Kringle

Kringle is a thin, delicate pastry developed hundreds of years ago in Denmark.

Kringles are hand-rolled from Danish pastry dough (wienerbrød dough) that has been rested overnight before shaping, filling, and baking. Many layers of the flaky dough are layered, then shaped in an oval. After filling with fruit, nut, or other flavor combinations, the pastry is baked and iced.

Kringles are still popular items in modern Danish bakeries. In Denmark kringles are traditionally baked in a pretzel-like knotted shape, which is a generally recognized icon for the baker's trade in Denmark. (This shape is known as a "kringle shape" in Denmark, and the Danish world for pretzel is saltkringle).

In the United States, kringles are chiefly produced in Racine, Wisconsin, the North American city with the largest population of Danes behind Greenland. The Ballard area of Seattle, Washington is another place to find kringle in the U.S.

External links

[Racine's Famous Kringle]

Kringle makers in Racine, Wisconsin:

Kringle from Sturtevant, Wisconsin:

[Lehmanns Bakery]

Kringle makers in Seattle, Washington:

[Larsen's Danish Bakery]

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