Kringle
Kringle is a large, oval-shaped pastry made from a laminated, yeasted dough folded with butter in thin layers, similar to puff pastry but slightly richer and more bread-like. It's filled with a thin ribbon of fruit, nut, or cream cheese filling, rolled, shaped into a ring or oval, baked until golden and flaky, and finished with a light icing drizzle. The pastry traces back to Danish immigrants, but the version most people know today, oval, generously filled, and sold whole, is a specialty of Racine, Wisconsin, where it was declared the official state pastry.
Varieties
Traditional Danish kringle is pretzel-shaped, made with a lighter dough, and holds only a thin swirl of filling. The Wisconsin style, developed by Danish bakers who settled in Racine, is oval, uses more butter in the lamination, and is packed with a much thicker layer of filling, which is why the two versions taste and look noticeably different despite sharing a name.
Buying tips
Bakeries that specialize in kringle (many in Racine, Wisconsin ship nationally) tend to use real butter lamination rather than shortening, which shows up as visibly distinct, flaky layers when sliced. Check the ingredient list for butter listed high up, and choose fillings like almond, pecan, or fruit preserves over artificially flavored ones for better texture and flavor.
Substitutes
Danish pastry (wienerbrød) — 1:1
Same laminated dough family and similar flakiness, but individual Danish pastries have far less filling per bite than a whole kringle.
Fruit or nut strudel — 1:1
Uses a thinner, flakier phyllo-style dough rather than laminated yeast dough, so the texture is crisper and less bready.
Braided cream cheese or fruit coffee cake — 1:1
Softer, cake-like texture rather than flaky layers, but works as a close substitute for a breakfast spread or coffee gathering.
Cinnamon roll ring (cut into a wreath and iced) — 1:1
Much softer and doughier than true kringle, but shares the ring shape and icing finish for presentation.
Storage
Whole kringle keeps at room temperature, wrapped in foil or its original box, for 2 to 3 days. For longer storage, wrap tightly in plastic and foil and freeze for up to 3 months; thaw at room temperature for a few hours before serving. Avoid refrigerating, which dries out the laminated layers faster than room temperature or freezer storage.
How to use
Serve sliced into wedges alongside coffee for breakfast or brunch, as a dessert after a holiday meal, or as a gift item shipped whole. Warming a room-temperature slice in a low oven for 5 to 8 minutes restores some of the flakiness lost in storage.
What it pairs with
Pairs well with strong black coffee, which cuts the sweetness, or with a dessert wine like a late-harvest Riesling. Fruit-filled versions work well with a scoop of vanilla ice cream for dessert.
Nutrition
Kringle is a butter-and-sugar laminated pastry, so a single wedge typically runs 300 to 450 calories depending on filling, with significant saturated fat from the butter layers. It's a treat food, not an everyday bread.
FAQ
Is kringle the same as a Danish pastry?
They share the same laminated dough origins, but a Danish pastry is a small, individual piece with a thin filling, while kringle is a large, shareable ring or oval with a much heavier filling layer.
Why is kringle associated with Wisconsin?
Danish immigrants settled in Racine, Wisconsin in the 1800s and opened bakeries there; the local version they developed became distinct enough that Wisconsin named kringle its official state pastry in 2013.
Can kringle be made gluten-free?
Yes, some bakeries produce gluten-free kringle using alternative flour blends, but the lamination process is harder to replicate without gluten, so the texture is usually denser and less flaky than the traditional version.
How do you reheat kringle without drying it out?
Warm slices in a 300°F oven for 5 to 8 minutes rather than microwaving, which turns the flaky layers soft and chewy instead of crisp.
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