Dessertscookiesandcups
Danish Kringle
This Danish Kringle recipe is a flaky pastry, filled with custard and topped with sweet sugar icing and nuts!
👥 10 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 20 min🔥 Cook: 30 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- saucepan
- whisk
📝 Preparation Steps
1
Preheat the oven to 400°F. Line a large baking sheet with parchment paper. Set aside.
2
Pastry
3
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.
cup cold butter, cubed1/2cup butter1/2butter, room temperature2 tablespoonswater1 cup
4
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.
5
Filling
6
: 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.
water1 cupcup cold butter, cubed1/2cup butter1/2butter, room temperature2 tablespoonslarge eggs3
7
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.
8
Icing
9
: 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.
cup cold butter, cubed1/2cup butter1/2butter, room temperature2 tablespoons
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