Meet Wisconsin's official state pastry! This Danish Kringle Recipe tastes EXACTLY like the real thing, but it has been adapted so you can make it at home.


For the crust:

  • 1 cup flour
  • 1/2 cup butter cut into small pieces and chilled (1 stick)
  • 2 tablespoons ice water

For the filling:

  • 1 cup water
  • 1/2 cup butter (1 stick)
  • 1 cup flour
  • 3 large eggs
  • 1/2 teaspoon almond extract

For the icing:

  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • 1 tablespoon butter softened
  • 1/2 teaspoon almond extract
  • Sprinkles or sliced almonds for decorating, optional


To make the crust:

  1. Preheat oven to 350 degrees. In a small bowl, combine flour and chilled butter pieces. Using a knife or pastry cutter, cut into dough until pea-sized crumbs form. Sprinkle with ice water, stirring with a fork until soft dough forms.

  2. Divide dough into 2 equal pieces. Shape each piece into a 3-inch x 12-inch strip and press on to ungreased baking sheet. Set aside.

To make the filling:

  1. In a medium saucepan, combine water and butter; bring to a boil. Remove from heat and immediately stir in flour. Whisk until smooth.

  2. Add eggs, one at a time, whisking until smooth after each addition. Stir in almond extract.

  3. Divide the filling between the two crusts, spreading to 3/4-inch from the edge of the crust. Bake until golden brown and puffy, 50 to 60 minutes. 

  4. Remove from oven and cool completely, at least 1 hour. The topping will shrink and fall as the Kringle cools.

To make the icing:

  1. In a small bowl, whisk together powdered sugar, milk, butter, and almond extract smooth. If the frosting seems to thick, add more milk, 1 teaspoon at a time, until smooth enough to drizzle.

  2. Drizzle each Kringle with icing. Top with sprinkles or sliced almonds if desired.

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