Danish delight: Tim Anderson’s cherry marzipan kringle recipe for Thanksgiving

These iced Danish pastries stuffed with nuts and jam are a speciality of Tim’s hometown of Racine, Wisconsin

Kringles are a kind of pastry that’s synonymous with my home town of Racine, Wisconsin. Originally introduced by Danish immigrants in the late 19th century, they’re essentially a big ring of flaky Viennese pastry filled with fruit or nuts, then iced and served in little slices. Even bad kringles are pretty delicious, and when out-of-towners try them for the first time, their reaction is usually: ”Where has this been all my life?”

We eat kringles year-round, but I mainly associate them with fall, perhaps because of their common autumnal fillings such as apple or cranberry, or perhaps because of the sense of hygge they provide. I also associate kringles with Thanksgiving – and with uncles. And I don’t think it’s just me; Racine’s biggest kringle baker, O&H Danish Bakery, operates a cafe/shop called “Danish Uncle”. But I also think of Thanksgiving as the most uncle-y American holiday, geared towards watching football and snoozing on the couch.

Tim Anderson is the author of the 24 Hour Pancake People newsletter and Hokkaido: Recipes from the Seas, Fields and Farmlands of Northern Japan, published by Hardie Grant at £28. To order a copy for £25.20, go to guardianbookshop.com. Rachel Roddy is away.