Kringle is a thin and delicate pastry developed hundreds of years ago in Denmark. Racine Danish Kringles are made from a traditional recipe that Danish bakers brought with them to the US when they immigrated to Racine, Wisconsin in the 1880s. This authentic, old-world recipe has been handed down from generation to generation. Our Kringle is a hand-crafted delicacy and makes an ideal gift for today's gourmet shopper. Racine Danish Kringles are perfect for serving at breakfast, brunch, special occasions or even as dessert. For coffee-lovers, our Kringle is an ideal companion to a great cup of JO.

Kringle is hand-rolled from Danish pastry dough (Weinerbrod dough) that has been rested overnight before shaping, filling, and baking. Kringle is made of multiple flaky layers of delicate pastry dough. At Racine Danish Kringles, we knead and shape the delicate pastry using revered, old-world baking techniques, into either 22-ounce ovals or 10.5-ounce rectangular "sticks." After filling with delicious varieties of fruit, nut, and gourmet flavor combinations, our Kringle is baked to a golden perfection and topped with rich buttercream icing.

Kringles arrive ready-to-eat. Or freeze upon receipt to enjoy at a later date. To thaw, remove from freezer and let sit at room temperature for about one hour before serving.

Never Refrigerate, but freeze and refreeze as much as needed. Kringles are good 6 months frozen and 3-5 days at room temperature.

Yes. Racine Danish Kringles are a Certified Dairy Kosher Product and carry the official Kosher seal.

There are over 20 delicious flavor choices:

Cut the kringle into wedges or slices as shown on the diagrams below. You’ll get approximately 12-14 slices or 16-20 wedges, depending on the actual portion size.

You may serve a kringle at room temperature, garnished with fresh fruit. Butter or margarine is optional, since the kringle pastry is mouthwatering and tender all on its own. If you would like to serve the kringle warm, choose from the following options. Remember that a warmed kringle is more fragile, so be sure to support slices with your serving utensil while plating.

Conventional Oven: Preheat oven to 300°F. Slide a whole, uncut kringle onto a baking sheet lined with foil. Cover loosely with a large piece of foil, and place in a 300°F oven for 12-15 minutes. Remove foil before slicing, arrange on a warmed serving platter, and serve immediately.

Toaster Oven: Slice the kringle according to your desired portion size. Line the baking sheet of your toaster oven with foil, and place kringle pieces to fit on it. Do not stack kringle slices, since warmed frosting will melt and make them stick together. Cover loosely with foil and bake at 300°F for 10 minutes, or until kringle is warmed through. Serve immediately.

Microwave: Slice the kringle according to your desired portion size. Arrange slices on a microwave-safe platter. Tear off two sheets of a plain white paper towel (or use a dinner-size paper napkin), sprinkle with cold water, and wring until the towel is simply damp but not dripping. Place toothpicks in 4-5 kringle slices and gently drape the damp towel over the plate, not allowing it to rest on the frosting. Microwave on medium heat for 30 seconds. Turn the plate, and microwave again on medium heat for 20 seconds. Remove from oven and let sit for a minute, covered, before removing towel and toothpicks. Be careful not to overheat pastry, or the filling will be too hot. Microwaves may make the kringle pastry a bit chewier and tougher.

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