Hey there, holiday lovers!
Are you excited for the festive season? I know I am!
Today, I’m sharing a special treat that’ll wow your friends and family: Danish Christmas Kringle.
This flaky, buttery pastry is filled with delicious goodies and tastes just like Christmas magic.
Best of all, it’s easier to make than you might think!
Let’s dive into this sweet holiday tradition together!
Ingredient Substitutions
For the plain flour, almond flour or a gluten-free all-purpose flour blend can be used to accommodate gluten-free diets. Adjust liquid content as needed, as these alternatives may absorb moisture differently. Sour cream can be replaced with Greek yogurt for a tangier flavor and higher protein content, or coconut cream for a dairy-free option. Use the same amount as called for in the recipe. The cold butter in the dough can be substituted with cold coconut oil for a vegan version. Coconut oil should be solid at room temperature and used in the same quantity as butter. This substitution will maintain the flaky texture of the pastry while providing a subtle coconut flavor. For the nut mixture, any combination of preferred nuts can be used, or seeds like pumpkin or sunflower seeds can replace nuts for those with allergies. Adjust quantities to maintain the overall volume of the filling.
| Preparation Time | 15-30 minutes |
| Cooking Time | 25-30 minutes |
| Total Time | 4 hours 40 minutes – 4 hours 60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1600-1800
- Protein: 20-25 g
- Fat: 100-120 g
- Carbohydrates: 160-180 g
Ingredients
- 1 cup plain flour
- 1/2 cup sour cream
- 1/2 cup cold butter, diced into small pieces
- 1/4 cup finely chopped pecans
- 1/4 cup finely chopped almond slivers
- 1/4 cup finely chopped walnuts
- 1/2 cup white sugar
- 1/4 cup softened butter
- 1 large egg for brushing
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla essence
- 1 tablespoon milk
Step 1: Prepare and Chill the Dough
In a mixing bowl, add the flour.
Cut in the cold butter until the mixture resembles coarse crumbs.
Next, add in the sour cream and knead until a ball of dough forms.
Wrap the dough in plastic wrap and refrigerate for 4 hours, or up to overnight, to allow the flavors to meld together.
Step 2: Make the Nut Filling
While the dough is chilling, prepare the filling.
In a separate bowl, combine pecans, walnuts, almonds, sugar, and butter.
Mix until everything is fully combined, allowing the flavors to blend into a cohesive filling.
Step 3: Roll Out and Fill the Dough
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) and line a rimmed baking sheet with parchment paper.
On a generously floured surface, roll out the chilled dough into a long, thin rectangle.
Spread the prepared nut filling evenly over the middle of the rolled-out dough.
Step 4: Assemble the Kringle
Fold one of the long sides over the top of the filling.
Brush the other long side and ends of the dough with an egg wash, then fold them over to seal the Kringle.
Pinch the seam and ends tightly to form a secure, smooth oval shape.
Transfer the Kringle to the prepared baking sheet, seam side up, and brush the outside with egg wash to add a golden finish.
Step 5: Bake the Kringle
Bake the Kringle in the preheated oven for 25-30 minutes, or until the crust is golden brown.
Note that some butter might leak during baking; if this occurs, carefully sop it up with a paper towel once the Kringle is out of the oven and has cooled slightly.
Step 6: Prepare and Apply Icing
While allowing the Kringle to cool completely, prepare the icing by mixing powdered sugar, vanilla extract, and milk in a small bowl.
Once the Kringle has cooled, drizzle the icing over the top, and garnish with additional nuts for extra crunch and flavor.
Slice, serve, and enjoy your homemade Kringle!
