Monday, December 24, 2012

Marzipan Christmas Kringle (Juleskringle) Recipe

  • New at Allrecipes
  • READY IN 15 hr
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"This marzipan tubular bread is an ABSOLUTE must for the Christmas season and a traditional dinner would not be complete without this Christmas Kringle for dessert. It may seem complicated at first glance, but if you follow the recipe step by step, it is actually quite easy and you will amaze your family with this beautiful dessert. This is an extremely rich and decadent treat so guests only need a little. Often a coin is hidden in the kringle and it is thought that the finder will be guaranteed good luck for the upcoming year. As such, it is considered bad luck not to indulge at Christmas!" -  


Original recipe makes 1 loaf 


  1. In a small bowl, stir together the milk and sugar. Sprinkle the yeast over the top and let stand for 10 minutes to dissolve. Stir in cream.
  2. In a separate bowl, stir together the flour, sugar, salt and cardamom. Cut in the butter using a pastry blender or pinching with your fingers until it is a course mealy texture. Stir in the yeast mixture until well blended. Pat into a ball, flatten slightly, then wrap in plastic wrap. Refrigerate for 12 to 24 hours.
  3. To make the filling, mix the almond paste, almonds, sugar, cinnamon and almond extract using an electric mixer until evenly blended. It may be crumbly.
  4. Roll the chilled dough out into a 2 inch wide and 24 inch long rectangle. Spread the filling to within 2 inches of the sides and roll up into a tube. Cover your work surface with sugar, and roll the tube of dough in the sugar to coat thoroughly. Roll and stretch the dough out to form a long rope about 40 inches long. Place on a parchment lined baking sheet and shape into a pretzel shape.
  5. Brush the top of the pretzel with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.
  6. Preheat the oven to 375 degrees F (190 degrees C). Bake the kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.      Source:


  1. Hi there. Could you check the dimensions on the dough rectangle prior to spreading the filling? It says 2 inches by 24 inches, but I don't think that's correct. Twelve inches, maybe? Also, the photo is wrong. It really threw me off.

    1. I apologize for the late response. This recipe was originally from a woman named Wolseley from Winnipeg Canada. The ones is the picture are rolled out 12" X 6" and cut into rectangles and rolled individually.


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