Oslo Kringle

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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.

Oslo Kringle Recipe

My Gramma John was full-blooded Norwegian. Though she was born in Minnesota, both her parents emigrated from Norway in the early 20th century. She grew up speaking Norwegian, making lefse, and eating lutefisk. My dad, her youngest son among 8 children, grew up with this heritage.

My Aunt Cass, my mother’s sister, spent a year in Norway during college. Despite her very Polish heritage, she embraced the Norsk culture, language, and food. She is quick to teach me and my four siblings about our father’s ancestors and give gifts from Norway.

So, it should come as no surprise that when Heritage Day rolled around at school and I or one of my siblings was called on giving a presentation, we leaned on the Norwegians. My great uncle had gifted my dad a hand-carved Viking ship that we took to show off along with the ribbons and lace items supplied by Aunt Cass; my mom baked an Oslo Klinger.

At least that’s what she called it. My sisters and I have googled it till we’re blue in the face, but we could not find Oslo Klinger anywhere in Norwegian lore. Or Google as the case may be.

Oslo Kringle Recipe

One sister suggested my mom must have just made it up when she was pressed for time one day and one of her progeny needed a baked good for Heritage Day. I sent out a family group text early one morning to find out more.

All three of us knew how to recreate it: cream puff dough, sugar icing, and almonds. We knew that much.

In her defense, Mom said that a woman from church had given her the recipe and it was she who called it Oslo Klinger and said it was Norwegian. Maybe she made it up….

But, no! I asked the Facebook peeps and they solved the mystery! There is, indeed, a dessert called Oslo Kringle. So the letters got a little mixed up. The mystery is solved and our Norwegian heritage claims remain justified.

I did a little research on Oslo Kringle. Apparently, there are many different variety of kringle. Some are made like a filled danish. Others in an O shape. Still others with a pie crust bottom. But, I found some versions similar to ours, meaning we weren’t too crazy for perpetuating this tradition.

Oslo Kringle Recipe

When I bit into this last weekend, it was like taking a bite out of childhood. It tasted just like when Mom made it. The pasty puffs up in weird little hills and valleys. The icing creates little fjords of flavor. The almonds add a nice little crunch.

It’s 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.

Please note that beating in the eggs takes a little muscle. Apparently, my Norwegian ancestors were a bit stronger than I am. I had to have my teenage son take turns. I’ve heard that you can transfer the hot mixture to a stand mixer and beat in the eggs that way. I didn’t want to wash another bowl. I am reconsidering that idea for next time.

Bon Appetit! I hope you enjoy this as much as my family and I do. Yum!

I consider our family to be rather quirky and eclectic in our food traditions. Here are other dishes I grew up with:

Have you got a favorite family food tradition?

About Jessica Fisher

I believe anyone can prepare delicious meals—no matter their budget.

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  1. Cindy says

    1 cup unbleached, all-purpose flour?

  2. Christine says

    My great grandmother was 100% Norwegian and emigrated to New York. My grandmother made Yulekake and Vetekake during the holidays. I was never fond of the citron. My kids and husband do not like it either so I do not bother making them. My grandmother would also make Krumkake. I did love those thin cookies. My family is ok with them but the recipe makes so many that they end up spoiling before we can eat them all so that tradition has also gone by the wayside. One time I made Lefse and again that made way to many and no one ate it. Thank you for sharing this Norwegian recipe. Norwegian recipes are hard to find. I will give this one a try.

  3. Jennifer says

    Poke holes in and let it rest in the turned off oven. A few holes? All over holes? Sounds fantastic, but I think I will use the stand mixer. This would be a perfect job for a Danish dough whisk

  4. I’m of Norweigen heritage too! I’ve been to Norway a few times and am fascinated with the culture! My family makes a Kringle (pronounced Kring-la) that’s a little different than yours. It’s like a braided cinnamon bread with a sugar glaze. I am going to give your recipe a try, too! It’s sounds great! I’m going to ask my aunt about it too — she still lives in Norway. Thanks for sharing this great recipe!

  5. Jessica S says

    SOOO excited! LOVE Kringle and Julekake! Have not had Kringle b/c I am too cheap to order it.. I definletly will be trying this! I get a loaf of Julekake for Christmas from my aunt! YUM!

    • Remember there are lots of different recipes for kringle, so this might not be what you think of when you think kringle. I hope it is, though.

  6. I have a very similar recipe a friend gave me years ago. It is called Danish Puff and was served for breakfast. Yours looks like it would be delicious with a good cup of coffee!

  7. Dugleik says

    I have never heard of this, although from the links it seems more of a Danish thing (I can’t find recipes in Norwegian), but since the Scandinavian countries have such a connected history there are quite a few things that overlap.

    That said, it does look like a punctured vannbakkels without cream.

    • It’s been hard to do this research since my Gramma passed away 13 years ago and my Norwegian is non-existent. My fear is that this is an Americanized version of something.

