Danish Kringle

This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

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)!

Danish Kringle On a white plate

If you have not tried a Danish Kringle before you are missing out! This recipe will definitely satisfy any sweet tooth! The inside of the Kringle is packed with traditional remonce and an assortment of pecans, walnuts, and almonds for 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!

What is remonce?

You may keep seeing the word remonce being used, but what is it exactly? Remonce is a traditional “paste” used in Danish pastries that is the combination of granulated sugar and butter. These two ingredients are combined together and baked along with the pastry.

How to make a Danish Kringle

Assemble your ingredients. For exact amounts see the recipe card below.

Ingredients for Danish Kringle

In a mixing bowl add in the flour.

Next, cut in the cold butter.

Flour and butter in a glass bowl

Then, add in the sour cream and knead until a ball of dough forms.

Ball of dough in a glass bowl

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.

Filling for Danish Kringle

Next, preheat your oven to 375 degrees Fahrenheit 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.

Assembling a Danish Kringle

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.

Assembling a Danish Kringle

Then, pinch the seam of the dough to ensure it has 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.

Egg wash on a Danish Kringle

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.

Danish Kringle after baking

While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.

Glaze in a white bowl

Once the Kringle has cooled completely, pour the icing over the top of the Kringle.

Danish Kringle topped with glaze

Finally, garnish with additional nuts then serve and enjoy!

Danish Kringle on a white plate

FAQs

What time of year should you make a Danish Kringle?

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 any family gathering or event.

What time of day do you serve a Danish Kringle?

Is this a breakfast pastry, or a dessert? Yes! This Danish Kringle can be served all day from breakfast with a warm cup of coffee to an after dinner dessert or even a late-night snack.

A slice of Danish Kringles on a white plate

Storage Information

You can store this recipe in an airtight container on your counter for 3-5 days or in your refrigerator for up to 1 week!

More yummy desserts to try:

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A slice of Danish Kringle served on a plate, topped with icing.

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!
4.9 from 7 votes
Pin Rate
Course: Breakfast, Desserts
Cuisine: European
Diet: Vegetarian
Prep Time: 15 minutes
Cook Time: 25 minutes
Dough Chilling Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 16 servings
Calories: 111kcal
Author: Linda
Print 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 egg - for egg wash

For The Icing

  • 1/2 cup confectioners sugar
  • 1/2 tsp vanilla extract
  • 1 Tbsp milk
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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

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

Serving: 1serving | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

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Comments:

  1. 5 stars
    I am impressed; you used the Danish word for the filling and the recipe made a delicious kringle. Manga tak/Thank you.

  2. 5 stars
    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.