Patience is a virtue...at least that is what we believe! Throughout the years, our parents and grandparents have stressed the importance of following the recipes and methods established in Old Denmark. That's why when we create our Kringle pastry, we gently roll butter into the dough and then let it rest overnight. We repeat the process for three consecutive days that results in our 36-layer-pastry dough. Once baked, it is exquistely rich, yet light, tender, flaky and flavorful.