      Happy to hear any new research you have. But, yes, a google/translate search of vannbakkels looks like they are in the same family.

      • Vin Alexander says

        My grandmother from my stepfather’s side emigrated here from Norway just a year before he was born, and this is almost the exact same recipe as hers. She didn’t use salt in the dough because she used salted butter and figured that was enough. For the frosting, it was 1c powdered sugar, 1tbsp room temp butter, 1tsp almond and 1.5 tbsp heavy cream or half and half.

        We also shape it like a giant ring. Very similar though. Pretty sure it’s not americanized because that was a family recipe from Norway.

    • Kathy says

      I am Danish (as in full blooded Dane, who lives in Denmark ๐Ÿ˜‰ ) and you are right; this is a punctured vandbakkelse or Waleskringle.

      If you bake the puff pastry in individual serving sizes and let them cool without puncturing them, you can fill them with jam and cream, and it is called a “vandbakkelse”. If you bake it as a big cake and do the same, its called a Waleskringle.

      Hope it clears Things up a bit ๐Ÿ™‚

      Love reading your site, by the way!


  8. Vicky says

    Ok, confession time: I left a comment on your FB page saying I was making an Oslo Kringle but I had a different recipe. HUGE FLOP. Ugh, I don’t like wasting ingredients. I will be trying yours, because I don’t think you’d steer the rest of us wrong. ๐Ÿ˜‰

    I am German, but we grew up eating kringle because my sister was a pro at making it (Danish kringle). My husband is half Dutch, half Danish, and he grew up eating it, too. I never had the knack for making the Danish kind (way too putzy), so maybe this will make our breakfast a bit more special. And Christmas! I was going to order some kringle from our favorite Danish bakery in southern WI but it is so expensive!!

    • Bummer on the flop. ๐Ÿ™

      If you know how to make cream puff dough, this should be easy. And keep in mind, all my research says this is very different than the Danish kind. (I’ve never had the Danish variety, so I can’t compare.)

    • Joan says

      My ALDI has it for the season. Itโ€™s with the breads.

  9. Hurray for Kringle!! My husband and I both have Norwegian in our backgrounds, and one Christmas he asked me to call his aunt and get Grandma’s recipe… and now it’s been our Christmas morning tradition the last 4 years. His family always called it “Kris Kringle.” ๐Ÿ™‚ We don’t do the almonds on the top, and my instructions are slightly different, but yours looks just like ours! We actually do two long narrow strips (like 3″ wide, the length of the pan), and ours separates into two layers — a flour/butter sort of pie crust botom layer, then the egg/flour/almond layer poured overtop. Bake and glaze. Traditions are so fun!

  10. Donna says

    LOVE! This brings back memories… my Danish great grandma used to make something similar to this for “coffee klatsch” when I was a child. SO good.

  11. Kirstin says

    Loved this post. I’m half Norwegian.

  12. Emily says

    Love this! Thank you for the recipes; we will be making it Christmas morning. We called it Oslo Kringler my whole childhood! ๐Ÿ™‚

  13. Erika says

    Thanks for sharing!!! When I was a kid my aunties would make this and it was called Oslo Kringler…and round shaped. Now, no one seems to have the recipe and I was heartbroken – But no more!! Thanks again!

  14. Veronica says

    Hi, i an norwegian and was so happy to see this recipe. IT is quite similar to what we call wienerbrรธd which is very popular in norway, i can basically find it anywhere. Try Google it ๐Ÿ™‚

  15. Jill says

    I tried a similar recipe from my sister but it had a crust which was not good at all. Searching the internet I found this recipe and I loved it! The pastry reminders me of popovers. I may try to flavor it using lemon during the summertime.
    Thank you, this is now a family favorite.

    • Lemon sounds lovely! Yes, I saw the same recipes with crust. Didn’t understand that at all. Glad you liked it!

  16. I had never heard of Oslo Kringle until I stumbled upon your blog! What a beautiful discovery. I can’t wait to try this at home!

  17. Kate says

    Instruction #4 ‘bean the eggs’… Haven’t tried this kind of kringle, looking forward to making this! kringle is a tradition in this family at Christmas — purchasing it, that is! Thanks for the recipe, have enjoyed your blog. K

  18. Bryan says

    I think you should make a video of this. ๐Ÿ˜‰

  19. Kristen Rognaldson says

    I have been experimenting with my Kringla recipe: Baking at 350 degrees for 45 min. gives a lighter result on top and the custard is lovely. It gets eaten fast doesn’t it!

  20. Solveig Peck says

    There’s a similar one I had the first time I went to Norway, called Vannbakkelse. I looked and looked for the recipe, and finally found it in ‘The Great Scandinavian Baking Book’ by Beatrice Ojakangas under the name Norwegian Cream Puff Pretzel, or Vandbakkelskringle. The directions call for shaping it like a Danish kringle. I just spooned it in strips.

  21. Destiny says

    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.

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