As a Danish-born American, I do wish you would call this anything BUT a Kringle. Kringle specifically refers to the SHAPE of the pastry, not the pastry itself, and the shape of a Kringle is like the classic pretzel. Additionally, the Kringle, as it is made in Denmark, and in Solvang, the California town founded by three Danish immigrants as a Danish-American colony, is never topped by anything but sparkling sugar and some sliced almonds. The filling is an almond flavored remonce and it is typically lightly filled with both sides folded in toward the center leaving a gap. All the fancy toppings and oddball fillings in most widely commercially produced "Kringles" are adaptations to the American preference for very sugary sweets. Danish pastries, known to Danes as "wienerbrød" or "Viennese bread", when made as individual pieces, may have a simple drizzle of icing, but typically Danes prefer buttery richness over very sweet tastes. Link to a bakery in Denmark showing a nice Kringle and assorted Danish: http://siestabageri.dk/wienerbroed

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