Best 12 Danish Kringle Recipes

DANISH KRINGLE

Steps:

• 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.

FLAKY DANISH KRINGLE

Steps:

• In a small bowl, cream 6 tablespoons butter and 2 tablespoons flour. Spread into an 8x4-in. rectangle on a piece on waxed paper. Cover with waxed paper; refrigerate. , In a large bowl, dissolve yeast in warm water. Add the cream, sugar, salt and egg; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Do not let rise. Roll into an 8-in. square. Remove top sheet of waxed paper from butter mixture; invert onto center of dough. Peel off waxed paper. Fold plain dough over butter layer. Fold widthwise into thirds. Roll out into a 12x6-in. rectangle. Fold into thirds. Repeat rolling and folding twice. Wrap in waxed paper; refrigerate for 30 minutes. , On a lightly floured surface, roll into a 24x5-in. rectangle. In a small bowl, beat almond paste and remaining butter; beat until smooth. Spread lengthwise down the center of dough. Fold dough over filling to cover; pinch to seal. Place on a greased baking sheet. Shape into a pretzel. Flatten lightly with a rolling pin. Cover and let rise in a warm place until doubled, about 1 hour. Preheat oven to 350°., Brush egg white over dough. Sprinkle with cookie crumbs and almonds. Bake until golden brown, 20-25 minutes. Carefully remove from pan to a wire rack to cool.

DANISH KRINGLE

Steps:

• In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles fine crumbs. Dissolve yeast in warm water; stir into flour mixture with warm milk and egg. Beat until smooth (dough will be very soft). Cover and refrigerate at least 2 hours but not more than 24 hours. , Punch dough down. Divide dough in half; refrigerate one half. On a well-floured surface, roll remaining half into a 15x6-in. rectangle. , Combine filling ingredients. Spread half of the filling down center of rectangle in a 2-in. strip. Fold sides of dough over filling; overlapping 1-1/2-in.; pinch edges to seal. Shape into an oval; pinch ends together. Place seam side down on a greased 15x10x1-in. baking pan. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes. , Preheat oven to 375°. Bake until golden brown, 20-25 minutes. Cool for 15 minutes. Combine confectioners' sugar, water and vanilla; spread over the kringles. Sprinkle with nuts.

DANISH ALMOND KRINGLE

Steps:

• In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.
• In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.
• Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.
• To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.
• Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.
• Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.
• Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

EASY DANISH KRINGLE

Steps:

• Heat oven to 375°F
• Remove pie crust from pouch and place flat on ungreased dark baking sheet.
• In a medium mixing bowl, combine pecans, brown sugar and butter. Spread over half of pie crust to within 3/4" of the edge. Brush rim with water and fold pie crust over filling. Move kringle to center of baking sheet. Seal with fork and prick the top.
• Bake 17 to 22 minutes or until golden brown.
• Meanwhile, in small bowl, mix powdered sugar, vanilla and enough milk until smooth. Drizzle over warm kringle and sprinkle with some pecans.
• Cool completely and cut into wedges.

KRINGLE (DANISH PUFF)

Steps:

• Cut oleo into flour, add water to make crust.
• Divide into 2 (9x4) pieces on a large cookie sheet.
• Bring water and oleo to a boil, remove from heat, add flavoring.
• Add flour and mix quickly.
• Add eggs, one at a time, beat well after each addition.
• Divide and spread over crust.
• Bake at 350 degrees for 60 minutes.
• Drizzle with glaze.
• Sprinkle with chopped walnuts, if desired.
• Cool completely.

DANISH KRINGLE

Steps:

• For the pastry:.
• Blend the butter and 1/4 cup of the flour together and set aside.
• Dissolve yeast in the lukewarm water; add 1 Tbsp sugar, and let stand for 5 minutes.
• Beat together the egg (reserve 1 Tbsp for topping), cold milk, 2 tbsp sugar, salt, and the yeast mixture.
• Blend in remaining flour to form a stiff dough.
• Chill in refrigerator for about 45 minutes,
• When 45 minutes have passed, on a lightly floured surface, roll out to a 12-inch square.
• Roll the flour/butter mixture between sheets of waxed paper to a 10x4-inch rectangle, remove wax paper, and place the mixture in the center of the dough.
• Fold each side of the dough over the flour/butter mixture; turn slightly and roll out again to a 12-inch square.
• Repeat the folding and rolling process two more times.
• Wrap the dough in waxed paper and chill for 30-60 minutes.
• For the filling:.
• Blend all ingredients together, using enough cream to form a spreadable consistency - not too firm that it crumbles when spread, but not to soupy either.
• Assembly:.
• Preheat your oven to 375 degrees.
• Roll out chilled dough to a 24x12-inch rectangle, then cut lengthwise into two 24x6-inch strips.
• Spread each strip with filling, leaving at least 1/4 inch on all sides.
• Roll as a jelly roll, starting with the 24-inch edge.
• Moisten edges, seal, and stretch to about 30 inches.
• Place on a greased baking sheet.
• Shape into an oval or pretzel shape.
• Flatten to about 1/2-inch thickness.
• Brush with the reserved egg.
• Cover with a moist cloth, and let rise in a warm place for 30 minutes.
• Bake for 25-30 minutes or until golden brown and delicious.

