Delicious dessert… anytime ! Breakfast, Lunch or Dinnertime ??
Esther B
What does the inside of the pastry look like??
Jessica Fisher
similar to a cream puff or popover.
Heather Hughes
In your pictures you mention baking it for 20-25 minutes, but the printed recipe says 30. 🙂 Also, just curious what you are pricking the baked puff with — a fork? toothpicks?
Jessica Fisher
My apologies for the typos, Heather. We’ve fixed the recipe card to reflect the shorter baking time. You can use a fork or the tip of a sharp knife. It’s basically to vent the steam so it can crisp up a bit.
Jamie
I used to make this recipe (with the pie crust bottom) with my grandma, and she called it Swedish Pastry (her parents were from Sweden, and she was born in Iowa). There were definitely Norwegians in town though (as she married one!) so she could have also gotten the recipe through the Lutheran church potlucks. 😉
Jess
This looks and sounds delicious and I haven’t had a good kringle since having to be gluten free for the last three years. I am going to try this with gf flour and see if it turns out. Fingers crossed! Thank you for the recipe. 🙂
Jessica Fisher
Let us know how it goes with GF!
Ginny Long
I want to make this recipe but need to know what size to spread the dough. What are the measurements of large? Thanks.
Jessica Fisher
I use a half sheet pan which is 18×13, but I don’t typically fill the whole space. I’m gonna guess 15×11, but it’s very forgiving. You can make it as thin or thick as you like.
Greta Sievert
Is there a way to add raspberry or other fruit filling to this?
Jessica Fisher
I have never done that so I can’t really offer any suggestions. I would probably drizzle it on after it’s baked.
Krista
This is a very tasty pastry. I particularly love the almond flavor. I used to make something similar called Danish Puff, but this is a great substitute. It is very versatile and can be either breakfast or dessert.
Sol
You all are so good with the Kringles. I am from Norge but came to Seattle in 1969. And now are in Canada. I have not made Kringles paa mange aar. It is so nice to read keep up the good recipes. From Sol.
Lisa Greco
This is wonderful, but I grew up in Little Denmark, aka Racine, WI where the best Danish bakeries made and still make awesome Danish kringle. You haven’t lived until you’ve tried kringle from O&H Danish Bakery. They send it worldwide.
Cheryl
In my family we call this Kristiania kake (with the pie crust bottom). Oslo used to be called Kristiannia. All of my great grandparents emigrated from Norway- not sure which one brought this recipe.
Carol Ward
My grandmother also made Oslo Kringle. It was particularly special at Christmas time because she would form it into a ring and add red and green glace cherries around the top to create a wreath appearance. She would place a half of a red cherry, with a quarter of a green cherry on either side, to mimic leaves.
I have made this dessert for decades and always mixed it with a wooden spoon, like my grandmother. How thrilled I was to see someone use a stand mixer on a cooking show to mix their pate choux. What an arm saver!
James Barkve
My father taught us how to make Kringla but it is not like your recipe. It is made with
¾ cup sugar
1 egg
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
After mixing, cool overnight and hand roll “pencil” strips about 6-8″ long and twist into a pretzel shape.
Bake at 375 degrees for 10 minutes or until sightly browned.
Serve hot from the oven with butter
Jessica Fisher
Thanks for sharing!
Christine Beasley
Our family called this Oslo Kringle but some friends called it Kristiana Kringle.
Jessica Fisher
Good to know! Thanks!
Maggie2
My mom made this at Christmas too, only she called it Almond Puff. We used to sneak the crunchy almond pieces off the top. I haven’t had it for close to 30 years, can’t wait to make it. Thanks for the recipe!
Destiny
My grandma is full-blooded Norwegian, born in Montana and her whole family traces back to Norway. I’d like to try all of these different recipes I find, however I am allergic to eggs so I was wondering if there’s a way to substitute w/o messing up the recipe. Thanks.
Jessica Fisher
Unfortunately, not with this recipe. The eggs are key to this pastry.
Adam
Aqua Faba will work but would change the working of the pastry slightly.
