Description
This Danish Kringle recipe is a flaky pastry, filled with custard and topped with sweet sugar icing and nuts!
Ingredients
Scale
Pastry:
- 1 cup all purpose flour
- 1/2 cup cold butter, cubed
- 2 tablespoons water
Filling:
- 1 cup water
- 1/2 cup butter
- 1 cup all purpose flour
- 3 large eggs
Icing:
- 2 tablespoons butter, room temperature
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 – 2 tablespoons milk
- 1/2 cup chopped walnuts
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
- Pastry: Place the flour in a large bowl. Using a pastry cutter or fork, blend in the cubed butter until the mixture resembles coarse crumbs. Add in the water and combine until the mixture forms a ball. Divide the dough into three equal pieces.
- Lightly flour a clean work surface and roll each portion of dough out into a 9×6- inch rectangle using a rolling pin. Place the dough onto the prepared baking sheet. Set aside while you make the filling.
- Filling: In a medium saucepan over medium heat, bring the water and butter to a boil. Add in the flour and stir until a smooth ball forms. Remove from the heat and let it cool for 5 minutes. Transfer the cooled dough into the bowl of your stand mixer fitted with the paddle attachment and with the mixer on medium speed add in the eggs one at a time, mixing until smooth (about 30 seconds), scraping the sides of the bowl as necessary.
- Spread the egg mixture evenly on top of each rolled out dough and bake for 30 minutes, or until golden brown. The custard will puff up while cooking, but settle back down as it cools. Allow the pastry to cool for 10 minutes before transferring to a wire rack.
- Icing: In a medium bowl, whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk until smooth. Add the remaining milk if a thinner icing is desired. Stir in the walnuts until combined and spread the icing on top of each of the pastries while they are still warm.
Notes
Serve warm, at room temperature, or cold.
Store airtight in the refrigerator for up to 3 days. Freeze airtight for up to 2 months. Thaw at room temperature.
