Lemon Kringle
Lemon Kringle is a rich, flaky Danish pastry shaped into an oval or ring, traditionally filled with a sweet and tangy lemon-flavored almond paste or custard. It is often topped with a bright lemon glaze and sometimes sliced almonds, making it a popular breakfast treat or dessert. Originating from Scandinavian baking traditions, it is particularly beloved in the American Midwest, especially in Wisconsin.
🍽️ Nutrition at a glance
This pastry is high in carbohydrates and fat due to its buttery, laminated dough and sugary filling, with a moderate amount of protein from the almonds and flour. A typical serving can range from 300 to 500 calories, offering a quick energy boost but limited essential vitamins or minerals.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 5 g |
| Carbs | 45 g |
| Fat | 18 g |
| Fiber | 1 g |
| Sugar | 22 g |
| Sodium | 280 mg |
| Calcium | 40 mg |
| Iron | 2 mg |
| Potassium | 80 mg |
| Vitamin A | 150 IU |
| Vitamin C | 2 mg |
| Thiamin (B1) | 0.2 mg |
| Niacin (B3) | 2 mg |
| Folate | 40 mcg |
Per 1 pastry (approx. 85 g) · estimated, varies by recipe
💡 What's interesting
The Kringle's unique shape and texture come from a labor-intensive process of folding butter into dough, similar to croissant-making, which creates its signature flaky layers. In the United States, it has become a cultural staple in Danish-American communities, often served during holidays and celebrations.
