This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

The holidays are right around the corner, so I had to get to baking to see what recipes I want to make this year. And this Vegan Pecan Pie will definitely be on my Thanksgiving table along with my Red Skin Mashed Potatoes.

It is rich and has that sticky, caramel-like consistency that is sweet and filled with all of that classic pecan flavor. Whether you follow a vegan diet or not, you are sure to devour this traditional holiday dessert.

Recipe Ingredients

Vegan Pie Crust – You can make homemade crust or use a pre-made crust. I prefer Marie Callendar’s because they’re vegan, I love the texture and taste, and you can find them in most freezer sections.

Flaxseed Meal – Sometimes referred to as flax eggs are the typical egg substitute when it comes to vegan baking.

For all ingredients and amounts, please see the recipe card below.

How to Make Vegan Pecan Pie

Step #1: Preheat your oven to 350 degrees Fahrenheit.

Step #2: Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.

Step #3: Next, in a medium saucepan over medium heat, whisk together the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.

Step #4: Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.

Step #5: Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.

Step #6: Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.

Step #7: Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.

Step #8: After it has finished baking, let it cool on the counter or cooling rack at room temperature for a minimum of 3 hours. Then, serve and enjoy!

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Vegan Pecan Pie Recipe

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

Course Desserts

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 slices

Calories 291kcal

Author Linda

Ingredients

• 1 1/2 cups pecan halves
• 1/2 cup unsweetened almond milk
• 3/4 cup pure maple syrup
• 1/2 cup brown sugar
• 6 Tbsp flaxseed meal
• 1/2 tsp ground cinnamon
• 2 Tbsp coconut oil
• 1 vegan pie crust I use Marie Callender's

Instructions

• Preheat your oven to 350 degrees Fahrenheit.
• Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.
• Next, in a medium saucepan over medium high heat combine the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
• Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.
• Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.
• Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.
• Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.
• After it has finished baking, let it cool on the counter or cooling rack for a minimum of 3 hours. Then, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for up to 3-4 days, or in your freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 87mg | Potassium: 153mg | Fiber: 3g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg

These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!

It is Fall and so I naturally gravitate towards all things pumpkin which is what inspired these vegan pumpkin chocolate chip cookies. The combination of chocolate chips and pumpkin in a moist and melty cookie is what Fall dreams are made of.

One thing to note is these cookies are gooey and deliciously chewy from the consistency of the batter with the pumpkin puree added in just like my Pumpkin Blondies with White Chocolate Chunks.

Recipe Ingredients

Pumpkin Puree – That scrumptious pumpkin flavor that gives these cookies and my Pumpkin Spice Smoothie their taste!

Pumpkin Pie Spice – Essentially all the scents and flavors of Fall combined into one spice jar. Including but not limited to, cinnamon, nutmeg, allspice, ginger and cloves.

Vegan Chocolate Chips – This is really the only ingredient that needs to be substituted in to make this recipe vegan.

For a full list of ingredients and amounts see the recipe card below.

How to Make Vegan Pumpkin Chocolate Chip Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.

Step #3: Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.

Step #4: In a separate bowl whisk together the flour, baking soda, salt, and pie spice.

Step #5: Add the dry ingredients into the wet ingredients mixture and mix until fully combined.

Step #6: Fold the chocolate chips into the batter.

Step #7: Scoop about 2 Tablespoons worth of dough for each cookie onto your baking sheet, slightly flatten them on your non-stick cookie sheet.

Step #8: Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.

Step #9: Finally serve and enjoy!

FAQs

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Vegan Pumpkin Chocolate Chip Cookies

These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!

Course Cookies, Desserts

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 26 cookies

Calories 157kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• OXO Non-Stick Sheet Pan Set

Ingredients

• 1/2 cup coconut oil solid
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 Tbsp molasses
• 2 Tbsp coconut milk unsweetened
• 1/3 cup pumpkin puree
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup vegan chocolate chips

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.
• Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.
• In a separate bowl whisk together the flour, baking soda, salt, and pie spice.
• Add the dry ingredients into the wet ingredients and mix until fully combined.
• Then, fold the chocolate chips into the batter.
• Next, scoop about 2 Tablespoons worth of dough for each cookie, slightly flatten them on your non-stick cookie sheet. You can also use parchment paper on your cookie sheet if you prefer.
• Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.
• Finally serve and enjoy!

