DANISH KRINGLE RECIPE

DANISH KRINGLE RECIPE

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.

INGREDIENTS

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

INSTRUCTIONS

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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