This Danish Kringle is beautifully flaky, filled with rich, customizable fillings, and way easier to make than the classic three-day laminated version! It’s the perfect holiday pastry, and no one will ever guess how simple it actually was to make.
⭐️⭐️⭐️⭐️⭐️ Susan said, “They are delicious! My husband is in love! I’m sure it is best fresh, but will be glad to have some tomorrow with coffee! The dough was very easy, I left it in the fridge for about 24 hrs. But for a special occasion, it is worth it. Thanks for the challenge.” ~ volunteer recipe tester
Why You’ll Love This Kringle Recipe
I’ve kinda been on a roll this year with delicious traditional international recipes, both from places I’ve visited and places I haven’t (yet!). I haven’t had the pleasure of traveling to Scandinavia, but that hasn’t stopped me from researching how to make this fun, festive Danish treat at home. I pored over recipes high and low. And since O&H Danish bakery (from Racine, Wisconsin—their state dessert, I hear!) are now sold in many stores from late October through December (like Trader Joe’s and it flies off the shelves). I grabbed a few for taste-testing. It also helped that our pastor, a proud Wisconsin native, asked if I could recreate one… so challenge accepted!
Traditional Kringle dough is yeasted and laminated, taking three full days of yeast proofing, folding, resting, layering, and chilling. Gorgeous, yes, but a lot for the average home baker. So I kept digging and eventually found a shortcut dough that mimics flaky Danish pastry without all the fuss that many a Danish Bestemor makes!
From there, I developed fillings based on classic popular flavors like pecan and cherry, and created variations so you can customize your Kringles however you like. I also decided to make two smaller log-shaped Kringles instead of one big oval ring, since they’re easier to braid, handle, and serve. Plus, you can make two fillings! And honestly? This recipe totally scratched the itch for a festive, traditional Kringle without the multi-day process!
Watch the video on how to make Kringles
Since I bake at high altitude (around mile high, 5280 feet above sea level), I have a team of recipe testers across the country who test it at sea level and beyond, so no matter where you bake, you can be assured that our recipes will turn out!
What is a Kringle?
A Kringle is a traditional Scandinavian pastry, originally from Denmark, made with a laminated dough similar to that used in Danish pastries or croissants. Danish immigrants brought the recipe to Racine, Wisconsin, in the late 1800s, where the tradition grew into a beloved regional specialty, found at many a family celebration.
Wisconsin-style Kringles are typically large, oval-shaped pastries filled with everything from almonds to cherries to pecans. Today, Kringles are especially popular during the holidays, and making your own at home means you can fill them with anything you love!
Top Tip: The dough needs at least 8 hours in the fridge for it to work well, so plan ahead.
What You’ll Need to Make a Trader Joe’s Danish Kringle
For the Dough:
- All-Purpose Flour: Regular all-purpose flour works great, but I always use organic, unbleached all-purpose flour!
- Sea Salt: Great for balancing sweetness.
- Salted Butter: Helps create flaky layers! High-quality butter makes a difference, and make sure it’s cold! I love using Irish or European butter.
- Sour Cream: Use cold, full-fat sour cream for the best flavor and texture. This is the key to mimicking laminated dough without the folding.
Cream Cheese Filling (enough to fill both)
- Cream Cheese: Softened to blend smoothly!
- Egg Yolk: Adds richness to the filling.
- Brown Sugar & Cinnamon: For that classic sweet, warm, cozy flavor.
- Vanilla Extract: Adds a depth of flavor!
Pecan Filling (double if making two pecan kringles)
- Toasted Pecans: I like to toast my pecans for a deeper flavor!
- Brown Sugar & Cinnamon: Adds a sweet, caramely flavor to the filling.
- Softened Butter: Helps bind everything.
- Salt: For added flavor.
Cherry Filling:
- Cherry Pie Filling: From a can or homemade, just make sure it’s fully cooled!
For the Glaze: you will need powdered sugar, vanilla or almond extract, cream or milk and a little touch of butter!
Get the full recipe in the recipe card below.
⭐️⭐️⭐️⭐️⭐️ Adrienne raved, “I am beyond excited about this Kringle!!! End result – just delicious! The pastry was flaky and tender. It is a lovely dessert (or snack or breakfast, as it was in my home) and just as good the next day, both lightly toasted and at room temp. I love that it is such a versatile dessert and I can think of so many different fillings it would be wonderful with! “ ~ Volunteer recipe tester
How to Make Kringles
Step 1 – Make the Pastry
In a food processor, pulse the flour and salt together. Add cold, cubed butter and pulse until the mixture looks sandy, with a few pea-sized bits of butter still visible.