Video

Notes

Be sure to use pumpkin puree and not pumpkin pie mix!

Allow you cookies to cool completely before stacking them so that they don’t mush together while still warm. 

Storage

You can store these cookies in an airtight container on your counter for 2-3 days, in your fridge for 5 days or in your freezer for 2 months.

Nutrition

Serving: 1cookie | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 90mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

These classic French Madeleines are made from a genoise cake batter (or génoise in French) which is a traditional French sponge cake where air is left within the batter to provide volume.

They might be called cookies but they taste fluffy like a cake. So, it’s like having the best of both worlds in one dessert! Plus, the perfect way to end any day, is making a warm cup of Lemongrass Tea alongside a plate of these cookies.

Why We Love This Recipe

• It’s a cake and cookie all in one!
• French desserts, like this recipe and my French Apple Cake are, in my opinion, some of the best!
• You likely already have every ingredient in your pantry right now. What are you waiting for?
• Start to finish, this recipe takes less than 30 minutes!

Recipe Ingredients

Butter & Flour: These are everyday ingredients but for this recipe you will see how these two come together to make a coating for your Madeleine pan.

For all ingredients and amounts please see the recipe card below.

How to Make Madeleine Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.

Step #3: In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisking it together.

Step #4: Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.

Step #5: In a large bowl using a hand mixer or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.

Step #6: Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.

Step #7: Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix!

Step #8: Drop a heaping Tablespoon of Madeleine batter into each madeleine mold on your baking sheet.

Step #9: Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.

Step #10: Remove to a cooling rack, decorate to your liking and enjoy!

Decorating Your Madeleines

Classic Madeleines are just that, classic. With that being said, when I make a batch or two for gatherings, similar to my Shortbread Biscotti, I like to heighten the presentation by adding additional flavors and decorations. Here are my 3 go to options.

Dusting of powdered sugar: I LOVE the look of this. I think it is so simple and elegant and it only takes a small amount of confectioner’s sugar to really elevate the look of these cookies.

White Chocolate and Lemon Zest: The sweetness of white chocolate and the tart that comes from fresh lemon zest is the perfect combination to add to this French madeleine recipe.

Dark Chocolate and Pistachios: I love all things chocolate! Whether it’s Chocolate Crinkle Cookies or a Baileys Chocolate Martini and this dark chocolate dip and pistachio topping adds a rich flavor and a little crunch to these soft and fluffy cookies.

Expert Tips

Do Not Over Mix! Having air in the batter is what makes the spongey consistency while baking this madeleine recipe. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

FAQs

Storage Information

You can store these cookies in an airtight container at room temperature for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

More Delicious Cookie Recipes

• Vegan Pumpkin Chocolate Chip Cookies
• Alfajores
• Chocolate Crinkle Cookies

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Madeleine Cookies Recipe

Soft and spongy with a fun shape and texture is the best way to describe these Madeleine Cookies. They use simple ingredients from your pantry and come together in less than 30 minutes!

Course Cookies, Desserts

Cuisine European, French

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 20 cookies

Calories 118kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• Madeleine Pan

Ingredients

For the Cookies

• 10 Tbsp unsalted butter cut into pieces
• 2 eggs
• 1/2 cup granulated sugar
• 3 Tbsp light brown sugar
• 2 tsp vanilla extract
• 1/8 tsp salt
• 1 1/4 cups all-purpose flour

