La Ciambella Danese: My Italian-Inspired Danish Kringle Recipe
There’s something truly magical about the aroma of La Ciambella Danese baking in the oven—my Italian-inspired take on the Danish Kringle that has become an absolute game changer in our family gatherings. This delicate, flaky pastry filled with sweet almond paste and drizzled with a limoncello glaze represents the beautiful marriage between Scandinavian tradition and Italian flair. My nonna first introduced this fusion recipe after traveling to Denmark in her youth, bringing back techniques that she brilliantly adapted using our family’s Italian baking wisdom. The result? A next-level pastry that honors both cultures while creating something uniquely ours. Every time I fold the delicate dough, I hear my grandmother’s patient instructions guiding my hands through this labor of love.
Why You’ll Love It
This Italian-inspired Kringle celebrates the finest elements of both culinary traditions. The use of ’00’ flour—the gold standard in Italian baking—creates an incredibly light, tender pastry that simply can’t be matched with regular all-purpose varieties. The addition of mascarpone in the dough is the secret technique that elevates this recipe, providing a subtle richness while ensuring the layers remain delicately flaky. My family’s unique touch comes from infusing the almond filling with amaretto and fresh citrus zests, honoring the Italian principle that quality ingredients need little manipulation to shine. I’ve simplified the lamination process without sacrificing authenticity—you’ll achieve bakery-quality results without professional equipment or spending all day in the kitchen. This recipe proves that sometimes, the most beautiful traditions are those we adapt and make our own.
Ingredients
For the Pastry Dough:
- 250g Italian ’00’ flour (can substitute all-purpose flour)
- 250g cold unsalted butter, cubed
- 100g mascarpone cheese, chilled
- 2 tbsp granulated sugar
- ¼ tsp sea salt
- 60ml ice-cold water
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
For the Almond Filling:
- 200g almond paste (not marzipan)
- 75g mascarpone cheese, room temperature
- 50g granulated sugar
- 2 large eggs (1 for filling, 1 for egg wash)
- 2 tbsp amaretto liqueur
- 1 tsp orange zest
- ½ tsp almond extract
- Pinch of sea salt
For the Limoncello Glaze:
- 150g powdered sugar, sifted
- 2-3 tbsp limoncello
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
Optional Toppings:
- 50g sliced almonds, lightly toasted
- Candied lemon peel
- Fresh berries (strawberries or raspberries work beautifully)
- Fresh basil leaves for garnish (for a uniquely Italian touch)
Step-by-Step Instructions
Preparing the Pastry Dough:
- Create the butter block: Place the cold cubed butter between two sheets of parchment paper. Using a rolling pin, pound and roll it into a 15x20cm rectangle. Keep the butter cold—this is essential for creating those perfect flaky layers that are the hallmark of a good Ciambella Danese. Return the butter block to the refrigerator while preparing the dough.
- Make the dough base: In a large mixing bowl, combine the ’00’ flour, sugar, and salt. Add the cold mascarpone and use your fingertips to work it into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining. This technique, which my nonna called “sabbiatura” (making sand), ensures the dough will be tender.
- Add wet ingredients: Create a well in the center of your flour mixture. Pour in the ice-cold water, lemon zest, and vanilla extract. Using a fork, gradually incorporate the wet ingredients into the dry, being careful not to overmix. The dough should just barely come together.
- Form the dough: Turn the shaggy dough onto a lightly floured surface and gently press it together into a rough rectangle. Wrap in plastic and refrigerate for at least 30 minutes. Remember, we’re not kneading like typical bread dough—minimal handling is key for tenderness.
- Laminate the dough: On a lightly floured surface, roll the chilled dough into a rectangle approximately 30x25cm. Place the chilled butter block on the bottom two-thirds of the dough. Fold the top third down over the middle, then fold the bottom third up (like folding a letter). This is called a “single fold.”
- Continue lamination: Rotate the dough 90 degrees. Roll it out again to a 30x25cm rectangle and perform another single fold. Wrap and refrigerate for 30 minutes. Repeat this process two more times (four folds total), chilling the dough for 30 minutes between each fold. The dough should rest in the refrigerator for at least 2 hours after the final fold—overnight is even better!
Preparing the Filling:
- In a medium bowl, break up the almond paste into small pieces. Add the room-temperature mascarpone and beat with an electric mixer until smooth.
- Add one egg, sugar, amaretto, orange zest, almond extract, and salt. Mix until well combined but don’t overmix—my nonna always said a light hand makes for a light filling!
- Transfer to a piping bag or zip-top bag with a corner snipped off. Refrigerate until ready to use.
Shaping and Baking:
- Preheat your oven to 190°C (375°F). Line a large baking sheet with parchment paper.
- On a lightly floured surface, roll the chilled dough into a rectangle approximately 30x40cm and about 5mm thick. For the traditional ring shape, transfer the dough to the prepared baking sheet before filling.
- Pipe the almond filling in a line about 5cm wide down the center of the dough, leaving a 5cm border on each end. Alternatively, for the traditional pretzel shape, pipe the filling in a ring about 3cm from the edge, leaving the center empty.
- For the ring shape: Fold the long sides of the dough over the filling, overlapping slightly in the center. Pinch the ends to seal.
- For the pretzel shape: Fold the outer edge over the filling and the inner edge over that, creating a braided appearance. Pinch to seal.
- Carefully transfer the shaped dough to your baking sheet if you haven’t already. Form it into a circle or oval, pinching the ends together to close the ring.
- Beat the remaining egg with 1 tablespoon of water and brush over the dough. Be gentle—the dough is delicate at this point.
