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Danish Kringle
Danish Kringle
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Prep Time:
45 minutes
Cook Time:
30 minutes
Total Time:
585 minutes
Easy Danish kringle: a stunning braided holiday pastry with nut filling and sweet glaze that will wow!
Ingredients:
  • 2 cups all-purpose flour, plus more as needed
  • 1/4 teaspoon salt
  • 1 cup cold butter, cubed
  • 1 cup sour cream
  • 1 large egg
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1.5 cups chopped English walnuts, divided
  • 1 cup confectioners' sugar
  • 2 tablespoons water, or as needed
Instructions:
  • Prepare all your delicious ingredients.
  • For the pastry: Combine flour and salt in a food processor, then add butter and pulse until pieces are the size of peas.
  • Combine sour cream with other ingredients in the food processor until sticky dough forms. Wrap dough tightly with plastic wrap and chill in the refrigerator for 8 hours or overnight.
  • Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper.
  • Prepare the filling by placing the egg yolk in a medium bowl, and set aside the egg white for the egg wash.
  • Combine cream cheese, brown sugar, and cinnamon and mix with an electric mixer until creamy.
  • Incorporate 1 cup of toasted walnuts until evenly mixed.
  • Separate the chilled dough into two equal parts.
  • Flatten the dough into a 10x12-inch rectangle on a lightly floured surface.
  • Spread half of the filling down the center four inches of each rectangle starting from a short side.
  • Cut the unfilled pastry on both sides of the filling into eight horizontal strips. Fold each strip over the filling, alternating sides from top to bottom. Press to seal ends and tuck under; place braids on the baking sheet.
  • Whisk egg white and 1 tablespoon water until smooth. Brush mixture evenly over each braid. Bake kringles until golden brown, for about 30 to 35 minutes in a preheated oven. Let them cool on the baking sheet for 30 minutes before serving.
  • After the pastries have cooled, prepare the glaze by combining confectioners' sugar and 2 tablespoons of water in a small bowl until it becomes smooth and easily drizzles. Drizzle the glaze over the cooled pastries and sprinkle the remaining 1/4 cup of walnuts on top.

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