Treat yourself to the quintessential Danish delight – our Danish Kringle! Packed with savory remonce, nuts, and draped in a silken glaze, it’s a pastry that promises a taste of Copenhagen’s charm!
Homemade pastries always taste better than store-bought because you take the time to make them with your own hands. Other recipes that include homemade pastries are my Apple Strudel, Easy Bourbon Pecan Tart, and Umm Ali (Egyptian Sweet Pastry Dessert)
If you haven’t tried a slice of Danish Kringle before, you are missing out! This recipe will definitely satisfy any sweet tooth! Traditional remonce and an assortment of pecans, walnuts, and almonds pack the inside of the Kringle, creating a nutty and textured filling. Of course, if that wasn’t enough, it is topped with a smooth and silky glaze to create a delicious Danish pastry!
Table of Contents
History of Danish Kringle
Over time, bakers adjusted to the classic oval ring we know today. Making it official, Kringle became the “Official Wisconsin Pastry” in 2013, but it has been around much longer than that. Danish immigrants originally brought Kringle to Racine in the late 1800s. These unique sweet bakery treats quickly became popular in southeastern Wisconsin.
What is Remonce?
You may keep seeing the word “remonce” being used, but what exactly is it? Remonce is a traditional paste used in Danish pastries that combines granulated sugar and butter. These two ingredients are combined and baked along with the pastry.
Reasons to Love This Danish Recipe
- I love the blend of buttery pastry, sweet remonce, and nuts offers a delightful burst of rich, layered flavors.
- Often associated with celebrations and holidays, it adds a special touch to festive occasions.
- Danish Kringles is versatile and can come in various flavors.
Recipe Ingredients
- Butter: It provides a rich, creamy taste and creates a flaky texture that gives a luxurious mouthfeel.
- Nuts: They offer a crunchy texture and nutty flavor.
- Confectioners Sugar (Icing): It gives a sweet, smooth finish. The icing’s sugary glaze perfectly complements the pastry’s richness.
See the recipe card for full information on ingredients and quantities.
Variations
Consider adding cream cheese or cinnamon to your filling options. Cream cheese adds a creamy, tangy dimension that pairs wonderfully with the buttery layers of the pastry. Meanwhile, cinnamon introduces a warm, spicy note.
How to Make a Danish Kringle
Step #1: In a mixing bowl, add in the flour.
Step #2: Next, cut in the cold butter.
Step #3: Then, add in the sour cream and knead until a ball of dough forms.
Step #4: Wrap the dough in plastic wrap and refrigerate for 4 hours, up to overnight.
Step #5: While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.
Step #6: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a rimmed baking sheet with parchment paper.
Step #7: Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long, thin rectangle.
Step #8: Spread the filling mixture evenly over the middle of the rolled-out dough.
Step #9: Fold over one of the long sides over the top of the filling. Then, using an egg wash, brush the other side and ends of the dough before folding them over.
Step #10: Then, pinch the seam of the dough to ensure the seal is tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.
Step #11: Transfer the Kringle to your prepared baking sheet, seam side up, and egg wash the outside of the Kringle.
Step #12: Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle; if this is the case, you can sop it up with a paper towel once it has been removed from the oven and cooled.
Step #13: While the Kringle is cooling, prepare the icing. In a small bowl, stir together the powdered sugar, vanilla extract, and milk.
Step #14: Once the Kringle has cooled completely, pour the icing over the top of the Kringle, garnish with additional nuts, then serve and enjoy!
Expert Tip
When applying the filling, aim for an even layer across the dough to ensure every bite contains the perfect balance of flavors and textures. Avoid overloading the center, which could lead to uneven baking and difficulty in sealing the pastry.
Frequently Asked Questions
The truth is, there is no wrong time of the year for this delectable pastry. In traditional Danish fashion, you would see this on a table for any holiday, from Christmas to birthdays, or at any family gathering or event.
Is this a breakfast pastry or a dessert? Yes! You can serve this Danish Kringle all day, from breakfast with a warm cup of coffee to an after-dinner dessert, or even as a late-night snack.
Storage Info
Store your Kringle at room temperature, wrapped tightly in plastic wrap or aluminum foil, to keep it fresh; it should stay good for 3 to 5 days. You can freeze the Kringle for up to 2 months; wrap it securely to prevent freezer burn.
To reheat, let it thaw for 6 hours at room temperature or 12 hours in a refrigerator if frozen. Then, warm in a 300°F (about 150°C) oven or microwave for about 10 minutes or until heated through.
Danish Kringle Recipe
Ingredients
For The Dough
- 1 cup all purpose flour
- 1/2 cup sour cream
- 1/2 cup butter - cold, cut into pea sized chunks
For The Filling
- 1/4 cup pecans - finely chopped
- 1/4 cup almond slivers - finely chopped
- 1/4 cup walnuts - finely chopped
- 1/2 cup granulated sugar
- 1/4 cup butter - room temperature
To Assemble
- 1 large egg - for egg wash
For The Icing
- 1/2 cup confectioners sugar
- 1/2 tsp vanilla extract
- 1 Tbsp milk
Instructions
- In a mixing bowl, add in the flour.
- Next, cut in the cold butter.
- Then, add in the sour cream and knead until a ball of dough forms.
- Wrap the dough in plastic wrap and refrigerate for 4 hours, up to overnight.
- While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a rimmed baking sheet with parchment paper.
- Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long, thin rectangle.
- Spread the filling evenly over the middle of the rolled-out dough.
- Fold over one of the long sides over the top of the filling. Then, using an egg wash, brush the other side and ends of the dough before folding them over.
- Then, pinch the seam of the dough to ensure it is tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.
- Transfer the Kringle to your prepared baking sheet, seam side up, and egg wash the outside of the Kringle.
- Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle; if this is the case, you can sop it up with a paper towel once it has been removed from the oven and cooled.
- While the Kringle is cooling, prepare the icing. In a small bowl, mix together the powdered sugar, vanilla extract, and milk.
- Once the Kringle has cooled completely, pour the icing over the top of the Kringle, garnish with additional nuts, then serve and enjoy!
VIDEO
NOTES
Nutrition
When baking the butter leaked out everywhere in the pan. What did I do wrong?
Hi Wendy,
Butter leaking during baking is common with Danish Kringle, so you didn’t necessarily do anything “wrong.”
But there are a few reasons why it might have happened more than expected:
If the long edge or ends of the dough weren’t pinched tightly, the filling and butter will escape as it melts.
If the dough warmed up while rolling/filling, the butter inside softens before baking, causing leakage.
Don’t worry if some butter leaks out—it happens even in bakeries. You can line the pan with parchment and even put an extra sheet pan underneath to catch drips. The pastry should still be flaky and delicious.
OMG, if you’ve never tried Kringle, you HAVE to make this recipe. My family and my work friends went absolutely crazy for it. The dough is super simple to make and work with. It’s so flaky, but dense and moist, and not too sweet. Perfect!
I am impressed; you used the Danish word for the filling and the recipe made a delicious kringle. Manga tak/Thank you.
Absolutely amazing recipe. Made this for the first time over the holidays and everything about the recipe was clear to follow. The assembly was easy. I did up the butter and nuts a little bit. The whole kringle was delicious – the dough was flaky and light, the filling was sweet but not overly sweet, and it baked perfectly. I also followed the same recipe to make a fruit kringle for my husband, but that had some oozing issues. This lasted two weeks on the counter covered. I did make the icing with water instead of milk to keep it counter-stable. Will 100% make this again over buying our annual kringle.
Steph, thanks for sharing your changes and the 5 star review!