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    Home » Dessert

    Oslo Kringle Recipe (10 cents/serving!)

    Published: Dec 2, 2021 by Jessica Fisher

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    close up of kringle on wood board with text overlay.

    Oslo Kringle is a delectable Norwegian dessert, with the flavor and texture of a cream puff, but with a simpler preparation and “fjords” of delicious, almond icing on top. This Kringle recipe will be the hit of your dessert table!

    Make the evening a complete Scandinavian affair by serving Instant Pot Split Pea Soup and Burning Love Mashed Potatoes for dinner with Sourdough Rye Bread and a cheese platter on the side. Serve this Kringle recipe alongside a Winter Fruit Tray for a deliciously festive spread.

    oslo kringle on board sliced and ready to serve. this …
    Jump to:
    • Why Make This
    • Ingredients
    • Step-by-Step Instructions
    • FAQs & Recipe Costs
    • Recommended Desserts
    • Tell us what you think!
    • Oslo Kringle

    I come from solid, Norwegian farm stock, the Borges of Bergen. When Heritage Day rolled around at school, and I or one of my siblings was called on to give a presentation, we leaned on Grampa Sigurd and his ancestors.

    We toted to school a small, hand-carved wooden Viking ship from Uncle Jim along with the ribbons and lace Aunt Cass brought back from the homeland. For her part, my mom baked this Oslo Kringle recipe.

    Whenever I bite into this dessert, it is like taking a bite out of my childhood. Dare I call it a Proustian moment?

    The kringle pasty puffs up in weird little hills and valleys. The icing creates little fjords of flavor. The almonds add a nice little crunch. And I am transported back to elementary school as Rosedell Elementary.

    Why Make This

    It’s way better than what you’ll buy at the store. Wondering if this Kringle recipe is anything like the Kringle pastry you can buy at Trader Joe’s? The answer is sort of. The flavors are very similar, but TJ’s version has an almond paste filling, similar to a bear claw, while this Kringle has almonds and almond flavoring as a topping. My kids devoured both types of kringle in one afternoon, declared them both good, but stated that they liked the crunchy texture of the almond topping of this our Kringle best.

    It’s super simple to make. Don’t let the idea of pate à choux intimidate you. This Kringle recipe comes together quickly, especially if you have a stand mixer.

    This Kringle recipe is addictingly good. Beware! Oslo Kringle is the kind of dessert that doesn’t last long. The flavors are kind of addicting and there’s no stopping until the plate is empty.

    Ingredients

    Here’s what you’ll need to make this Oslo Kringle Recipe:

    ingredients for the pate a choux dough measured out on a black table top.
    ingredients for the kringle topping measured out on a table top.

    butter – The buttery rich dough of this Kringle recipe is one of its signature flavors. While you could probably use other types of butter, I recommend the real deal.

    unbleached, all-purpose flour – I have made this dough with whole wheat flour but it’s not very exciting. Stick with white flour for best results.

    salt – Don’t omit the salt in your Kringle recipe. Salt adds texture and flavor to baked goods.

    eggs – The batter of Kringle is very much like a cream puff which is a very egg-heavy pastry. Don’t skimp on the eggs or try to bake this without them.

    powdered sugar – A necessity for the icing in this Kringle recipe, you can use commercial or make your own powdered sugar.

    milk – You only need a bit of milk for the icing. You can use water or cream as substitutes. One will be richer than the other, but both tasty.

    almond extract – Almond is a must for this Kringle recipe. Don’t skip it.

    lemon zest – You can use bottled or fresh lemon zest, just be sure to use it. The flavor is important here.

    slivered almonds – Slivered almonds that you toast yourself are ideal for this Kringle recipe, but you can also use sliced almonds if need be.

    Step-by-Step Instructions

    melting butter in saucepan on burner.
    water added to the butter and now flour in a bowl to add.
    stirring together the butter-water with flour and salt in saucepan.

    As I mentioned before, this Oslo Kringle recipe starts with a pate a choux, or cream puff pastry. It’s simple enough to do, but there are some tricks for best results.

    1. Melt the butter in a saucepan over medium heat. Add the water and bring the mixture to a boil. Add the flour and salt. Cook, stirring, until mixture leaves the sides of the bowl and forms a ball around your spoon.

    flour dough transferred to the bowl of a stand mixer.
    paddle attachment in the mixer bowl with the batter.

    2. At this point, it’s helpful to have a stand mixer. Transfer the hot dough to the bowl of your mixer and allow it to cool slightly. Attach the paddle attachment and run it on low until the side of the bowl has cooled to just warm.

    Please note that you do not have to have a mixer to make this Kringle recipe. However, beating in the eggs takes a little muscle. Apparently, my Norwegian ancestors were a bit stronger than I am. I have my teenage son take turns stirring if I don’t use the mixer.

    adding eggs to the mixture in the stand mixer.
    the mixture looks like scrambled eggs in the bowl.
    after all the eggs have been beaten in, the batter looks smooth and creamy.

