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+ servings

Romkugler ~ Danish Rum Ball

Romkugler is a classic no bake Danish dessert made with leftover cake and/or pastries, and is flavored with rum and cocoa.
Course Dessert
Cuisine Danish
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 1 hour
Total Time 1 hour 10 minutes
Servings 12 pieces
Author Usha Rao


  • 200 grams Danish Pastry and/or Cake crumbs (1 cup each of palmier and hazelnut muffin crumbs)
  • 1 tablespoon Raspberry Jam
  • cup Confectioners Sugar
  • 1 tablespoon Cocoa Powder
  • 2 tablespoon melted Butter (check notes)
  • ½ teaspoon Vanilla Extract
  • 1 - 1 ½ teaspoon Rum Extract (I skipped)
  • Chocolate Sprinkles or Coconut Flakes for garnish


  • Break pastry and crumble muffin.
  • In a food processor or a blender take all the ingredients except chocolate sprinkles and blend until everything mix well and comes together.
  • Taste the mixture and adjust sugar, cocoa and rum extract.
  • Transfer to a bowl and refrigerate for one hour.
  • Pinch out a small piece from the mixture and shape into a round ball.
  • Roll the ball in chocolate sprinkle and serve.
  • Keep rum balls refrigerate in a airtight container.


  • Butter - Adjust depending on how greasy the crumb is. Start with 1 tablespoon and add more if necessary.  When using only wafers/cookies might require additional 1 tablespoon of butter.
  • Pastry - Cinnamon swirl or any Danish pastry works the best.  Substitute for pastry is Nilla wafers are any cookie, however traditional romkugler is prepared with pastry and/or cake. 
  • Cake - Leftover cakes or muffins work the best.  If there is any leftover cake or muffin, freeze and use later to prepare rum balls.