For Coating the Pan

• 1 Tbsp unsalted butter melted
• 1 1/2 tsp all-purpose flour

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• In a small bowl melt your 10 Tablespoons of butter for the cookies and set it aside to cool.
• In a small bowl create your pan coating by combining 1 Tablespoon of melted butter and the flour and whisk it together.
• Using a pastry brush, brush each of the cookie cavities on your pan then set the pan aside.
• In a large bowl or stand mixer combine the eggs, light brown sugar, granulated sugar, vanilla, and salt and mix until combined.
• Next, sift the flour into the egg mixture ½ cup at a time ensuring it fully combines before adding more. Scrape down the bowl as needed.
• Next add in the butter and using a spatula gently fold until everything has combined. Be sure to not over mix.
• Drop a heaping Tablespoon into each cookie mold on your Madeleine pan.
• Bake in the oven for 8-10 minutes until they reach a light golden brown and they spring back when lightly touched.
• Remove to a cooling rack, decorate to your liking and enjoy!

Video

Notes

Do Not Over Mix! Having air in the batter is what makes the spongy consistency while baking. If you over mix then you will lose volume, the texture will be chewy, and there will be less moisture in the batter.

 

Storage: You can store these cookies in an airtight container on your counter for 2-3 days.

Storing these cookies in the fridge can unfortunately increase the staling process so I wouldn’t recommend this.

Nutrition

Serving: 1cookie | Calories: 118kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 22mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 7g | Vitamin A: 216IU | Calcium: 7mg | Iron: 0.5mg

This Carrot Bundt Cake is a delightful and moist dessert made with grated carrots, crunchy pecans, warm spices, and a sweet frosting on top!

Cakes simply make the best centerpieces whether it is a holiday, birthday, or getting together for dinner! If you are a fan of cake like I am then you have to also try my French Apple Cake, Mayan Chocolate Glazed Bundt Cake, and Apricot Coffee Cake!

I love Carrot Cakes! This Carrot Bundt Cake is moist and dense, thanks to the grated carrots and pecans that are folded into the batter. When you take a bite of this carrot Bundt cake, you’ll experience a bright combination of flavors.

The cake itself has a mild sweetness, with the natural sweetness of the carrots shining through. Then you also have the warm spices like cinnamon and nutmeg create a cozy and comforting taste that complements the carrots perfectly.

Assemble your ingredients. For exact amounts see the recipe card below.

Cake Ingredients

See the recipe card for full information on ingredients and quantities.

How to Make Carrot Bundt Cake

Step #1: Preheat your oven to 350 degrees Fahrenheit and then butter and flour a Bundt cake pan and set aside.

Step #2: In a medium bowl whisk together the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.

Step #3: In a bowl of a stand mixer or in a medium bowl using a hand mixer, mix together the sugar, eggs, oil, and vanilla until combined.

Step #4: Add the flour mixture into the bowl with the wet ingredients and mix until fully combined.

Step #5: Next, add in the shredded carrots and pecans and mix until everything has combined.

Step 6: Pour the cake batter into your prepared Bundt pan and bake for 60-70 minutes until a toothpick comes out clean.

Step #7: Wait until the cake cools before removing it from the pan.

Step #8: While the cake is baking, prepare the cream cheese frosting.

Step #9: In a bowl with a hand mixer or in a stand mixer, beat together the cream cheese, milk, and powdered sugar until smooth.

Step #10: Then using a piping bag, frost the top of your Bundt cake, sprinkle some chopped pecans or other nuts on top, serve and enjoy!

REcipe FAQs

Storage Information

To store this cake in your fridge you can wrap it in plastic wrap and place inside an airtight container in your refrigerator for up to 1 week! This will ensure that the cake is just as moist and dense as it was when it first came out of the oven.

If you are wanting to freeze this Bundt cake you absolutely can. I would recommend freezing it without the frosting on top. Wrap the room temperature cake in plastic wrap and then place in an airtight container in your freezer for up to 2 months!

Other dessert recipes you will love:

• Alfajores
• Banoffee Pie
• Cannoli Dip Recipe
• Rosemary and Olive Oil Ice Cream
• Vegan Oatmeal Chocolate Chip Cookies
• Hot Buttered Rum Bread Pudding
• Homemade Waffle Ice Cream Sandwiches

If you tried this Carrot Bundt Cake Recipe or any other recipe on my website, please leave a star rating and let me know how it goes in comments below.

