Kringle

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Quick Bite

Wisconsin kringle is a flaky oval Danish pastry filled with fruit, nuts, or sweet cheese and finished with icing. It is buttery, layered, celebratory, and Racine’s pastry pride.

History

Kringle came to Wisconsin with Danish immigrants, especially in Racine, where a large Danish community helped make the pastry a local icon. Traditional Danish kringle was adapted over time into the large, oval, filled pastry now strongly associated with Wisconsin.

Racine is the center of Wisconsin kringle culture. Danish bakeries there built reputations around delicate laminated dough, rich fillings, and icing. The pastry became a holiday favorite, a brunch centerpiece, a road-trip souvenir, and the kind of gift that gets opened before the coffee is ready.

In 2013, kringle became Wisconsin’s official state pastry, which is both charming and correct. The state knows what it is good at: dairy, dough, filling, and unapologetic pastry pride.

A good kringle should be flaky but tender, with a generous filling that does not overwhelm the pastry. Almond, pecan, raspberry, cherry, apple, and cream cheese are all classic directions. The icing should add sweetness, not bury the whole thing under sugar cement.

Fun Facts

• Kringle is Wisconsin’s official state pastry.
• Racine is known as a major kringle center.
• Almond and pecan are classic flavors, but fruit and cream cheese versions are also beloved.

Where to Try

O&H Danish Bakery Racine, Wisconsin
A famous Racine kringle bakery offering classic and creative flavors, shipped widely and sold locally.

Racine Danish Kringles Racine, Wisconsin
A long-running Racine bakery name focused on traditional Danish kringle.

Lehmann’s Bakery Racine, Wisconsin
Racine’s oldest continually operating bakery, carrying on Danish kringle traditions for generations.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Almond Kringle Makes: 2 small kringles Prep: 45 minutes, plus chilling and rising Cook: 20 to 25 minutes Difficulty: Medium Style: Wisconsin / Danish-American Pastry

Ingredients

For the dough:

• 3 cups all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 ¼ teaspoons instant yeast
• 1 cup cold unsalted butter, sliced thin
• ¾ cup warm milk
• 1 large egg

For the filling:

• 1 cup almond paste
• ¼ cup sugar
• 2 tablespoons softened butter
• ½ teaspoon almond extract

For the icing:

• 1 cup powdered sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• Sliced almonds, optional

Instructions

1. Mix the dry ingredients: Mix flour, sugar, salt, and yeast.
2. Cut in butter: Cut in cold butter, leaving visible pieces.
3. Make the dough: Add warm milk and egg, mixing until a rough dough forms.
4. Chill: Wrap and chill for at least 4 hours, preferably overnight.
5. First fold: Roll the chilled dough into a large rectangle, fold it in thirds, then chill again for 30 minutes.
6. Repeat folds: Repeat the rolling and folding two more times.
7. Make the filling: Mix almond paste, sugar, softened butter, and almond extract.
8. Divide and roll: Divide dough in half and roll each piece into a long rectangle.
9. Fill: Spread filling down the center of each rectangle.
10. Seal: Fold dough over the filling and seal.
11. Shape: Shape each filled dough into an oval or horseshoe on a baking sheet.
12. Rise: Let rise until slightly puffy.
13. Bake: Bake at 375°F for 20 to 25 minutes, until golden.
14. Cool: Cool slightly.
15. Make icing: Mix powdered sugar, milk, and vanilla into icing.
16. Finish: Drizzle over the kringle and sprinkle with sliced almonds if using.

Traditional note: To make it more traditional, use laminated Danish-style dough, shape it into an oval, and choose a classic filling like almond, pecan, raspberry, or cherry. It should be flaky, buttery, and served with coffee.

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