An annual tradition in my family is to eat Danish kringle Christmas morning before opening gifts. My grandmother is 100% Danish, making me 25% Danish. Several years ago my Aunt Debbie taught me how to make the traditional pastry and a few years ago my mom learned, too. Each year my mom and I set aside a day to make kringle to freeze. We then have several (12 this year) to thaw later and bake. The process is involved and pretty tiring but the results are amazing!! I'm not going to include the recipe here because it's lengthy, but if anybody is really dying to know how to make it, I could type it up. 
a key ingredient in our Danish kringle--butter!! There's butter in the dough and the traditional cardamom filling!
Here's the dough, rolled out, after three cyles of rolling, folding and chilling. Picture here is the almond filling, a new favorite!
This is the cardamom & currant filling. It's my favorite. Cardamom=Christmas! Cardamom is a not-so-widely known Scandanavian spice...it's found in a lot of chai tea spices.
The final step of our prep day: a kringle ready to freeze and enjoy later!
2 comments:
It looks very pretty. I'm not sure I've had cardamom. When do we get to sample some of these yummy things you blog about? Yes...please send me kringles in lieu of kringle pictures :)
Jen W.
Please post the recipe
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