Add sour cream and pulse until a sticky dough forms. Scrape dough onto plastic wrap, form into a disk, wrap tightly, and refrigerate for at least 8 hours or up to 2 days.
Resting relaxes the gluten, giving the pastry its signature flaky lift.
Step 2 – Prepare the Fillings
Toast the buttery pecans at 350°F (175°C) for 6–8 minutes until fragrant, then cool completely.
In a medium bowl, using an electric mixer, beat together softened cream cheese, egg yolk (reserve the white), brown sugar, vanilla extract, and cinnamon until smooth. Divide in half and set aside. If making ahead, make sure it comes to room temperature before using in the recipe.
In a small bowl, stir together the cooled pecans, brown sugar, butter, cinnamon, and salt. Store in fridge until ready to use.
If making your own cherry pie filling, prepare it ahead and cool completely before using.
Step 3 – Assemble the Kringles
Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper. Divide the chilled dough in half. Keep one half in the fridge while you work with the other.
On a generously floured surface, roll one half into an approximately 11×13 rectangle.
Spoon half of the cream cheese filling down the short side in the center third of the dough (spread about 4 inches wide). For the pecan kringle, spoon the pecan filling evenly over the cream cheese layer.
Using a pizza cutter, cut the dough on both sides of the filling into about eight 1 ½-inch strips. Fold each strip over the filling, alternating sides to create a braid. Tuck in the ends and seal. I start by cutting in half, then just keep cutting sections in half until you have 8 strips per side.
Carefully transfer the braid to the prepared baking sheet. I used a bench scraper and a large spatula. Place in the fridge while you prepare the second kringle. Repeat with the second piece of dough, this time using cream cheese filling topped with cherry pie filling.
Chill in fridge for 15-30 minutes (or they may be frozen at this point) before baking. This chilling firms the butter back up for a crisper crust.
Step 4 – Bake
Whisk the reserved egg white with 1 tablespoon of water. Brush evenly over both braids. Don’t be surprised if they pull apart a little during baking.
Bake pastry in the preheated oven for 30–40 minutes, until golden brown and puffed, rotating the pan halfway through.
Cool on the baking sheet for 30 minutes, then transfer to a wire rack set over parchment paper.
Step 5 – Make the Glaze
In a small bowl, whisk together powdered sugar, melted butter, vanilla (or almond extract), cream, and salt until smooth and pourable. Add a splash more cream or milk if too thick.
Using a spoon, drizzle glaze over the cooled, but still warm kringle. Sprinkle with remaining chopped pecans (or sliced almonds for a pretty touch).
Kathleen’s Pro Tips
- Keep your cold ingredients cold! Cold will help make the pastry dough extra flaky!
- Don’t skimp on the fridge time for the dough, this allows the flavors to marry and hang out, while allowing the glutens to relax in the dough.
- Make the cherry pie filling and the cream cheese mixture a day ahead, just bring it to room temperature before spreading.
- The dough is sticky, use a generously floured surface when rolling.
- Don’t get too hung up on the size of the rectangle, it doesn’t need to be exact!
- Also, don’t worry too much about the braiding; it’s simply alternating the strips at a slight angle. Just don’t forget to pinch the ends to help keep your filling inside, and be okay if a little oozes out.
- In testing, I found that chilling the kringles one last time for 30 minutes before baking, this firms the dough back up for baking.
- Make it yours! If you love pecans and not cherries, double up and make two pecan kringles. If you love traditional almond filling, make that, you get the idea! This is about creating a new family tradition!
Danish Kringle Recipe Variations
This dough is incredibly versatile! If you can imagine sweet fillings in a pie, tart, or Danish, it can probably become a Kringle. Just make sure whatever filling you use is thick enough not to spill out during baking.
Almond Kringle
You’ll need almond paste (try my homemade almond paste – so good!), egg whites (room temperature), granulated sugar, crushed sliced almonds, ground cinnamon, and almond extract.
Mix ingredients together in a stand mixer or with a hand mixer until evenly blended, and may be crumbly. Full amounts and instructions are in the printable recipe card.