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Carrot Bundt Cake Recipe

Indulge in pure bliss with our Carrot Bundt Cake – a moist symphony of grated carrots, crunchy pecans, and aromatic spices, crowned with a luscious sweet frosting. Dessert perfection awaits!

Course Dessert, Desserts

Cuisine American, North American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 16 slices

Calories 454kcal

Author Linda

Equipment

• Stand Mixer

Ingredients

For the Cake

• 2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 2 tsp vanilla extract
• 4 eggs
• 2 1/4 cups all-purpose flour
• 1 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ginger
• 1/4 tsp ground cloves
• 1/2 tsp nutmeg
• 2 tsp ground cinnamon
• 3 cups shredded carrots
• 1 cup chopped pecans

For the Frosting

• 4 oz cream cheese
• 3 Tbsp whole milk
• 2 cups confectioner's sugar
• 1/4 cup chopped pecans optional garnish

Instructions

• Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius), then butter and flour a Bundt cake pan and set aside.
• In a medium bowl, whisk together the flour, baking soda, baking powder, salt, ginger, cloves, nutmeg, and cinnamon.
• In the bowl of a stand mixer, or in a medium bowl using a hand mixer, mix together the sugar, eggs, oil, and vanilla until combined.
• Add the flour mixture into the bowl with the wet ingredients and mix until fully combined.
• Next, add in the shredded carrots and pecans, and mix until everything is combined.
• Pour the batter into your prepared Bundt cake pan and bake for 60-70 minutes, until a toothpick comes out clean.
• Allow the cake to cool before removing it from the pan.
• While the cake is baking, prepare the cream cheese frosting.
• In a bowl, using a hand mixer or a stand mixer, beat together the cream cheese, milk, and confectioner's sugar until smooth.
• Then, using a piping bag, frost the top of your Bundt cake, sprinkle some chopped pecans on top, serve, and enjoy!

Video

Notes

Storage Info:

Store your Carrot Bundt Cake at room temperature under a cake dome or wrapped in plastic wrap for up to 5 days. For longer storage, you can freeze it for up to 3 months; wrap it tightly in plastic wrap and then foil. Avoid reheating the entire cake as it can dry out; instead, individual slices can be warmed in the microwave for a few seconds. Thaw the frozen cake overnight in the refrigerator before serving. Remember, frosted cakes are best eaten at room temperature.

Nutrition

Serving: 1slice | Calories: 454kcal | Carbohydrates: 58g | Protein: 5g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 258mg | Potassium: 162mg | Fiber: 2g | Sugar: 27g | Vitamin A: 4174IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 1mg

This Cranachan recipe is a traditional Scottish Dessert that is filled with raspberries, homemade whipped cream, and of course, Scottish Whiskey.

This recipe is a classic Scottish recipe. If you are looking for more classic Scottish recipes, then you have to check out my Simple Shepherd’s Pie and Scotch Pancakes!

I am not certain if this recipe from Scotland should be classified as a dessert or as an alcoholic drink. The reason for that, is this traditional recipe calls for roughly half a cup of Scottish Whiskey. The Scots really know how to make a dessert! Now, with that being said, once everything is all mixed together it really isn’t that strong, it just leaves a hint of that spicy and smooth whiskey taste.

One thing I love about this dessert, other than the surprise of whiskey in it, is how it perfectly melds all the different flavors and textures. You have a creamy aspect with the homemade whipped cream, a crunchy texture from the oats, a fruity flavor with from the raspberries and that spice from the whiskey. This really is a one-of-a-kind dessert.

How to make Cranachan

Assemble your ingredients. For exact amounts see the recipe card below.

In a small skillet pan, toast ⅓ cup of the steel cut oats until they are slightly brown but not burned.

In a small bowl combine the ⅓ cup of toasted oats and ⅓ cup of Scotch whiskey and mix together. Set in the fridge for at least 1 hour to soak and chill.

