Once finished, the dough is filled with remonce, a traditional mixture of equal thirds of butter, sugar, and nuts (or marzipan)—another defining characteristic of true Danish pastry. In addition to remonce, Danish pastries are often filled with raisins, vanilla or chocolate custard, or fruit compotes. When filled, the pastry is molded into various forms. Pretzel shapes, called kringles, are so popular that the pretzel has become the universal symbol for Danish bakeries. Other configurations include braids, squares, triangles, combs, swirls, pinwheels, and, of course, crescents or horns. Whatever the particulars, says Sørensen, "The final product should be crisp on the outside, juicy on the inside."