Danish Kringle Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A flaky, buttery pastry filled with a sweet almond filling and glazed with lemon icing, inspired by Wisconsin's official state pastry. This impressive Danish pastry requires time and patience but yields an elegant breakfast or dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup (141g) all-purpose flour
- 1 cup (141g) bread flour
- 3 Tablespoons (40g) granulated sugar
- 2 1/4 teaspoons instant yeast
- 1/2 teaspoon table salt
- 1 cup (227g) cold salted butter (cut into 1/2-inch cubes)
- 1 cup cold sour cream
- 1 large egg white (beaten)
- 3/4 cup (170g) almond paste
- 4 Tablespoons salted butter, (softened)
- 1/4 cup (30g) powdered sugar
- 1 large egg white
- Pinch of salt
- 1/4 teaspoon fresh-squeezed lemon juice
- 1 cup (120g) powdered sugar
- 1/2 teaspoon pure vanilla extract
- 4 teaspoons water
At a glance
PER SERVING · TIME 385M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h
- Cook
- 25m
- Sodium
- 276mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 60M
- SODIUM
- 276MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.