Delicious Homemade Wisconsin Kringle | Recipe Idea Shop (2024)

FAQs

What is the difference between a Danish and a kringle? ›

A Kringle is a “Danish". “Danish pastry” or a “Danish” is an umbrella term for various types of buttery, flaky pastry. A Kringle is a pastry made with layers of sweet, flaky pastry, filled with fruit, nut or gourmet filling and topped with sweet icing. Originally, the Kringle was in a twisted shape like pretzels.

Kringle officially became Wisconsin's State Pastry on June 30th, 2013. We are proud to be a part of Wisconsin's heritage and to continue the tradition of baking Kringle in Racine, Wisconsin!

An oval-shaped pastry, the Kringle is made with 36 layers of buttery dough and filled with cheese, fruits, nuts, and other amazing fillings. Once baked, the Kringle is drizzled with icing and sometimes other toppings like cinnamon sugar or crushed nuts.

Kringle became the official state pastry in 2013 as part of the state's budget. Pasty proponents urged former Gov. Scott Walker not to veto that part of the budget, saying that the kringle designation would boost Racine's economy and put southeast Wisconsin "on the culinary map," according to the Associated Press.

With a high concentration of Danish settlers immigrating to southern Wisconsin, the city of Racine became known as the kringle capital of the world.

Kringle stay fresh a long time although we recommend 7 days at room temperature, 10 days in the refrigerator, or 6 months in the freezer. We seriously doubt it will last that long, since they are quite delicious, but it's always nice to know you have options!

Known as "America's Dairyland", Wisconsin is famous for its cheese as well as other dairy products, such as cheese curds and frozen custard. Other notable foods common to the region include bratwursts, beer, brandy Old Fashioned co*cktails, butter burgers, fish fries and fish boils, cranberries, and booyah stew.

The pie for this state is a cranberry pie with a cornmeal crust and Bucky Badger fried cheese curds on top! The cranberry was designated the state fruit in 2003.

The cranberry was designated the state fruit in 2003. The legislation was the culmination of a class project by fifth grade students from Trevor Grade School in Kenosha County, who decided that the cranberry, rather than the cherry, was the best candidate for Wisconsin's state fruit.

The Best Kringle in North America - Uncle Mike's Bake Shoppe.

Does Aldi have kringles? ›

The Kringle that Aldi sells is less expensive and appears to be just as authentic as the Kringle sold at TJ's. Racine Danish Kringles is a third-generation bakery in Racine, Wisconsin specializing in Kringles. The bakery that makes the Kringle that Trader Joe's sells, O&H Danish Bakery, is also located in Racine.

The Danish serve Kringle at room temperature or warmed, cut into slices, and usually with a glass of milk or a coffee.

Wisconsin has a state pastry (kringle), Louisiana has a state meat pie (Natchitoches), and Vermont has a state flavor (maple).

Wisconsin's love of frozen custard — a dessert similar to ice cream, but made with eggs in addition to cream, sugar, and flavoring — is so solid that it might surprise you to know that the treat didn't originate in Wisconsin.

To this day, Wisconsin still does not have a state muffin, although cranberries finally got their due and were named the state fruit in 2003, at the request of a fifth-grade class from Kenosha County.

You can now get the O&H raspberry danish kringle. This was packed with a sweet raspberry filling served in their signature flaky pastry, topped off with an icing. Which danish kringle is your favorite?

Kringle started out as the Nordic version of a pretzel, possibly made as early as the 13th century by Roman Catholic monks, especially in Denmark. Its name derives from the Old Norse “kringla” meaning a circle or oval. Danish immigrants brought the treat with them when they settled in Racine in the late 19th century.

Kringle (/ˈkrɪŋɡəl/,) is a Northern European pastry, a variety of pretzel. Pretzels were introduced by Roman Catholic monks in the 13th century in Denmark, and from there they spread throughout Scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle.

In appearance, they resemble a danish, but there is a difference: danish dough is light and flaky whereas a kolache tends to be slightly more dense and sweet with the dough being similar to brioche.