Kantkrøll

Kantkrøll is a term used to describe a specific type of rolled pastry, often found in Danish baking traditions. It is characterized by its flaky, buttery layers that are rolled or folded to create a spiral or coiled shape. The dough is typically a laminated dough, similar to that used for croissants, which involves repeatedly folding and rolling butter into the dough to create numerous thin layers. This process results in the pastry's signature crisp exterior and tender, airy interior.

The filling for kantkrøll can vary, but common additions include cinnamon, sugar, or a fruit preserve. Some variations may also incorporate nuts or marzipan. The pastry is often baked until golden brown and can be enjoyed on its own or as part of a breakfast or dessert spread. The name "kantkrøll" itself translates loosely to "edge curl" or "corner curl," likely referring to the way the dough is shaped. While closely related to other Danish pastries, kantkrøll has its own distinct texture and form that distinguishes it within the pastry family.