DANISH KRINGLE

Steps:

• Pastry: Cut butter into flour, sugar and salt in large bowl until mixture resembles fine crumbs. Dissolve yeast in warm water. Stir yeast mixture, egg and milk into flour mixture; beat until smooth (dough will be very soft.) Cover and refrigerate at least 2 but no longer than 24 hours. Prepare filling. Divide dough into halves; return half to refrigerator. Roll other half into rectangle, 15 x 6 inches, on floured cloth-covered board with floured stockinet-covered rolling pin. Spread half the filling lengthwise down center of rectangle in 3-inch strip. Fold sides of dough over filling with 1 1/2 inch overlap; pinch edges to seal. Carefully arrange kringle on greased cookie sheet in oval or horseshoe shape; pinch ends together for the latter. Repeat with remaining dough. Cover; let rise in warm place 30 minutes. Heat over to 375. Bake until golden brown, 20 to 25 minutes. Spread with Glaze; sprinkle with nuts. Almond Filling: Mix 1 can (8 oz) almond paste (1 cup), 1/2 c. packed brown sugar and 1/2 c. butter, softened, until smooth. Glaze: Mix 1 c. powdered sugar, 1 T. water and 1/2 t. vanilla until smooth. Stir in additional water if necessary, 1/2 t. at a time.

DANISH KRINGLE

Steps:

• Cut butter into flour.
• Mix in sour cream and form into a ball. Cover and chill overnight.
• Cut dough into 4 equal parts. Roll each part on a floured pastry cloth into a 6x12 inch rectangle.
• Put filling in a 2x12 line down the center of the rectangle. Fold outside thirds of the dough over the filling like you are folding a brochure.
• Seal ends and sprinkle with sugar.
• Bake on a dark cookie sheet at 375 for 30 minutes or until golden brown. You can bake at a higher temperature for a shorter time if you prefer.

DANISH KRINGLE COOKIES

Steps:

• 1. Combine flour, butter and baking powder.
• 2. Add the cream and lemon extract and mix well.
• 3. Divide dough in half. Roll out each into rectangle to about a 1/4 inch thickness on floured surface.
• 4. Cut dough into strips. (try a fluted cutter). Form each strip in a fiqure 8 shape. Sprinkle with sugar.
• 5. Lift onto cookie sheet. Bake at 375 degrees for 8-10 minutes or until lightly browned. WATCH carefully, they burn easily.

DANISH CHOCOLATE KRINGLE ....NO YEAST PUFF

Steps:

• 1. Base: Bring one cup of water and butter to a roiling boil. Remove from heat,add1 cup of flour and mix till dough forms a ball. Beat in 4 eggs, one at a time.. Spoon onto a pizza pan into a circle, like a doughnut, rounding away from the edges. Bake at 400 F for 40 to 50 minutes. OPen door of oven and allow to cool slowly Split horizontally across then fill with filling.
• 2. Filling: Combine both packages of instant puddings, and 2-1/2 cups of milk. Mix for two minutes and then beat in Cool Whip and 1 teaspoon vanilla. CHILL. Then after chilled, fill the kringle that has been cut horizontally across with the pudding.
• 3. Frosting: Melt the chocolate and then mix with butter,milk, powdered sugar, and vanilla. Place the top 1/2 on the bottom 1/2 of kringle..Then drizzle chocolate topping over the filled ring.

DANISH KRINGLE

Steps:

• 1. Preheat oven to 375F. Cut 3/4 cup butter into 1/4 cup flour. Chill while preparing dough.
• 2. Soften yeast in warm water in mixing bowl.
• 3. Beat egg and reserve 1 tablespoon for topping.
• 4. Add egg, 3 tablespoons sugar, 3/4 cup cold milk and salt to yeast mixture.
• 5. Blend in 2 3/4 to 3 cups flour to form a stiff dough. Roll out on well-floured surface to a 12-inch square.
• 6. Roll out chilled butter-flour mixture between 2 sheets of waxed paper to a 10 x 4-inch rectangle. Remove top sheet of waxed paper; invert butter-flour mixture onto half of dough.
• 7. Remove remaining sheet of waxed paper. Fold other half of dough over mixture and roll out to a 12-inch square. Repeat rolling and folding 3 times. Wrap in waxed paper. Chill 30 minutes.
• 8. Cover raisins with boiling water. Let stand 5 minutes; drain well.
• 9. Cream 1/4 -cup butter with cardamom and confectioners' sugar. Blend in 1 tablespoon milk until cardamom mixture is of spreading consistency.
• 10. Roll out dough to a 24 x 12-inch rectangle. Cut lengthwise into two 24 x 6-inch strips. Spread each with cardamom mixture. Sprinkle with raisins. Roll up each strip, starting with 24-inch side. Moisten edges and seal well.
• 11. Stretch each roll to 30 inches. Place on greased cookie sheets and form into pretzel shapes; seal any breaks. Flatten to 1/2-inch thickness. Brush with reserved egg.
• 12. Combine 1/4 cup sugar and almonds; sprinkle over rolls. Cover; let stand at room temperature for 30 minutes.
• 13. Bake at 375º for 25 to 30 minutes, until golden brown.
• 14. Danish Pastry: Prepare dough as directed in recipe. Do not make filling. Cut the 24 x 12-inch rectangle into 4-inch squares. Place 1 teaspoon jam, almond paste or Sweetened applesauce in center of each. Fold opposite corners to center. Moisten edges; press to seal. Top with egg and sugar-almond mixture and let stand as directed for Kringle. Bake at 425º for 12 to 15 minutes.