What You Need / Ingredients
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Why You’ Love My Danish Kringle RecipeWhat is Danish Kringle?What You Need / IngredientsVariation IdeasTips for the Best Danish KringleHow Do You Serve a Kringle?How to Store Danish KringleGet the RecipeMore Pastry Recipes to Try
All purpose flour. You will need this for both the pastry and the filling. Butter. You will use butter in all the steps of this recipe: the pastry, the filling, and the icing. I use salted butter, but you can use unsalted if that’s what you prefer. Eggs. You will need eggs for the filling portion of this Kringle recipe. I use large sized eggs in this recipe, as I do in all my baking recipes. Icing: You will need powdered sugar, milk, vanilla extract, walnuts, and the butter I mentioned above for the icing. The pastry alone isn’t sweet, so it’s up to the icing to add that craveable sweetness!
I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest. Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
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1 cup all purpose flour 1/2 cup cold butter, cubed 2 tablespoons water
Filling:
1 cup water 1/2 cup butter 1 cup all purpose flour 3 large eggs
Icing:
2 tablespoons butter, room temperature 1 1/2 cups powdered sugar 1 teaspoon vanilla extract 1 – 2 tablespoons milk 1/2 cup chopped walnuts
Store airtight in the refrigerator for up to 3 days. Freeze airtight for up to 2 months. Thaw at room temperature.
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