Danish kringle from Midwest Made: Big, Bold Baking from the Heartland (page 46) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 26, 2020

    I made one kringle from 1/2 batch dough (frozen, thawed). Rolling it out 24" long took a bit of effort and the shape didn't turn out perfectly oval (I think I should have stretched it again after filling), but that didn't matter. I used the almond filling plus some seedless raspberry jam, which was a delicious combination. Fantastic and less work that I'd anticipated. The kringle tasted perfectly fresh when baked the night before serving.

  • Zosia on April 05, 2020

    These turned out very well and were delicious. I filled one with mango jam and the other with almond filling. I didn't have almond paste to make the book's filling recipe but I did have almond flour. I could have made paste from it but it was easier to make a half batch of Dorie Greenspan's almond cream from Baking Chez Moi, which had similar ingredients. Also, I iced them with frosting left over from the Iced Oatmeal Flats. The hardest part of the recipe was compressing the beautifully puffed pastries when they came out of the oven - I could barely bring myself to do it!

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