    3. Add the eggs one at a time, beating well to combine. The mixture will look really weird after a while and you’ll think you did something wrong. If it looks like scrambled eggs, don’t worry. Keep beating until the mixture looks smooth and creamy.

    spreading the batter on parchment paper.

    4. Spread the batter on a baking sheet lined with parchment or a silat mat. Bake for 20 to 25 minutes at 425 degrees. The batter will puff and turn golden and crispy.

    Turn off the oven. Remove the pan from the oven and prick holes in the pastry. Return the pan to the warm oven to dry out the insides of the pastry.

    Cool the pastry on a rack. While it’s cooling, prepare the glaze.

    glaze ingredients in white bowl.
    stirring glaze ingredients with a wooden spoon.
    the glaze is ready on a wooden spoon, dripping off into the bowl.
    drizzling glaze off the wooden spoon onto the baked kringle pastry.

    5. Combine powdered sugar, lemon zest, milk, and almond extract. Stir well with a wooden spoon until smooth. Drizzle the glaze over the pastry and sprinkle on the slivered almonds.

    FAQs & Recipe Costs

    What is a Kringle pastry?

    Despite the variations that abound, a kringle pastry includes a butter-rich dough, a sugar glaze, and almonds. After that it’s up to the variation if it will be a cream puff dough, a laminated dough, or something else, with or without a filling.

    What is a traditional kringle?

    There’s debate about traditional kringle. There many variety of Kringle as well as names. They all tend to have in common a puff pastry of some kind as well as heavy almond flavoring. I did a little research on Oslo Kringle. Some are made like a filled danish. Others in an O shape. Still others with a pie crust bottom.

    What is a Wisconsin kringle?

    Wisconsin kringle, sold at Trader Joe’s nationwide, is an oval pastry, filled with almond paste and topped with glaze and almonds.

    Is kringle German?

    German Kringle refers to an alternate name for Santa Claus. In Danish, kringle means pretzel, the original shape of some traditional kringle pastries. There are also Norwegian variations of kringle pastry as well.

    Costs

    Knowing how much it costs you to prepare a recipe can help you decide if it’s the type of recipe to make regularly or one you might want to save for special occasions. Let’s crunch some numbers and see how this recipe pencils out.

    • butter – $0.75
    • flour – $0.17
    • salt – $0.01
    • eggs – $0.60
    • powdered sugar – $0.12
    • milk – $0.04
    • almond extract – $0.23
    • lemon zest – $0.10
    • slivered almonds – $0.28

    While your costs may vary depending on where and how you shop, you can expect to pay about $2.30 for a full batch of this Oslo Kringle recipe, about 10 cents/serving.

    How to make this good and cheap:

    You know I don’t typically want to make something if I can’t make it good as well as cheap. Here are some of the strategies you can use to make this recipe more economical:

    • Stock up on ingredients when they are on sale. When I find regular kitchen staples on sale, I buy a lot. I’m currently using a price book to track prices and that’s saving me money. For this recipe, keeping an eye on the price of flour, butter, and sugars can help keep the price down. 
    • Buying in bulk – It’s rare that I would buy a small bag of flour. I hedge my bets by buying in bulk. I also have gotten into the habit of buying cases of flour from Bob’s Red Mill or VitaCost so that I always have baking supplies on hand.
    • Load up on post-holiday clearance specials. You’ll find great deals on baking ingredients after holidays. There are lots of ways to use holiday baking items creatively.
    large kringle cut into squares and dished up on plates with cups of coffee nearby.

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    Tell us what you think!

    We love to hear your experiences with Good Cheap Eats. Click the STARS on the recipe card or leave a STARRED comment to let us know what you think of the recipe.

    oslo kringle pastry on a serving board with holiday decor nearby.
    Print Recipe Add to Collection Go to Collections
    4.83 from 17 votes

    Oslo Kringle

    Oslo Kringle is a delicious Norwegian dessert, with the flavor and texture of a cream puff, but with a simpler preparation and fjords of almond icing.
    Prep Time15 mins
    Cook Time25 mins
    Total Time40 mins
    Course: Dessert
    Cuisine: Norwegian, Scandinavian
    Diet: Vegetarian
    Servings: 24
    Calories: 177kcal
    Author: Jessica Fisher
    Cost: $2.30
    Prevent your screen from going dark

    Equipment

    • stand mixer
    • heavy duty sheet pan
    • parchment paper
    • rubber spatula

