This week’s recipe is a special one because I get to introduce you to the Pastry Bandit, aka my husband Hans, who comes from a Swedish family in Minnesota and has been enjoying kringles since he was a child. Being that flour makes him sneeze, he wears a bandana whenever baking and inevitably we all gather to see what creations this masked character is mixing, rolling, and shaping. The kringle he grew up eating the most is the one his mom still makes to this day, filled with an almond filling. Here, because we had exactly six granny smith apples in the fridge, we decided to try a fruit filling this year instead. It was a great decision!
What is a Kringle?
Kringles are known for their flakey, buttery pastry and almond or fruit fillings, often glazed and sprinkled with nuts or sugar. This classic Danish dough is incredibly easy to make (only four ingredients) and is a dream to work with, especially after resting in the fridge overnight. In this recipe, we skip the glaze but if you want to add a boost of sweetness, simply whisk together one cup of powdered sugar with two tablespoons of milk and you are ready to drizzle away until your heart’s content.
If you want to get creative with the fruit filling, go for it! You could add blueberries, dried fruits like cherries or currants, or chopped nuts. We love to make the dough and the filling the day before we plan on rolling it out and baking. This is perfect for breakfast, dessert, or a mid-day snack break and is wonderful with tea and coffee.
PrintHomemade Danish Apple Kringle
Learn how to make a delicious and easy homemade Danish Apple Kringle with this simple recipe. This classic Danish pastry is flaky, buttery, and perfect for any occasion.
- Prep Time: 1 hour
- Cook Time: 40 mins
- Total Time: 1 hour 40 minutes
- Yield: 12 servings
- Category: dessert, breakfast
- Method: bake
- Cuisine: danish
Ingredients
for the dough:
- 2 c. all-purpose flour
- pinch of salt
- 1 c. cold butter, diced
- 1 c. sour cream
for the filling:
- 6 medium-sized firm apples, peeled, cored, and diced into 1/2” pieces
- 1/2 c. packed brown sugar
- 1 T. cornstarch
- 2 t. pumpkin spice or cinnamon
- 2 t. vanilla extract
- pinch of salt
for building:
- 1 egg, for egg wash
- 2 T. decorating sugar or sugar in the raw
Instructions
The day before, make the dough: In the bowl of a stand mixer with the paddle attachment, add the flour, salt, butter, and sour cream. Mix this on medium speed until the dough comes together and comes away from the side of the bowl. It will feel just slightly sticky but easily form into a ball. Wrap the dough in plastic wrap and refrigerate for at least overnight.
Making the Apple Filling
To make the filling, add the apples, brown sugar, cornstarch, pumpkin spice, vanilla, and salt to a large saute pan. Let this mixture simmer over medium heat until the apples release their juice and the mixture slightly thickens, resembling apple pie filling, around 30 minutes. Let this cool completely.
Assembling the Kringle
To build and bake the kringle, preheat the oven to 375 F. and line a large baking sheet with a silicone baking mat or parchment paper. On a lightly floured, clean, and dry surface, roll out the dough to a rectangle, roughly 24” wide and 14” high. Carefully transfer this rectangle of dough to your baking sheet.
Make sure to leave a 12-inch wide rectangle of rolled-out dough in the middle, and cut 1-inch wide strips along both sides of the rectangle. Spread the apple filling in the center rectangle of the pastry.
Then, alternating sides, fold each strip of cut dough over the apple filling until all of the apple is covered and all the strips are folded over.
Baking the kringle
In a small bowl, whisk the egg and brush it over the pastry. Sprinkle the top with decorating sugar and bake for around 35-40 minutes, or until the pastry is golden brown.
Transfer to a cutting board and let cool for ten minutes before slicing and serving.
