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My review
Danish Kringle
Colleen Royal
"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 to make your dough at least 1 to 2 days in advance--but it's very simple. It takes just a few minutes to prepare and refrigerate. Creating the kringle takes more time, but it is worth it!"
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Ingredients
13 h 15 m servings 411 calsOriginal recipe yields 18 servings (3 braids)
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Directions
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- 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.
Nutrition Facts
Per Serving: 411 calories; 29.6 g fat; 35.2 g carbohydrates; 3.6 g protein; 60 mg cholesterol; 157 mg sodium. Full nutrition
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Reviews
Read all reviews 105127 Ratings
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Most helpful positive review
9/28/2007
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 dou...
Most helpful critical review
12/30/2011
did not turn out right. to much butter will make with less and follow others suggestions.
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9/28/2007
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 dou...
1/25/2002
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 yo...
12/26/2003
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 reci...
12/14/2008
This recipe gets 5 stars for tasting good and 5 stars for fun making it. One tip is to use a pizza cutter to make the cuts. It keeps the dough from tearing. Another good tip is to pay attention ...
12/11/2001
This is a great recipe! I was so happy to find it as it reminds me of my childhood. The dough works up very nice as long as you keep it cold. I doubled the recipe and it worked fine. I also us...
9/11/2002
I'm a star with my family for finding this recipe! At every Schmidt (my maiden name) family reunion I go to, there's always someone saying how they wish they could make kringle, it's their favor...
9/22/2006
I was afraid that the dough wasn't going to work but it turned out really buttery and flaky. I filled my Kringle with strawberries and sprinkled with raw sugar and egg white before baking. My e...
4/9/2007
I made this for Easter dessert and it came out great and none was left for me to take home! All I did was make the dough as directed, divided it in 2, filled each with a 1/2 can cherry pie fill...
10/31/2002
A little work but worth the effort! I used pie filling und it turned out great; my family loved it.