- Bake for 25-30 minutes until deep golden brown. The pastry should feel light for its size and sound hollow when tapped on the bottom. If it’s browning too quickly, cover loosely with foil.
- Allow to cool completely on the baking sheet before transferring to a serving platter.
Finishing Touches:
- For the limoncello glaze, whisk together the sifted powdered sugar, limoncello, and lemon juice until smooth. Adjust consistency as needed—it should be thick enough to hold its shape but thin enough to drizzle.
- Drizzle the glaze over the cooled pastry. While still wet, sprinkle with toasted almonds and candied lemon peel if using.
- Allow the glaze to set for about 20 minutes before serving.
Storage and Serving Suggestions
La Ciambella Danese is best enjoyed the day it’s made, but can be stored at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze unglazed for up to 1 month.
To serve, I like to present the whole ring on a rustic wooden board, garnished with fresh berries and basil leaves for a splash of color. Cut into slices and serve with a dollop of mascarpone cream or a small scoop of gelato—vanilla or pistachio pairs beautifully. For breakfast, serve with a strong espresso; for dessert, accompany with a small glass of amaretto or limoncello.
My family traditionally serves this during Easter celebrations, but it’s equally welcome at Christmas gatherings or Sunday brunches when the whole family comes together.
FAQ
Can I make this without alcohol?
Absolutely! Replace the amaretto in the filling with 2 tablespoons of almond milk plus ¼ teaspoon more almond extract. For the glaze, substitute limoncello with 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract.
Can I prepare this in advance?
Yes! The dough can be refrigerated after the final fold for up to 3 days or frozen for up to 1 month. The filling can be made 2 days ahead and kept refrigerated. Assemble and bake the day you plan to serve for best results.
My pastry isn’t flaky. What went wrong?
The most common issue is allowing the butter to warm up too much during the lamination process. If at any point the butter feels soft or starts to ooze, immediately return the dough to the refrigerator. Also, be sure your oven is fully preheated—the initial blast of heat is crucial for creating steam and lift.
Can I use store-bought puff pastry?
While traditional Italian bakers might frown, yes, you can substitute with good-quality all-butter puff pastry in a pinch. The texture won’t be identical, but the flavor will still be wonderful. My grandmother would say it’s better to use quality store-bought than to rush homemade!
Are there regional Italian variations?
While this is my Italian-inspired adaptation of a Danish pastry, similar filled pastries exist throughout Italy. In Naples, they make a “Sfogliatella” with ricotta filling; in Sicily, “Cassata” features similar almond flavorings. My version incorporates elements from northern Italian baking traditions, where butter-laminated doughs are more common.
The almond paste is difficult to work with. Any tips?
If your almond paste seems too firm, microwave it for 5-10 seconds to soften slightly before mixing with the mascarpone. Never use marzipan as a substitute—it’s too sweet and has a different texture. If you can’t find almond paste, make your own by processing blanched almonds with sugar, egg white, and almond extract.
Conclusion
La Ciambella Danese represents everything I love about cooking—the blending of traditions, the sharing of techniques across cultures, and the way food connects us to our heritage while creating new memories. Every time I make this pastry, I feel my grandmother’s presence in the kitchen, nodding approvingly as I fold the dough with the precision she instilled in me. This recipe has graced our table during moments of celebration and simple Sunday gatherings alike, always bringing everyone together in appreciation of the care that went into making it.
The beauty of Italian cooking lies not in rigid adherence to rules but in understanding the principles that guide them—quality ingredients, thoughtful preparation, and the generosity of sharing. I encourage you to make this recipe your own, perhaps adding your family’s favorite flavors or creating new traditions around when to serve it.
I’d love to hear how this recipe works in your kitchen! Did you try any variations? Share your experience and photos online or send me a message. After all, recipes are living things, evolving with each person who makes them with love. Buon appetito!
La Ciambella Danese: Italian-Inspired Danish Kringle
Equipment
- Rolling Pin
- Mixing Bowls
- Electric Mixer
- Parchment Paper
- Baking Sheet
Ingredients
Pastry Dough
- 250 g Italian ’00’ flour can substitute all-purpose flour
- 250 g cold unsalted butter cubed
- 100 g mascarpone cheese chilled
- 2 tbsp granulated sugar
- 1/4 tsp sea salt
- 60 ml ice-cold water
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
Almond Filling
- 200 g almond paste not marzipan
- 75 g mascarpone cheese room temperature
- 50 g granulated sugar
- 2 large eggs 1 for filling, 1 for egg wash
- 2 tbsp amaretto liqueur
- 1 tsp orange zest
- 0.5 tsp almond extract
- Pinch of sea salt
Limoncello Glaze & Toppings
- 150 g powdered sugar sifted
- 2-3 tbsp limoncello
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 50 g sliced almonds lightly toasted
- candied lemon peel
- fresh berries e.g., strawberries or raspberries
- fresh basil leaves for garnish
Instructions
- Create the butter block: Pound cold butter between parchment sheets into a 15x20cm slab and refrigerate.
- Make the dough: Mix flour, sugar, and salt. Rub in mascarpone until crumbly.
- Add water, zest, vanilla. Mix lightly. Chill dough for 30 minutes.
- Roll out and laminate with butter block using four single folds, chilling between each fold.
- Chill dough for at least 2 hours (overnight is best).
- Make filling: Beat almond paste with mascarpone, add egg, sugar, amaretto, zest, almond extract, and salt. Chill.
- Shape dough into a ring with filling. Seal and egg wash.
- Bake at 190°C for 25-30 minutes. Cool completely.
- Make glaze: Mix powdered sugar with limoncello, juice, and zest. Drizzle on cooled pastry.
- Top with almonds, lemon peel, berries, and basil if using.