Next, toast the remaining ¼ cup of oats until they are slightly browned and set aside to cool.

In a medium bowl, add in the whole raspberries, and crush the raspberries with a fork. Be sure to not over mash.

Add the sugar, honey, and scotch whisky to the raspberries, mix well and set aside.

Then, in a large bowl, using a handheld mixer, whip the heavy cream until it starts to thicken.

Then add in the Tablespoons of honey and whisky and whip until stiff peaks form, then fold in the whiskey-soaked oats into the whipped cream.

Time to assemble the Cranachan. To start, fill the bottom of your glass with a layer of raspberries to coat the bottom. Next, add the whipped cream mixture and sprinkle a generous amount of the toasted oats. Repeat these steps.

Finally garnish with whole raspberries, serve, and enjoy!

The way I like to make this dish is in individual cups, that way I don’t have to share my dessert, ha. But you can also use a trifle dish or something similar to make one large Cranachan and serve it more family style. If you are looking for a more traditional way to serve this delicious Scottish dessert, then you can set out all of the ingredients before assembly and have each person assemble their own dessert.

What type of Scottish Whiskey should I use?

When it comes to choosing the whiskey for this Scottish Cranachan recipe here is what I recommend. In order to not overpower the dish with a strong, smoky, or peaty, whiskey taste, choose a lighter Scotch Whisky that will perfectly pair with the rest of the ingredients. I use the Dalwhinnie 15 Year for this recipe, but you can also check out this list of light whiskeys to use.

Storage Information

You can store this recipe in an airtight container in your fridge for 2-3 days. With the whiskey added in and it having a lower freezing temperature, I do not recommend freezing this recipe.

More dessert recipes you have to try:

• Easy German Chocolate Pot de Creme
• Lavender Creme Brulee for Two
• Mango Cheesecake Parfaits
• French Apple Cake
• Danish Kringle
• Vegan Oatmeal Chocolate Chip Cookies

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Cranachan Recipe

This Cranachan recipe is a traditional Scottish Dessert that is filled with raspberries, homemade whipped cream, and of course, Scottish Whiskey.

Course Dessert, Desserts

Cuisine English, Scottish

Prep Time 20 minutes minutes

Soaking Oats 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Calories 610kcal

Author Linda

Ingredients

For the Soaked Oats

• 1/3 cup steel cut oats
• 1/3 cup Scotch Whiskey

For the Whipped Topping

• 2 cups heavy whipping cream
• 2 Tbsp honey
• 2 Tbsp Scotch Whiskey

For the Raspberries

• 2 cups fresh raspberries
• 2 tsp granulated sugar
• 1 Tbsp honey
• 1 Tbsp Scotch Whiskey

For Assembly

• 1/4 cup steel cut oats

Instructions

• In a small skillet pan, toast ⅓ cup of the oats until they are slightly brown but not burned.
• In a small bowl combine the ⅓ cup toasted oats and ⅓ cup Scotch whiskey and mix together. Set in the fridge for at least 1 hour to soak.
• Next, toast the remaining ¼ cup of oats until they are slightly browned and set aside.
• In a medium bowl, add in the raspberries, and using a fork crush them. Be sure to not over mash.
• Add the sugar, honey, and Scotch whiskey to the raspberries, mix well and set aside.
• Then, in a different bowl, using a handheld mixer, whip the heavy cream until it starts to thicken.
• Then add in the honey and Scotch whiskey and whip until stiff peaks form, then fold in the whiskey-soaked oats into the whipped cream.
• Time to assemble the Cranachan. To start, fill the bottom of your glass with a layer of raspberries to coat the bottom. Next, add the whipped topping and sprinkle a generous amount of the toasted oats. Repeat these steps and top the glass with fresh raspberries.
• Finally serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 610kcal | Carbohydrates: 41g | Protein: 8g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 33mg | Potassium: 212mg | Fiber: 6g | Sugar: 21g | Vitamin A: 1769IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 2mg

This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

Homemade pastries always taste better than store bought because you take the time to make them with your own hands. Other recipes that include homemade pastries are my Apple Strudel, Easy Bourbon Pecan Tart, and Umm Ali (Egyptian Sweet Pastry Dessert)!