Raspberry Kringle
Use store-bought raspberry pie filling or make your own with raspberries (fresh or frozen), granulated sugar, brown sugar, and almond or vanilla extract. Cook until thick, then cool completely; spread the filling over the cream cheese before braiding the dough.
Pumpkin Kringle
Now we’re talkin’! Add a little pumpkin puree (not pie filling), sugar, vanilla, pumpkin pie spice, and an egg and mix well (whisk or hand mixer). Spoon the cream cheese filling onto the dough, then add a spoonful of cream cheese on top. This is my favorite seasonal flavor! More deets in the recipe card.
Serving a Kringle Danish
Kringles are best served slightly warm or at room temperature, with the glaze just set. They’re perfect for holiday brunches, Christmas morning, office potlucks, or gifting to friends and neighbors.
Slice them like a loaf; nobody ever says no to a second slice! And since this recipe makes two, you can serve a variety of flavors or pop one in the freezer for later.
Storing These Copycat Trader Joe’s Kringle
Room Temperature (Short Term): Once fully cooled, store your Kringle tightly wrapped or in an airtight container for 3–4 days. Avoid refrigerating unless you used fruit or cream cheese fillings, as the cold air can soften the pastry.
Refrigerator: If your kitchen runs warm or your pastry contains cream cheese/fruit, refrigerate it after the first day. Keep it tightly wrapped for up to 4–5 days. Bring to room temp before serving, or warm gently in the oven.
Freezing (Unbaked Kringle): You can assemble the Kringle up to the egg wash stage, freeze it solid, wrap well, and store up to 2 months. Thaw overnight in the fridge, egg wash, and bake. Add 5–10 extra minutes if needed, since it’ll be cold.
Freezing (Baked Kringle): Cool completely, glaze and all, then wrap well. Freeze up to 3 months. Thaw at room temperature and warm in a low oven (300°F) to refresh the texture.
Reheating: Warm slices in the oven at 350°F for 5–7 minutes. You can microwave it for 10–15 seconds, but the oven keeps it flaky and crisp.
⭐️⭐️⭐️⭐️⭐️ Heidi said, “OMG this was so delicious and pretty easy to make. This is going on our “recipes for events” list for sure! ~ Recipe tester
More of our favorite international recipes:
Video
Equipment
Ingredients
Pastry Dough
- 2 cups all-purpose flour I used organic unbleached
- ¼ teaspoon fine sea salt
- 1 cup salted butter cold, cubed (see Note 1)
- 1 cup sour cream cold, full-fat is best
Cream Cheese Filling
- 1 large egg yolk & white separated (room temperature)
- 8 ounces cream cheese softened to room temperature
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
Pecan Pie Filling (double for two Kringles)
- ½ cup pecans chopped and toasted (plus a few tablespoons for garnish)
- ¼ cup packed light brown sugar
- 2 tablespoons butter softened
- ½ teaspoon cinnamon
- Pinch of salt
Cherry Filling (double for two Kringles)
- ½ 21-ounce can Cherry pie filling or ½ recipe of homemade cherry filling, cooled completely, you’ll only use about ½ a can
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract or almond extract
- 1 tablespoon melted butter
- 1-2 tablespoons heavy cream or half & half or whole milk
- Pinch of salt
Instructions
Make the Pastry Dough (8 hours–2 days ahead)
- Pulse flour and salt in a food processor. Add cold butter and pulse until sandy with pea-sized pieces.
- Add sour cream and pulse until a sticky dough forms.1 cup sour cream
- Transfer to plastic wrap, form a disk, wrap tightly, and chill at least 8 hours or up to 2 days to relax the gluten.
Prepare Fillings (or use your favorite fillings)
- Toast Pecans: 350°F (175°C) for 6–8 minutes then cool.½ cup pecans
- Cream Cheese Filling: Beat cream cheese, egg yolk (save white), brown sugar, vanilla, and cinnamon until smooth. Divide in half, this is enough to fill both kringles.1 large egg, 8 ounces cream cheese, ¼ cup light brown sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon
- Pecan Filling: Combine toasted pecans, brown sugar, butter, cinnamon, and salt. Refrigerate. (enough to make one, if using in both double)¼ cup packed light brown sugar, 2 tablespoons butter, ½ teaspoon cinnamon, Pinch of salt
- Cherry filling: Use canned or homemade. If homemade, ensure filling is fully cooled before using. See notes for homemade cherry pie filling (so good and easy) enough to fill one kringle, if using in both, double)½ 21-ounce can Cherry pie filling
Assemble the Kringles
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment.
