Danish Kringle76 Reviews
- Prep: 45 min
- Cook: 30 min
- Ready In: 13 hr 15 min
“This recipe is from my father-in-law's mother who was born and raised in Denmark. It is a wonderful holiday pastry treat that is both beautiful and delicious. Plan your dough at least 1 to 2 days in advance. Making the dough is very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!” - by Colleen Royal
Original recipe yields 3 braids
- In a large bowl, cut 1 cup butter into flour until crumbly, leaving pea-sized chunks. Stir in sour cream, and mix well; dough will be very sticky. Form dough into a ball. Cover tightly, and refrigerate 8 hours, or overnight.
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Prepare the filling by combining 1 cup butter, brown sugar, and 1 cup chopped walnuts.
- Divide dough into three equal parts; return two parts to the refrigerator to keep cold. Quickly form 1/3 of the dough into a rectangle, and flour lightly. On a heavily floured surface, roll out to approximately 12x17 inches. Position lengthwise on the work surface. Along the long edges of the dough rectangle, use a sharp knife to cut 4 inch long angled lines about 1/2 inch apart. Spoon 1/3 of the filling along the length of the rectangle's uncut center. Alternating from one side of the dough to the other, fold each 1/2 inch wide strip towards the center, crisscrossing the filling in a braid-like fashion. Lightly press together the ends of the strips to seal. Sprinkle with 1/3 of the remaining walnuts. Repeat with remaining ingredients to form 3 braided danishes. Arrange danishes on prepared baking sheet.
- Bake for 30 minutes in the preheated oven, or until golden brown. Cool for approximately 30 minutes. While the danishes are cooling, prepare the icing: mix confectioners sugar and water until smooth. Drizzle in fine streams over warm danishes.
Amount Per Serving (18 total)
- 411 cal
- 29.6 g
- 35.2 g
Based on a 2,000 calorie diet
Reviews (76)Rate This Recipe
"I made this for the holidays for gifts and they were super! Everyone wanted the recipe. The only thing I would like to add is to make sure not to cut all the way up to the filling, Otherwise your fil..." See moreling seeps out while cooking, ask me how i know! ! ; )"
"OMG, if you have never tried kringle, you HAVE to make this recipe. My family and my work friends went absolutely crazy for it and are still talking about it to anyone who will listen. The dough is ..." See moresuper simple to make and work with. It is so flaky, but dense and moist, and not too sweet, it's perfect! What I did was to divide the dough in half and put cherry pie filling in one half and half of the brown sugar/butter/nuts recipe in the other. The only change I would make is that the brown sugar/butter/nuts one had WAY too much butter. I used 1 stick (1/2 cup) and it leaked out everywhere and I ended up pouring at least a 1/4 cup of melted butter off of the pan because the kringle was swimming in it. Gross. When I made it again, I just dotted penny sized butter pieces sparsely over the brown sugar/nuts mixture as it lay in the dough and it worked fine, no problems. So definitely cut the butter down. I also made one where I microwaved frozen peach slices until soft, then mashed them with a potato masher with a little sugar and used that as filling. It was wonderful!!! "
"If I had rated this recipe before eating the end result, I would have given it only 3 or 4 stars. Try as I may, there was no way I was going to get 3 kringles out of the amount of dough the recipe mak..." See morees. I ended up with 2 and then the cuts were a little too long or something because a lot of the filling seeped out during baking. However, I transferred them immediatly upon removal from the oven to a clean surface so they wouldn't get stuck to the pan. The end result tastes absolutely awesome and in the end, was worth the trouble I had. I will make these again, doubling the amount of dough and making sure that my cuts aren't too long so the filling doesn't leak out. Thanks for sharing the recipe."
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