If you have not tried a Danish Kringle before you are missing out! This recipe will definitely satisfy any sweet tooth! The inside of the Kringle is packed with traditional remonce and an assortment of pecans, walnuts, and almonds for a nutty and textured filling. Of course, if that wasn’t enough, it is topped with a smooth and silky glaze to create a delicious Danish pastry!

What is remonce?

You may keep seeing the word remonce being used, but what is it exactly? Remonce is a traditional “paste” used in Danish pastries that is the combination of granulated sugar and butter. These two ingredients are combined together and baked along with the pastry.

How to make a Danish Kringle

Assemble your ingredients. For exact amounts see the recipe card below.

In a mixing bowl add in the flour.

Next, cut in the cold butter.

Then, add in the sour cream and knead until a ball of dough forms.

Wrap the dough in plastic wrap and refrigerate for 4 hours up to overnight.

While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.

Next, preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.

Spread the filling evenly over the middle of the rolled out dough.

Fold over one of the long sides over the top of the filling. Then using an egg wash, brush the other side and ends of the dough before folding them over.

Then, pinch the seam of the dough to ensure it has tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.

Transfer the Kringle to your prepared baking sheet, seam side up and egg wash the outside of the Kringle.

Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle, if this is the case you can sop it up with a paper towel once it has been removed from the oven.

While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.

Once the Kringle has cooled completely, pour the icing over the top of the Kringle.

Finally, garnish with additional nuts then serve and enjoy!

FAQs

What time of year should you make a Danish Kringle?

The truth is, there is no wrong time of the year for this delectable pastry. In traditional Danish fashion, you would see this on a table for any Holiday from Christmas to Birthdays or any family gathering or event.

What time of day do you serve a Danish Kringle?

Is this a breakfast pastry, or a dessert? Yes! This Danish Kringle can be served all day from breakfast with a warm cup of coffee to an after dinner dessert or even a late-night snack.

Storage Information

You can store this recipe in an airtight container on your counter for 3-5 days or in your refrigerator for up to 1 week!

More yummy desserts to try:

• Traditional PFEFFERNÜSSE COOKIES (Peppernut Cookies)
• Alfajores
• French Apple Cake
• Cannoli Dip
• Vegan Oatmeal Chocolate Chip Cookies
• Banoffee Pie
• Delicious and Easy ANZAC Biscuits

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Danish Kringle Recipe

This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

Course Breakfast, Dessert, Desserts

Cuisine European

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Dough Chilling Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 16 servings

Calories 111kcal

Author Linda

Ingredients

For The Dough

• 1 cup all purpose flour
• 1/2 cup sour cream
• 1/2 cup butter cold, cut into pea sized chunks

For The Filling

• 1/4 cup pecans finely chopped
• 1/4 cup almond slivers finely chopped
• 1/4 cup walnuts finely chopped
• 1/2 cup granulated sugar
• 1/4 cup butter room temperature

To Assemble

• 1 egg for egg wash

For The Icing

• 1/2 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1 Tbsp milk

Instructions

• In a mixing bowl add in the flour.
• Next, cut in the cold butter.
• Then, add in the sour cream and knead until a ball of dough forms.
• Wrap the dough in plastic wrap and refrigerate for 4 hours up to overnight.
• While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.
• Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
• Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.
• Spread the filling evenly over the middle of the rolled out dough.
• Fold over one of the long sides over the top of the filling. Then using an egg wash, brush the other side and ends of the dough before folding them over.
• Then, pinch the seam of the dough to ensure it has tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.
• Transfer the Kringle to your prepared baking sheet, seam side up and egg wash the outside of the Kringle.
• Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle, if this is the case you can sop it up with a paper towel once it has been removed from the oven and cooled.
• While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.
• Once the Kringle has cooled completely, pour the icing over the top of the Kringle garnish with additional nuts, then serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

This Cannoli Dip Recipe is all the flavors you love from a traditional Cannoli combined together in a dip to share with everyone!