- Halve the dough; keep one half refrigerated.
- Roll the first half into an 11×13-inch rectangle on a floured surface.
- Spread half the cream cheese filling down the center third (about 4 inches wide). Spread going down the short side.
- For the pecan kringle, spread pecan filling over the cream cheese.
- Slice the exposed sides into eight 1½-inch strips per side. To make even strips, slice in half first, then slice halves in half and continue until you have 8 strips per side. Fold strips over the filling, at an angle, alternating to create a braid; tuck and seal ends.
- Carefully transfer to baking sheet (a bench scraper helps). Chill while assembling the second kringle with cherry filling.
- Chill both braids 15–30 minutes (or freeze at this stage) for flakier pastry.
Bake
- Whisk egg white with 1 tablespoon water; brush over braids, including under strips to help seal.
- Bake 30–40 minutes until golden and puffed, rotating halfway through baking.
- Cool on the sheet for 30 minutes, then cool fully on a rack.
Glaze
- Whisk powdered sugar, melted butter, vanilla/almond extract, cream, and salt until smooth and pourable. Drizzle over cooled kringles; top with extra pecans (or sliced almonds).1 cup powdered sugar, 1 teaspoon vanilla extract, 1 tablespoon melted butter, 1-2 tablespoons heavy cream, Pinch of salt
Notes
- Almond: Almond paste (8 oz), 2 egg whites, ½ cup sugar, ½ cup crushed sliced almonds, 1 teaspoon cinnamon, 1 teaspoon almond extract. Mix until blended; spread over cream cheese.
- Raspberry: Cook 2 cups raspberries with ½ cup sugar, 2 tablespoon brown sugar, and 1 teaspoon vanilla/almond until thick (12–15 min). Cool and spoon over cream cheese.
- Pumpkin: Mix 1 cup pumpkin purée, ⅓–½ cup sugar, 1 teaspoon vanilla, 1 teaspoon pumpkin pie spice, 1 egg until smooth. Spread over cream cheese.
- Homemade Cherry Pie Filling: Check out my post on how to make a quick and delicious cherry pie filling.
- Swap fillings: cherries, apples, raspberries, lemon curd, etc.
- If you want only one filling type, double your favorite.
- If using unsalted butter, add ¼ teaspoon extra salt. High-quality butter makes the flakiest pastry. I used Irish butter here.
- Kringles freeze well—thaw, then glaze.
- Room Temperature: Store tightly wrapped up to 3–4 days. Avoid refrigerating unless using cream cheese or fruit—chilling softens the pastry.
- Refrigerator (for cream cheese or fruit fillings) Store 4–5 days, tightly wrapped. Bring to room temp 30 minutes before serving or warm gently.
Freeze (Unbaked)
- Assemble up to egg wash. Freeze on a sheet until solid; wrap in plastic + foil. Freeze up to 2 months.
- Thaw overnight in the fridge. Unwrap, egg wash, and bake (may need 5–10 extra minutes).
Freeze (Baked)
- Cool fully, glaze and all. Wrap tightly and freeze up to 3 months.
- Thaw overnight or at room temp.
- Warm at 300°F (150°C) for 10–15 minutes.
Reheating
- Warm slices: 350°F (175°C) for 5–7 minutes, or microwave 10–15 seconds (oven keeps it flaky). Always thaw before reheating. For best appearance, glaze after thawing.
Nutrition
Lynn
If I use gluten a free flour blend, does it still need to rest in the fridge for 8 hours?
I am not sure this will work with gluten-free flour Lynn, so I’m not sure, but because GF flours absorb more liquid, I would suggest you let it rest for the 8 hours. Please let me know how it turns out!
Iris
This is the bomb and it’s so much simpler than the ones you have to roll and roll the butter between. Delicious!
Yay so glad you loved it Iris! I agree that was my goal to make it simpler but still taste amazing!
Heidi
This is absolutely fantastic, melt-in-your-mouth goodness! And it was surprisingly easy to make. Definitely adding this to the family favorites list.
Gives me joy reading this Heidi!!!