Kringles!

I just discovered the kringle.

Not being much of a pastry person, I have somehow managed to live an undisclosed number of years without ever eating one of these delicate oval-shaped Danish pastries.

The kringle was originally brought to Racine and southeastern Wisconsin in the late 1800s by Danish immigrant bakers. As the years passed, a variety of fruit and nut fillings were introduced and the shape was slightly modified. But one thing that didn’t change was the intensive time commitment involved in the baking process. O & H Danish Bakery claims it spends three days producing a proper light and flakey kringle.

And after tasting one of the apple filled kringles this morning, I have to admit their efforts are well worth it.