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+ servings
Danish kringle on a cooling rack.

Danish Kringle

Let's get cozy! Wisconsin's official state pastry, the Danish Kringle, is as hygge as it gets. This lovely little almond pastry is perfect for slicing and sharing with friends over a cup of coffee or tea. It may not look like an authentic Kringle, but it tastes just like it, and it's easy to make at home while still wearing your slippers. 
Course Breakfast, Dessert
Cuisine American, Danish
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 8 servings
Calories 479kcal


For the crust layer:

  • 1 cup all-purpose flour
  • 1/2 cup butter cold
  • 2 tablespoons ice water

For the filling layer:

  • 1 cup water
  • 1/2 cup butter (1 stick)
  • 1 cup all-purpose flour
  • 3 large eggs
  • 1/2 teaspoon almond extract

For the icing:

  • 2 cups powdered sugar
  • 3-4 tablespoons milk
  • 1 tablespoon butter softened
  • 1/2 teaspoon almond extract
  • Sprinkles or sliced almonds, for decorating, optional


To make the crust layer:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or a silicone mat.
  • Cut butter into small pieces. In a medium bowl, combine flour and cold butter pieces. Using a knife or pastry cutter, cut into dough until pea-sized crumbs form. Sprinkle with ice water, then stir with a fork until soft dough forms.
  • Divide dough into 2 equal pieces. Shape each piece into a thin 3-inch x 12-inch strip. Using the back of a measuring cup, press on to prepared baking sheet (each strip should be about 1/4-inch thick).

To make the filling layer:

  • In a medium saucepan, combine water and butter; bring to a boil. Remove from heat and immediately stir in flour. Whisk until smooth.
  • Add eggs, one at a time, whisking until smooth after each addition. Stir in almond extract.
  • Divide the filling between the two crusts, spreading or piping to 3/4-inch from the edge of the crust. Bake until golden brown and puffy, 50 to 60 minutes. 
  • Remove from oven and cool completely, at least 1 hour. The filling layer will shrink and fall as the Kringle cools.

To make the icing:

  • In a small bowl, whisk together powdered sugar, 3 tablespoons milk, butter, and almond extract until smooth. If the icing seems too thick, add more milk, 1 teaspoon at a time, until smooth enough to drizzle.
  • Drizzle each Kringle with icing. Top with sprinkles or sliced almonds if desired.



Calories: 479kcal | Carbohydrates: 55g | Protein: 6g | Fat: 27g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 316mg | Potassium: 79mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1188IU | Calcium: 30mg | Iron: 2mg