From our kitchen to yours, for you to enjoy and explore Danish Canadian cultural cuisine. 

Danish Canadian Kringle

Pour milk into bowl, sprinkle over the yeast and stir to dissolve. Add eggs, sugar and salt. Cover and leave for 30 minutes. Cut the butter into cubes and rub with hands into the flour. After 30 minutes, add yeast mixture to flour and combine. Knead on a floured surface until dough is smooth. The dough is delicate, so you may have to use a bit more flour and handle with care. Place dough in bowl and cover, let rise at room temperature for 1 hour.

For filling, mix chopped almonds, sugar, and butter into a paste. Set aside and roll the dough on a floured surface, into a rectangle. Fold it into three, cross ways, like a business letter, then turn it 90 degrees. Divide dough into three and roll each out into rectangles. Divide filling into three and spread in equal portions on each rectangle down the centre. Scatter raisons (optional)  over dough.

Fold the short ends up first, over the filling. Fold the sides over the filling, and over lapping by 1cm. Place on baking sheets lined with parchment, and cover with a tea towel. Let rise for 30-40 minutes, till dough feels puffy to the touch.

​Pre heat oven to 425° F

Brush each pastry with egg and sprinkle with almond flakes. Bake for 15-20 minutes, keeping an eye on them so they do not look too dark. If they are darkening too quickly, reduce oven temperature to 400° F. Cool down on wire rack, these can be served warm or cool.


1/3 cup + 1 tbsp lukewarm milk

3tsp yeast

3 eggs lightly beaten

1/2 cup white sugar

4 1/4 cups flour


1 1/4 cup roughly chopped almonds

1 cup white sugar

18 tbsp soft butter

1 cup raisins

1 egg beaten

2/3 cup slivered almonds

Handful of raisins (optional, to taste)




Beat flour, milk and egg yolks together until there are no lumps. Add melted butter and beat well. Fold in beaten egg whites.

Heat Æbleskiver pan, and lightly oil. Fill each hole till almost full. Wait a couple seconds, then use a knitting needle or wooden skewer to turn each ball a quarter way round. Quickly turn all balls, then starting with the first one, turn all balls again, and repeat till the balls are complete. Continue turning till brown and crisp on all sides.

If your balls are not hollow, fill the holes a little less.

Do not be worried if you tear or over cook, these take a couple of tries to get the knack of cooking.

Serve with icing sugar and jam, or what you would normally eat with pancakes. These can be frozen and reheated in the oven later.


3 eggs, yolks separated and whites beaten

1 1/3 cup flour

1 cup milk

3/4 cup melted butter


Danish Roast Pork


If you wish to add spiced paste, put all spices and herbs and chills into a processor, or with a mortar and pestle, grind it up and make a paste. Remove the pork rind and cover meat with paste, then put the scored pork rind back on and twine the roast. Bake at 400° F for one and a half hours.

Use a sharp knife to cut long deep grooves in the rind of the pork roast. The grooves should be about 5mm (1/5 inch) apart. Make sure to make deep grooves in the rind, but do not cut into the actual meat. Rub the entire roast thoroughly with coarse salt. Make sure that you get lots of salt in the grooves. (Optional) Place 3-6 dried bay leaves in the grooves.

Place the roast on a rack with a roasting pan underneath in the roasting pan. Add ½ litre (2 cups) of water and some sliced carrots and onions. This water with the vegetables can later be used to make a nice gravy. Make sure that the roast is lying in a horizontal position. You can use a ball of aluminium foil under the roast to level it. If you do not do this, you risk that the rind gets an uneven color or get burned. Preheat the oven to 225° C (440°F) and cook the roast for 15 minutes. Turn on the heat to 200° C (400° F) and continue cooking. When the core temperature is 65° C (150° F).  Let cool for 15 minutes and serve.

For gravy, drain vegetables from the water, and pour into saucepan. Add some heavy cream and some brown gravy coloring, add salt to taste.


2 kg boneless pork roast with rind

coarse salt

5 dried bay leaves (optional)

1 lemon worth of finely grated zest