La Ciambella Danese: Italian-Inspired Danish Kringle
This Italian-Danish fusion pastry features layers of flaky, mascarpone-enriched dough wrapped around an almond-amaretto filling and finished with a tangy limoncello glaze. Inspired by a Danish Kringle and Italian traditions, it's a refined, celebratory bake that blends cultures and family memories in one exquisite ring.
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.
Notes
You can refrigerate the dough up to 3 days ahead or freeze. Almond paste can be softened slightly in microwave. Glaze should be applied after cooling.