Danish Kringle Recipe

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Danish Kringle

Maureen Maguire

By
@Maureen219

This was my dad's favorite coffe cake, and it became our family tradition to serve this on Christmas morning. To this day whenever I make this cake it's like celebrating Christmas with my dad all over again! My dad died in 1976 when I was just a teen, so this is a sweet memory for me.

The "cake part" of this cake is similar to a cream puff, so it's quite airy and light. I've even omitted the crust and used this recipe as an eclaire cake, putting French vanilla pudding on the bottom cake, stacking the 2nd cake on top of that, and using a chocolate glaze over all.


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Comments:

Serves:

6-8

Prep:

30 Min

Cook:

1 Hr

Method:

Bake

Ingredients

1/2 c
butter, cold
1 c
all purpose flour
2 Tbsp
water, ice cold
1/2 c
butter
1 c
water
1 tsp
almond extract
1 c
all purpose flour
3
eggs
powdered sugar glaze
chopped nuts

Directions Step-By-Step

1
Heat oven to 350*. Cut 1/2 C. cold butter into 1 C. flour until size of small peas. Sprinkle 2 T. ice water over flour mixture; mix. Gather pastry into a ball; divide into halves. Pat each half into rectangle, 12"x3" on ungreased cookie sheet. Set aside.
2
Heat 1/2 C. butter & 1 C. water to rolling boil; remove from heat. Quickly stir in almond extract & 1 C. flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Add eggs; beat until smooth & glossy. Spread half of the topping over each rectangle. Bake until topping is crisp & brown, about 1 hour. Turn off oven and let cakes rest in hot oven for another 5 minutes. Remove from oven & cool. (Topping will shrink & fall, forming the custardy top.) Spread with Powdered Sugar Glaze; sprinkle with nuts.
3
POWDERED SUGAR GLAZE
1 1/2 C. powdered sugar
2 T. butter, softened
1 1/2 t. almond extract
1-2 T. milk
Stir in milk a teaspoon at a time until glaze is desired consistency. Spoon over cooled cakes and sprinkle with nuts. I like to use almonds, but any nut will do.

About this Recipe

Course/Dish: Other Breakfast
Main Ingredient: Flour
Regional Style: Scandinavian