Oslo Kringle

Would you believe that some people are actually calling this Norwegian kringle, a Danish Kringle and even just Kringla? :=) OH, well, I believe it has so many names because it is such a delicious dessert.

the Norwegians will most likely call it Oslokringle, spelled in one word. You will notice that in the Norwegian language, words are combined together into one word unlike not often in the English language.

Oslokringle is amazingly easy to make and after baking it a couple of times, you'll have this Scandinavian kringle recipe memorized.

Main Ingredients:
1/2 cup soft butter
1 cup flour
1-2 tablespoons cold water

Place flour and butter and salt into a bowl
Use two forks to mix
Add cold water gradually to make a soft dough
Roll dough into a thick rope

Transfer the dough to a cookie sheet

Form the rope into a shape of a B or a Pretzel.
Flatten the "pretzel" and make it 3" wide. This will make room for the topping.

Ingredients for the Topping:
½ cup butter
1 cup water
1 cup flour
¼ teaspoon salt
3 large eggs
½ teaspoon almond extract

Prepare Topping:
Heat butter and water in a saucepan over medium heat. Do not boil.

Add flour and salt gradually stirring constantly to prevent sticking. Use a hand mixer until you have the consistency of one big lump of dough in the center of the pan. Take the pan off the burner and cool the dough.

Add 2 unbeaten eggs gradually while stirring vigorously. Add ½ teaspoon almond extract with the last egg.

Place the topping evenly over the cake while it is warm and still on the cookie sheet.

Bake at 350°F. (180°C.) for 55–65 minutes.

1 tablespoon butter
¾ cup powdered sugar
1-2 tablespoons half and half or heavy cream.
1 teaspoon almond extract.

Mix the ingredients together and apply the frosting while it is still warm.

Now you can serve your Oslo Kringle to guests and ENJOY! © Copyright 2020
All Rights Reserved

For other Scandinavian delights go to Norwegian Recipes

Return to Foods of Norway after Kringle recipe.

Search It Here


Share this page:
Enjoy this page? Please pay it forward. Here's how...

Would you prefer to share this page with others by linking to it?

  1. Click on the HTML link code below.
  2. Copy and paste it, adding a note of your own, into your blog, a Web page, forums, a blog comment, your Facebook account, or anywhere that someone would find this page valuable.