This is a typical Danish dessert. The name in Danish is “kringle”, which means “Pretzel” (we have the same word for a salty German-style pretzel and this sweet pastery).
Its quite easy to make, and it tastes amazing (just ask my family). It consists of a sweet pastry dough with a filling made of apples, almonds, prunes and a sugary cream (remonce) mainly made of brown sugar, butter, and marzipan. In the filling I prefer using prunes (it tastes more Danish to me), but you can also use raisins instead. It’s also very important to use sour apples if possible!
Does anyone knows a better word for pearl sugar in English? I’m not sure this is the right word, since it’s more or less a direct translation from the Danish word.
Danish Pretzel Pastery
Ingredients
Dough
- 2 dl almond milk
- 50 g fresh yeast or 14 g dry yeast
- 40 g sugar
- 250 g plantbased butter
- 1 tsp salt
- 2 tsp cardamom
- 500 g flour
Remonce
- 150 g brown sugar
- 1 pinch of cinnamon grounded
- 200 g marzipan grated
- 150 g plantbased butter chopped
Filling
- 1 apple chopped
- 200 g prunes or raisins (chop the prunces into raisin size)
- 80 g almonds chopped
Topping
- 6 tbsp plantbased whipping cream
- 2 tbsp pearl sugar
Instructions
Dough
- Heat the milk till finger warm (it feels neither too warm nor too cold when you stick your littlefinger in it)
- Whisk yeast and milk in a bowl till the yeast has dissolved
- Add sugar, butter, salt, cardamom, and half of the flour and mix well
- Add the rest of the flour little by little while kneading
- Let the dough rise for 30 min in the bowl with a dish towel covering it (make the remonce and prepare the topping while waiting)
Remonce
- Mix sugar and cinnamon
- Add the rest of the ingredients and mix till it has a smooth texture
Putting it all together
- Roll the dough out to a long rectangle (about 1 m long and 1-2 cm thick)
- Spread the remonce over the dough with a knife
- Add apples, prunes/raisins, and half of the almonds along the center of the rectangle
- Fold the two sides over the topping to close it
- Roll the dough over so the opening is at the bottom
- Shape the dough into a pretzel shape on a piece of baking paper
- Brush the dough with whipping cream and sprinkle pearl sugar and the rest of the almonds on top
- Bake in the oven at 200°C for 20 min