauer and cooked until the layers…
Danish Butter Cookies
Small buttery Danish biscuits piped into rings and swirls and baked for 12 minutes until pale gold, the blue tin…
Bear Claws
Puff pastry pockets filled with almond cream, slit into claws, baked for 25 minutes and glazed with icing and flaked…
Almond Cookies
Crisp, sandy Chinese almond cookies made with butter and almond extract, each topped with a whole almond and baked…
Quetschentaart
A Luxembourg plum tart of halved damsons packed in a yeast or shortcrust case with cinnamon sugar, baked for 40…
Persian Love Cake
A moist almond cake scented with cardamom, orange, saffron and rose water, glazed and scattered with pistachios and…