Randi Gastwirth
Delicious dessert… anytime ! Breakfast, Lunch or Dinnertime ??
Esther B
What does the inside of the pastry look like??
Jessica Fisher
similar to a cream puff or popover.
Heather Hughes
In your pictures you mention baking it for 20-25 minutes, but the printed recipe says 30. 🙂 Also, just curious what you are pricking the baked puff with — a fork? toothpicks?
Jessica Fisher
My apologies for the typos, Heather. We’ve fixed the recipe card to reflect the shorter baking time. You can use a fork or the tip of a sharp knife. It’s basically to vent the steam so it can crisp up a bit.
Jamie
I used to make this recipe (with the pie crust bottom) with my grandma, and she called it Swedish Pastry (her parents were from Sweden, and she was born in Iowa). There were definitely Norwegians in town though (as she married one!) so she could have also gotten the recipe through the Lutheran church potlucks. 😉
Jess
This looks and sounds delicious and I haven’t had a good kringle since having to be gluten free for the last three years. I am going to try this with gf flour and see if it turns out. Fingers crossed! Thank you for the recipe. 🙂
Jessica Fisher
Let us know how it goes with GF!
Ginny Long
I want to make this recipe but need to know what size to spread the dough. What are the measurements of large? Thanks.
Jessica Fisher
I use a half sheet pan which is 18×13, but I don’t typically fill the whole space. I’m gonna guess 15×11, but it’s very forgiving. You can make it as thin or thick as you like.
Greta Sievert
Is there a way to add raspberry or other fruit filling to this?
Jessica Fisher
I have never done that so I can’t really offer any suggestions. I would probably drizzle it on after it’s baked.
Krista
This is a very tasty pastry. I particularly love the almond flavor. I used to make something similar called Danish Puff, but this is a great substitute. It is very versatile and can be either breakfast or dessert.
Sol
You all are so good with the Kringles. I am from Norge but came to Seattle in 1969. And now are in Canada. I have not made Kringles paa mange aar. It is so nice to read keep up the good recipes. From Sol.
Lisa Greco
This is wonderful, but I grew up in Little Denmark, aka Racine, WI where the best Danish bakeries made and still make awesome Danish kringle. You haven’t lived until you’ve tried kringle from O&H Danish Bakery. They send it worldwide.
Cheryl
In my family we call this Kristiania kake (with the pie crust bottom). Oslo used to be called Kristiannia. All of my great grandparents emigrated from Norway- not sure which one brought this recipe.
Carol Ward
My grandmother also made Oslo Kringle. It was particularly special at Christmas time because she would form it into a ring and add red and green glace cherries around the top to create a wreath appearance. She would place a half of a red cherry, with a quarter of a green cherry on either side, to mimic leaves.
I have made this dessert for decades and always mixed it with a wooden spoon, like my grandmother. How thrilled I was to see someone use a stand mixer on a cooking show to mix their pate choux. What an arm saver!
James Barkve
My father taught us how to make Kringla but it is not like your recipe. It is made with
¾ cup sugar
1 egg
1 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon soda
After mixing, cool overnight and hand roll “pencil” strips about 6-8″ long and twist into a pretzel shape.
Bake at 375 degrees for 10 minutes or until sightly browned.
Serve hot from the oven with butter
Jessica Fisher
Thanks for sharing!
Christine Beasley
Our family called this Oslo Kringle but some friends called it Kristiana Kringle.
Jessica Fisher
Good to know! Thanks!
Maggie2
My mom made this at Christmas too, only she called it Almond Puff. We used to sneak the crunchy almond pieces off the top. I haven’t had it for close to 30 years, can’t wait to make it. Thanks for the recipe!
Destiny
My grandma is full-blooded Norwegian, born in Montana and her whole family traces back to Norway. I’d like to try all of these different recipes I find, however I am allergic to eggs so I was wondering if there’s a way to substitute w/o messing up the recipe. Thanks.
Jessica Fisher
Unfortunately, not with this recipe. The eggs are key to this pastry.
Adam
Aqua Faba will work but would change the working of the pastry slightly.
Mare
Just a thought, what about duck eggs?