Marzipan Birthday Kringle

"Kringle is a wonderful Danish pastry. This recipe is from Scandinavian Feasts written by Beatrice Ojakangas. Please note that it must be started one day ahead, because the pastry requires long refrigeration. The refrigeration time is not included below."
photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
photo by Linky photo by Linky
photo by Linky photo by Linky
photo by Linky photo by Linky
photo by ForeverMama photo by ForeverMama
Ready In:
1hr 30mins
1 kringle


  • Pastry

  • 2 14 ounces active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 12 cup warm milk (about 110 F)
  • 1 cup whipping cream (about 75 degrees)
  • 3 12 cups flour
  • 14 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cardamom (preferably fresh)
  • 12 cup unsalted butter, cut into individual tablespoon portions
  • Almond Filling

  • 8 ounces almond paste (about 1 cup)
  • 12 cup chopped blanched almond
  • 12 cup sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon almond extract
  • Topping

  • 12 cup sugar
  • 1 egg white, beaten
  • 14 cup sliced almonds


  • Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.
  • Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.
  • Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.
  • Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.
  • Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.
  • Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.
  • Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.
  • Cover and let rise 45 minutes, or until puffy, but not doubled.
  • Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.

Questions & Replies

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  1. Every year I wait in line at the Scandinavian bakery to get my Xmas pastries for the family! Our favorite is Kringle! We've had it every year for as long as I can remember! But I think that tradition may have ended with the recipe! Making my own Kringle has been on my cooking "bucket list" and now I can cross it off! No more standing in line for me! What was surprising was how easy this recipe is to make. My only challenge was I didn't have a space big enough to roll the dough square, and therefor it came out a tiny bit thicker. Next time I'll move to the dining room table to roll it out completely! I saw the other reviews and hadn't thought to increase the filling, but I think I might. I to had to cover the dough with foil the last 15 minutes or so to avoid over browning! So much fun to make and so excited to have a new holiday tradition! Thanks for posting Nan!! Made for CQ 2017, Scnadinavia.
  2. Awesome Kringle that I will be placing in my favorite pastry files! It reminds me of Christmas morning, when one expects something hot and good out of the oven. I increased the cinnamon within the filling and I sprinkled Demarara sugar right before popping it into the oven. My kringle edges started browning prematurely, so I covered it with aluminum foil so as not to go overboard, but in the end it came out perfectly with a perfect crumb and taste. Next time, I will increase the marzipan by half (because I love the flavor of marzipan), but it came out perfect as is. Thank you Pan Nan for sharing! Made it for CQ4, 2017 - Scandinavia - Pastry Challenge.



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