I LOVE a good dip, especially for social gatherings. If you are looking for other dips that would be great for any occasion then you should check out my Authentic Greek Tzatziki Sauce, Melitzanosalata (Greek Eggplant Dip), and Easy Fava Bean Dip!

This Cannoli dip is filled with Cream Cheese, Powdered Sugar, and Ricotta Cheese which are all of the traditional ingredients you would see in a handmade Cannoli in Italy.

The best part? It’s a cinch to whip up this dessert dip and you don’t have to spend forever making and shaping the cannoli shells or putting the cannoli filling into the shells. Instead you can grab some waffle cones or dippers of your choosing and dive right into this Italian dessert with all that authentic cannoli flavor!

How to make Cannoli Dip

Assemble your ingredients. For exact amounts see the recipe card below.

In a stand mixer or using a hand mixer, beat the ricotta, cream cheese, and powdered sugar together until smooth, about 3-5 minutes.

Next add in the vanilla extract and mix for another minute.

Then, fold in the mini chocolate chips by hand, leaving some on the side to top the dish with.

Top the dish with the remaining chocolate chips, serve with broken waffle cones and enjoy!

Cannoli Dip Texture

One thing to note if you have not have a cannoli before is that there is a specific texture that comes with this dish. Traditionally cannoli’s are made with ricotta cheese. Normally when I think of ricotta cheese, I think of lasagna and not dessert. But if you have ever had either you know that ricotta has a very distinctive texture and this recipe is no different. If you are not a fan of the texture that ricotta has then I would recommend substituting in mascarpone cheese which will be a smoother consistency overall.

Dippers for Cannoli Dip

You can use anything as a dipper for this scrumptious Cannoli Dip, here are some that I would recommend to use:

• Waffle Cone Chips
• Strawberries
• Vanilla Wafers
• Chocolate Chip Cookies
• Graham Crackers
• Pretzels
• Pizzelle Cookies

FAQs

How Long can you leave out this dessert dip?

Since this recipe contains fresh dairy products you want to ensure that once it hits room temperature it is not out for more than 2 hours. You can always put it back in the fridge to chill for 30 minutes and then continue serving.

Can You Make this Cannoli Dip in Advance?

Of course! However, be sure to wait on mixing in the chocolate chips until ready to serve. Once prepared, this dip can be stored in an airtight container in your refrigerator for up to 24 hours before serving. When ready to serve, you can either do so cold, or thaw 30 minutes to room temperature, whichever you prefer!

Storage Information

You can store this creamy cannoli dip in an airtight container in your fridge for 3-5 days.

Even MORE Dips to Love:

• 5 Minute Greek Feta and Red Pepper Dip
• Hot Basil Parmesan Dip
• Turkish Nut and Yogurt Dip
• Potato Skordalia (Greek Potato and Almond Dip)

Print

Cannoli Dip Recipe

This Cannoli Dip Recipe is all the flavors you love from a traditional Cannoli combined together in a dip to share with everyone!

Course Dessert, Desserts

Cuisine European, Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 10 servings

Calories 184kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 cup whole milk ricotta cheese
• 8 oz cream cheese
• 1 cup confectioner's sugar
• 1 tsp vanilla extract
• 2/3 cup mini chocolate chips
• waffle cone chips for serving

Instructions

• In a stand mixer or using a hand mixer, beat the ricotta, cream cheese, and powdered sugar together until smooth, about 3-5 minutes.
• Next add in the vanilla extract and mix for another minute.
• Then, fold in the mini chocolate chips by hand, leaving some on the side to top the dish with.
• Top the dish with mini chocolate chips serve, and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for 3-5 days.

Nutrition

Serving: 1serving | Calories: 184kcal | Carbohydrates: 23g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 37mg | Sodium: 100mg | Potassium: 56mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 441IU | Vitamin C: 0.1mg | Calcium: 87mg | Iron: 0.3mg