creamed butter and sugar, to which various  flavorings can be added, such as cinnamon,  

marzipan, or nuts. Some variations also  include a portion of fruit preserves,  

most commonly apricot or raspberry. Remonce  is spread onto the dough before baking,  

giving the pastries a sweet, rich, and flavorful  filling that contrasts beautifully with the flaky,  

buttery pastry. It's commonly used in pastries  like Kringle, a traditional Danish pastry  

that's a pretzel-shaped, almond-filled treat,  and in various types of Danish cinnamon rolls.