Authentic Danish Kringle Recipe

Ingredients

• 2 cups all-purpose flour, plus more as needed
• 0.25 teaspoon salt
• 1 cup cold butter, cubed
• 1 cup sour cream
• 1 large egg
• 1 (8 ounce) package cream cheese, softened
• 2 cups brown sugar
• 0.5 teaspoon ground cinnamon
• 1.5 cups chopped English walnuts, divided
• 1 cup confectioners' sugar
• 2 tablespoons water, or as needed

Instructions

1. Prepare all the necessary ingredients.
2. Pastry Instructions: In a food processor, combine flour and salt. Pulse until mixed. Add cold butter and pulse until the mixture resembles pea-sized pieces.
3. Add sour cream and pulse until a sticky dough forms. Wrap tightly in plastic wrap and chill in the refrigerator for at least 8 hours, or preferably overnight.
4. Preheat your oven to 375 degrees F (190 degrees C). Place parchment paper on a large baking sheet.
5. Prepare the filling: In a medium bowl, place the egg yolk; reserve the egg white for later use as an egg wash.
6. Add cream cheese, brown sugar, and ground cinnamon. Use an electric mixer to beat until smooth and fully combined.
7. Mix in 1 cup of toasted walnuts until everything is well incorporated.
8. Cut the chilled dough in half.
9. On a lightly floured surface, roll each dough piece into a 10x12-inch rectangle.
10. Working along the short side, spoon half of the filling in a four-inch wide strip down the center of each rectangle.
11. Cut eight horizontal strips on each side of the filling. Alternating from top to bottom, fold each strip over the filling. Seal the ends by pressing and tucking them underneath. Arrange the braided Kringles on the prepared baking sheet.
12. Whisk together the reserved egg white and 1 tablespoon of water until smooth; brush this egg wash evenly over each Kringle braid. Bake in the preheated oven until the Kringles are golden brown and the seams are no longer doughy, approximately 30 to 35 minutes. Let cool on the baking sheet for 30 minutes.
13. Glaze Instructions: While the pastries cool, prepare the glaze by mixing confectioners' sugar and 2 tablespoons of water in a small bowl. Stir until smooth and thin enough to drizzle. Drizzle the glaze over the cooled pastries. Sprinkle with the remaining 1/4 cup of walnuts.

Nutrition

• Calories: 277 kcal
• Fat Content: 14 g
• Fiber Content: 1 g
• Sugar Content: 14 g
• Sodium Content: 155 mg
• Protein Content: 5 g
• Cholesterol Content: 48 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g