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Danish Kringle Recipe

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!

Prep Time
15 mins
Cook Time
15 mins
Dough Chilling Time
4 hrs
Total Time
4 hrs 40 mins
Servings: 16 servings
Calories: 111 kcal
Course: Dessert , Breakfast
Cuisine: European

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

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  1. In a mixing bowl, add in the flour.
  2. Next, cut in the cold butter.
  3. Then, add in the sour cream and knead until a ball of dough forms.
  4. Wrap the dough in plastic wrap and refrigerate for 4 hours, up to overnight.
  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.
  6. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a rimmed baking sheet with parchment paper.
  7. Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long, thin rectangle.
  8. Spread the filling evenly over the middle of the rolled-out dough.
  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.
  10. 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.
  11. Transfer the Kringle to your prepared baking sheet, seam side up, and egg wash the outside of the Kringle.
  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.
  13. While the Kringle is cooling, prepare the icing. In a small bowl, mix together the powdered sugar, vanilla extract, and milk.
  14. Once the Kringle has cooled completely, pour the icing over the top of the Kringle, garnish with additional nuts, then serve and enjoy!

Notes

  • 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.

Nutrition Information

Serving 1serving Calories 111kcal (6%) Carbohydrates 18g (6%) Protein 2g (4%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 2g Trans Fat 0.001g Cholesterol 16mg (5%) Sodium 19mg (1%) Potassium 65mg (2%) Fiber 1g (4%) Sugar 7g (14%) Vitamin A 81IU (2%) Vitamin C 0.1mg (0%) Calcium 32mg (3%) Iron 1mg (6%)

Nutrition Facts

Serving: 16servings

Amount Per Serving

Calories 111

% Daily Value*

Serving 1serving
Calories 111kcal 6%
Carbohydrates 18g 6%
Protein 2g 4%
Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 2g 10%
Trans Fat 0.001g 0%
Cholesterol 16mg 5%
Sodium 19mg 1%
Potassium 65mg 1%
Fiber 1g 4%
Sugar 7g 14%
Vitamin A 81IU 2%
Vitamin C 0.1mg 0%
Calcium 32mg 3%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.