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Kringle

Wisconsin's official state pastry
Prep Time 10 mins
Cook Time 1 hr 30 mins
Cooling Time 1 hr
Total Time 2 hrs 40 mins
Course Breakfast, Dessert
Cuisine American, Danish
Servings 8

Equipment

  • Baking Sheet
  • Parchment Paper or Silicone Mat

Ingredients
  

Crust

  • 1 C Flour A.P.
  • 1/2 C Butter Chilled
  • 2 Tbsp Ice Water

Filling

  • 1 C Water
  • 1/2 C Butter
  • 1 C Flour A.P.
  • 3 Large Eggs
  • 1/2 Tsp Almond Extract

Icing

  • 2 C Powdered Sugar
  • 3 Tbsp Milk
  • 1 Tbsp Butter Softened
  • 1/2 Tsp Almond Extract
  • Sliced Almonds/Sprinkles Optional for Garnish

Instructions
 

Crust

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper or use a silicone mat
  • Combine Flour and Cold Butter pieces with a knife or pastry blender until it turns into pea sized crumbs
  • Sprinkle with Ice water and stir until soft dough forms
  • Divide Dough into 2 equal balls
  • Shape each ball into its own 3x12 inch strip about 1/4 in thick
  • Press strips onto prepared baking sheet

Filling

  • In a medium saucepan, combine Water and Butter and bring to a boil
  • Remove from heat and immediately stir in flour
  • Whisk until smooth (it will get very thick)
  • Add Eggs one at a time, whisking until smooth in between
  • Stir in Almond Extract
  • Divide the filling between the two crusts, spreading to within 3/4 in of the edges
  • Bake until golden brown, about 1 hour - set a timer to check on it after 45 min
  • Remove from oven and allow to cool completely - about 1 hour

Icing

  • Whisk together Powdered Sugar, Milk, Butter, and Almond Extract until smooth
  • (If Icing seems to thick add Milk a Tsp at a time)
  • Drizzle Icing over cooled Kringle
Keyword danish, Hygge, Icing, Pastry, Wisconsin