    Ingredients

    • 1 cup water hot
    • ½ cup butter
    • 1 cup unbleached, all-purpose flour
    • ½ teaspoon salt
    • 4 egg
    • 1 cup powdered sugar
    • 2 tablespoon milk
    • 1 teaspoon almond extract
    • 1 teaspoon lemon zest
    • 2 tablespoon slivered almonds toasted
    US Customary – Metric

    Instructions

    • Preheat the oven to 425°. Line a baking sheet with parchment or a silicone baking mat.
    • In a medium saucepan, bring the water and butter to a boil.
      1 cup water, ½ cup butter
    • Add the flour and salt. Cook over medium, stirring, until the mixture leaves the sides of the pan and forms a ball around the spoon.
      1 cup unbleached, all-purpose flour, ½ teaspoon salt
    • Remove the pan from heat and beat in the eggs one at a time. You can do this in the pan by hand or transfer the mixture to the bowl of a stand mixer. Allow the mixture to cool slightly before adding the eggs.
      4 egg
    • Spread the batter in a large rectangle on the prepared pan. Bake for 20 to 25 minutes or until golden.
    • Turn off the oven. Prick holes in the pastry with a sharp knife or fork and allow to rest in the hot oven for 20 minutes more to dry out the insides of the pastry.
    • Cool the pastry on a rack.
    • In a small bowl combine the powdered sugar, milk, almond extract, and lemon zest.
      1 cup powdered sugar, 2 tablespoon milk, 1 teaspoon almond extract, 1 teaspoon lemon zest
    • Place the pastry on a serving platter. Drizzle the icing over the top of the pastry. Sprinkle the almonds over all.
      2 tablespoon slivered almonds

    Notes

    Store the kringle, covered, at room temperature for up to 3 days. Freeze for longer storage.
    While almond and lemon flavoring is traditional, feel free to adjust the taste based on the extracts you use. Some tasty options include: vanilla, butter rum, orange, and cherry.

    Nutrition

    Calories: 177kcal | Carbohydrates: 18g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 187mg | Potassium: 46mg | Fiber: 1g | Sugar: 10g | Vitamin A: 316IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Tag Me Today!Mention @goodcheapeatsblog or tag #goodcheapeats!

    This post was originally published on December 6, 2013. It has been updated for content and clarity.

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    Comments

    1. Heather Hughes

      January 20, 2023 at 7:51 am

      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?

      Reply
      • Jessica Fisher

        February 06, 2023 at 6:37 pm

        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.

        Reply
    2. Jamie

      January 09, 2023 at 1:57 pm

      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. 😉

      Reply
    3. Jess

      December 23, 2022 at 8:06 am

      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. 🙂

      Reply
      • Jessica Fisher

        December 23, 2022 at 11:07 am

        Let us know how it goes with GF!

        Reply
    4. Ginny Long

      October 18, 2022 at 9:56 am

      I want to make this recipe but need to know what size to spread the dough. What are the measurements of large? Thanks.

      Reply
      • Jessica Fisher

        October 18, 2022 at 11:08 am

        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.

        Reply
    5. Greta Sievert

      January 01, 2022 at 10:56 am

      Is there a way to add raspberry or other fruit filling to this?

      Reply
      • Jessica Fisher

        January 01, 2022 at 12:46 pm

        I have never done that so I can’t really offer any suggestions. I would probably drizzle it on after it’s baked.

        Reply
    6. Krista

      December 18, 2021 at 5:26 pm

      5 stars
      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.

      Reply
    7. Sol

      January 08, 2021 at 8:08 pm

      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.

      Reply
    8. Lisa Greco

      December 18, 2020 at 2:32 pm

      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.

      Reply
    9. Cheryl

      November 29, 2020 at 12:19 pm

      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.

      Reply
    10. Carol Ward

      November 20, 2020 at 1:45 am

      5 stars
      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!

      Reply
    11. James Barkve

      February 28, 2020 at 4:44 pm

      5 stars
      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

      Reply
      • Jessica Fisher

        February 29, 2020 at 3:57 pm

        Thanks for sharing!

        Reply
    12. Christine Beasley

      January 16, 2020 at 8:34 pm

      Our family called this Oslo Kringle but some friends called it Kristiana Kringle.

      Reply
      • Jessica Fisher

        January 17, 2020 at 9:57 am

        Good to know! Thanks!

        Reply
    13. Maggie2

      December 27, 2019 at 6:02 am

      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!

      Reply
    14. Destiny

      May 06, 2019 at 9:11 pm

      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.

      Reply
      • Jessica Fisher

        May 07, 2019 at 10:46 am

        Unfortunately, not with this recipe. The eggs are key to this pastry.

        Reply
      • Adam

        October 24, 2021 at 9:45 am

        Aqua Faba will work but would change the working of the pastry slightly.

        Reply
      • Mare

        June 02, 2022 at 10:04 pm

        Just a thought, what about duck eggs?

        Reply
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