Flaky Danish Kringla Delight
Indulge in the delightful layers of Flaky Danish Kringla, a rich pastry that beautifully combines a light and airy texture with a buttery richness that melts in your mouth. This recipe is a cherished family secret, passed down through generations, perfect for any season. Its elegant flavor of almond extract makes it an ideal dessert to enjoy during summer gatherings or winter celebrations. Whether paired with coffee in the afternoon or served at a festive gathering, this sweet treat is sure to impress everyone at the table. Treat yourself to this dual-layer pastry that is both comforting and sophisticated, and enjoy the warmth of home with every bite.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Butter (for dough)
1/2 cup (softened)
Flour (for dough)
1 cup (all-purpose)
Water (for dough)
2 tablespoons (cold)
Butter (for topping)
1/2 cup (unsalted)
Water (for topping)
1 cup (boiling)
Flour (for topping)
1 cup (all-purpose)
Eggs
3 (large, at room temperature)
Almond extract
1 teaspoon (pure)
Powdered sugar (for icing)
1 cup (sifted)
Milk (for icing)
1 tablespoon (whole)
Vanilla extract or Almond extract (for icing)
1/2 teaspoon (pure)
Instructions
1
Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1/2 cup of butter with 1 cup of flour. Use a pastry cutter or your fingers to incorporate the butter into the flour until the mixture resembles coarse crumbs.
2
Gradually sprinkle in 2 tablespoons of cold water, mixing until the dough comes together. Shape this dough into two logs measuring approximately 3 inches by 12 inches, and place them onto an ungreased baking sheet.
3
For the topping, bring 1/2 cup of butter and 1 cup of water to a rolling boil in a saucepan over medium heat. Once boiling, remove it from heat, then stir in 1 cup of flour and 1 teaspoon of almond extract until well combined.
4
Return the mixture to low heat, stirring vigorously for about 1 minute, or until it forms a ball of dough. This step is crucial for generating the right dough consistency. Remove from heat and quickly beat in 3 eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
5
Divide the topping mixture in half. Spread it evenly over the prepared crusts on the baking sheet. Bake in the preheated oven for 1 hour, or until the pastries are golden brown and crispy to touch.
6
While the kringla bakes, prepare the icing by sifting 1 cup of powdered sugar in a bowl. Gradually stir in 1 tablespoon of milk and 1/2 teaspoon of vanilla extract (or another 1/2 teaspoon of almond extract) until the mixture is smooth and creamy.
7
Once the baked kringla has cooled, generously drizzle the icing over the top. Allow the icing to set before cutting the pastries into strips. Serve and enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Flaky Danish Kringla Delight?
It is a rich, dual-layer Danish pastry known for its light, airy texture and buttery richness, often flavored with almond extract.
What flavor profile does this pastry have?
The pastry features an elegant almond flavor, complemented by a buttery crust and a sweet icing drizzle.
What temperature should the oven be set to?
The oven should be preheated to 350°F (175°C) before baking.
How is the crust for the Kringla made?
The crust is made by incorporating 1/2 cup of butter into 1 cup of flour until it resembles coarse crumbs, then mixing in 2 tablespoons of cold water.
What size should the dough logs be?
The dough should be shaped into two logs measuring approximately 3 inches by 12 inches.
Do I need to grease the baking sheet?
No, the recipe instructions specify placing the dough logs onto an ungreased baking sheet.
How do I prepare the topping?
Boil 1/2 cup butter and 1 cup water, remove from heat, stir in flour and almond extract, then return to low heat to form a dough ball before beating in eggs.
Why is it important to stir the topping mixture for 1 minute on low heat?
This step is crucial for generating the correct dough consistency before adding the eggs.
How many eggs are required for the topping?
The recipe requires 3 large eggs, preferably at room temperature.
What is the best way to incorporate eggs into the topping?
Eggs should be beaten in one at a time, ensuring each egg is fully incorporated before adding the next one.
How long should the Kringla bake?
The pastries should bake for 1 hour until they are golden brown and crispy.
What ingredients are in the icing?
The icing consists of 1 cup of sifted powdered sugar, 1 tablespoon of milk, and 1/2 teaspoon of vanilla or almond extract.
Can I use almond extract in the icing instead of vanilla?
Yes, you can use 1/2 teaspoon of almond extract in the icing to enhance the almond profile of the pastry.
When should I apply the icing?
The icing should be generously drizzled over the top only once the baked Kringla has completely cooled.
How should the final pastry be served?
After the icing has set, the pastries should be cut into strips for serving.
Is the butter for the dough supposed to be softened?
Yes, the ingredients list specifies 1/2 cup of softened butter for the dough.
What type of flour is used in this recipe?
The recipe calls for all-purpose flour for both the dough and the topping.
Is this a traditional recipe?
Yes, it is described as a cherished family secret passed down through generations.
What kind of milk is recommended for the icing?
The recipe suggests using whole milk for the icing.
Can this be served during the holidays?
Absolutely, it is noted as being ideal for both summer gatherings and winter celebrations.
What is the total number of ingredients needed?
There are 11 ingredients total, including different components for the dough, topping, and icing.
Does the recipe require almond extract in the topping?
Yes, 1 teaspoon of pure almond extract is stirred into the topping mixture.
What should the crust mixture look like before adding water?
It should resemble coarse crumbs once the butter is incorporated into the flour.
Should the water for the dough be hot or cold?
The water for the dough must be cold.
How is the topping spread onto the crust?
The topping mixture is divided in half and spread evenly over the two prepared crust logs.
What type of butter is used for the topping?
The ingredients list specifies using unsalted butter for the topping.
Why do I need to sift the powdered sugar?
Sifting ensures that the icing becomes smooth and creamy without lumps.
How do you know the dough for the topping is ready for eggs?
It is ready once it has been stirred on low heat and forms a cohesive ball of dough.
What is the best way to enjoy this treat?
It is excellent when paired with coffee in the afternoon or served at festive gatherings.
How many logs does this recipe make?
This recipe makes two logs, which are then sliced into individual strips.