Authentic Danish Pastry Recipe – The best kringle recipe

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  1. Connie Farquhar Reply

    Hi Sune, I love this Danish Pastry recipe and I’m making it for the second time in two months! The video is a great help especially when I needed to find out when to add the eggs since you kind of forgot to mention it in the written directions. I’ll try to post and tag you a picture of them this time. Thanks again!

    • Thank you 🙂

      I’ve updated the recipe to include the eggs 🙂

  2. lesleyfromkent Reply

    I really enjoyed reading this. I accept that the marg made “nicer” pastry, but I’m not eating marg (invented by the US in WW2 to feed turkeys cheaply – and then went on to dominate the world ….). I’ll try it with butter, my mouth is already watering.
    keep doing the experiments, I love them.
    lesleyfromkent

  3. Gage Gilbert Reply

    Recipe looks great! I’m excited to try it. It’s interesting that you named the recipe “Authentic Danish Pastry” because of the idea that “nobody knows that word (Kringle) in other countries”. Can’t speak for other countries, but a lot of Americans I know are aware of kringle, but associate “Danish Pastry” with wienerbrød.

  4. Andy H. Reply

    Sune – shout out from the heartland of America to thank you for your kringle recipe! Makes our holiday extra special! I really appreciate the butter/margarine comparison. Margarine is superior to butter in a number of cookie and bar recipes I make, for sure. Thanks again!