This old fashioned pastry became famous in Denmark, when a very popular TV-host from a gardening show raved about it as the worlds best kringle. The recipe originates from Anne Magrethe in Hirtshals. She was a kogekone a kinda cook for when you had large family parties at a kind of community center. You got home cooked style food from a cook who was used to scaling up the amount of food. It was kinda catering before we had catering.
I do agree that this pastry or kringle is really good. It have a nice flakiness without being a lamination of traditional pastry. You can add raisins or some kind of jam as filling. I like it best when it is more traditional.
200 ml lukewarm water
300 g butter, room temperature
50 g live yeast or 4 teaspoons dry yeast
3 tablespoons sugar
3 eggs (+ more for egg wash)
450 g all-purpose flour
1½ teaspoons salt
225 g butter, room temperature
225 g sugar
100 g marzipan (almonds paste), grated
Mix water, yeast, sugar, eggs and diced butter together in the stand mixer bowl. Let it rest for about 20 minutes.
Add flour and salt and knead the dough together. Do not over-knead the dough. Let the dough rise in a warm spot in the house for about 30 minutes.
Mix together the filling and put it in a piping bag, cutting a dime sized hole.
Preheat the oven 425℉ (220℃). Prepare 2 baking sheets with parchment paper, set aside.
The dough is kinda sticky, so place the dough onto a well floured surface. Divide it into 4 pieces. Roll each piece out to a narrow rectangle, about the length of your baking sheet. Pipe the filling onto the middle of the rectangle leaving a small piece without in both ends. Fold the dough over the filling, and Pinch the ends tightly, to keep the filling inside. Gently press a dent lengthwise in the middle of the pastry. Place 2 pastries on each baking sheet. (I know, I’m a rebel, I did 3 and one). Brush on some egg wash, sprinkle with sugar and almond slivers. Let the pastries rise for about 15 minutes.
Bake the pastries for 15 minutes until dark golden brown.
Let the pastries cool on a wire rack. Serve the pastries slightly warm or at room temperature.