Danish Kringle

A Danish Kringle is a classic pastry from Denmark. This oval-shaped treat features layers of buttery dough filled with a cream cheese and walnut mixture. After baking, it is finished with a glaze. The outcome is a flaky, delicate, and flavorful pastry, perfect for holiday celebrations, special brunches, or as a dessert.

Serves 16 (2 Danish Kringles cut into 8 pieces each)

Ingredients:

Pastry:

• 2 cups all-purpose flour, plus more as needed

• ¼ teaspoon salt

• 1 cup cold butter, cubed

• 1 cup sour cream

Filling:

• 1 egg

• 8 ounces cream cheese, softened

• ¼ cup brown sugar

• ½ teaspoon ground cinnamon

• 1¼ cups chopped walnuts, toasted, divided

Glaze:

• 1 cup powdered sugar

• 2 Tablespoons water, or as needed

  
  

Directions:

1. To prepare the pastry: Combine flour, salt, and butter in a food processor and pulse until the mixture resembles pea-sized pieces. Add sour cream and pulse until a sticky dough forms. Wrap the dough tightly in plastic wrap and refrigerate for 8 hours or overnight.

2. Preheat the oven to 375°F. Line a large baking sheet with parchment paper or a silicone baking mat.

3. To prepare the filling: Place the egg yolk in a medium bowl and set the egg white aside for the egg wash. Add cream cheese, brown sugar, and cinnamon, then beat with an electric mixer until smooth.

4. Divide the chilled dough into two equal sections. Roll each section into a 10x12-inch rectangle on a lightly floured surface. Distribute half of the filling along the central four inches of each rectangle and sprinkle the walnuts over the filling.

5. Cut the pastry on both sides of the filling into eight horizontal strips. Begin at the top and fold each strip over the filling, alternating sides as you move downward. Place the braids on the prepared baking sheet.

6. Whisk the egg white with 1 tablespoon of water until smooth, then evenly brush it over each braid. Bake the kringles in the preheated oven until they are golden brown, about 30 to 35 minutes. Allow them to cool on the baking sheet for 30 minutes.

7. While the pastries are cooling, make the glaze by mixing powdered sugar with 2 tablespoons of water in a small bowl until you achieve a smooth, thin consistency. Drizzle the glaze over the cooled pastries using a spoon. Slice each pastry into 8 pieces and enjoy!