Ultimate Homemade Almond Kringle Recipe (Flaky Danish Pastry!) Recipe

Introduction

The Ultimate Homemade Almond Kringle is a flaky Danish pastry filled with a rich almond cream. This delightful treat combines buttery layers with a sweet, nutty filling, perfect for breakfast or dessert. Making it from scratch is easier than you might think and truly rewarding.

Ingredients

• Pastry Dough:
• 2.5 cups all-purpose flour plus extra for dusting
• 1 teaspoon fine table salt
• 1 cup cold unsalted butter (2 sticks), cut into ½-inch cubes and kept very cold
• 0.5 cup ice water, literally ice-cold for best results
• Almond Filling:
• 1 cup granulated sugar
• 1 cup heavy cream (full-fat for richness)
• 1 cup blanched slivered almonds, toasted and finely ground
• 0.25 cup all-purpose flour for thickening
• 1 teaspoon pure almond extract
• 0.5 teaspoon pure vanilla extract
• 1 pinch salt
• Sweet Glaze:
• 1 cup powdered sugar, sifted for smoothness
• 2-3 tablespoons milk or heavy cream, to adjust consistency
• 0.25 teaspoon almond extract (optional for extra almond flavor)

Instructions

1. Step 1: Make the dough by whisking the flour and salt in a large bowl. Cut in the cold butter until the mixture resembles coarse crumbs with pea-sized pieces. Gradually add ice water, mixing until the dough comes together. Shape into a rectangle, wrap tightly, and refrigerate for at least 2 hours or overnight.
2. Step 2: Prepare the almond filling by toasting the slivered almonds at 350°F for 8-10 minutes until golden. Let cool, then grind finely in a food processor. In a saucepan, combine the sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and salt. Cook over medium heat, stirring constantly until thickened and simmering (about 5-7 minutes). Cool completely.
3. Step 3: Preheat the oven to 375°F and line a baking sheet with parchment paper. Divide the dough in half and roll each piece into a 12×18-inch rectangle. Spread half the filling over each, leaving a ½-inch border around the edges. Roll each up jelly-roll style, then shape into a horseshoe and place on the baking sheet.
4. Step 4: Bake the kringles for 25-35 minutes, or until golden brown and the internal temperature reaches 200-210°F. Let them cool on the baking sheet for 10-15 minutes before transferring to a wire rack.
5. Step 5: To finish, whisk together the powdered sugar, milk or cream, and almond extract until smooth. Drizzle the glaze over the cooled kringles and garnish with extra slivered almonds if desired. Let the glaze set for 15-20 minutes before serving.

Tips & Variations

• Keep the butter very cold while preparing the dough to ensure a flaky crust.
• Dough can be made 2 days ahead or frozen for up to 1 month—thaw in the refrigerator before using.
• For a different nutty flavor, substitute pecans or walnuts for the almonds in the filling.
• Freeze baked kringle without glaze; add the glaze after thawing for best results.
• If you prefer a stronger almond flavor, increase almond extract slightly but avoid overpowering the balance.

Storage

Store the almond kringle wrapped tightly in plastic or an airtight container at room temperature for up to 2 days. For longer storage, freeze the baked kringle (unglazed) for up to 1 month. Reheat in a low oven until warm and then drizzle with glaze. Glazed kringle is best eaten fresh but can be refrigerated for a day or two.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pastry dough instead of making my own?

Yes, you can use store-bought puff pastry as a shortcut, but the texture and flavor will be different from the traditional homemade dough.

How can I prevent the filling from leaking out during baking?

Make sure to leave a ½-inch border around the edges when spreading the filling and press the seams firmly after rolling to seal properly.

Ultimate Homemade Almond Kringle Recipe (Flaky Danish Pastry!) Recipe

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★★★★★

4.5 from 110 reviews

This Ultimate Homemade Almond Kringle is a flaky Danish pastry filled with a rich, creamy almond filling and topped with a sweet almond glaze. The perfect balance of a tender, buttery dough and crunchy toasted almonds makes this traditional treat irresistible for breakfast or dessert.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 35 minutes
• Total Time: 3 hours 35 minutes
• Yield: 2 large almond kringles 1x
• Category: Pastry
• Method: Baking
• Cuisine: Danish

Ingredients

Scale 1x2x3x

Pastry Dough

• 2.5 cups all-purpose flour, plus extra for dusting
• 1 teaspoon fine table salt
• 1 cup cold unsalted butter (2 sticks), cut into ½-inch cubes, kept very cold
• 0.5 cup ice water, literally ice-cold

Almond Filling

• 1 cup granulated sugar
• 1 cup heavy cream, full-fat
• 1 cup blanched slivered almonds, toasted and finely ground
• 0.25 cup all-purpose flour
• 1 teaspoon pure almond extract
• 0.5 teaspoon pure vanilla extract
• 1 pinch salt

Sweet Glaze

• 1 cup powdered sugar, sifted
• 2–3 tablespoons milk or heavy cream
• 0.25 teaspoon almond extract (optional)

Instructions

1. Make dough: In a large bowl, whisk together the flour and salt. Cut in the cold butter cubes until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the ice water and mix until the dough just comes together. Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to chill thoroughly.
2. Prepare filling: Toast the slivered almonds in an oven preheated to 350°F for 8-10 minutes until golden brown. Let them cool completely, then grind finely using a food processor. In a saucepan over medium heat, combine the granulated sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and a pinch of salt. Stir constantly as the mixture cooks and thickens, about 5-7 minutes, until it begins to simmer. Remove from heat and let cool completely.
3. Assemble: Preheat oven to 375°F and line a baking sheet with parchment paper. Divide the chilled dough into two equal halves. Roll each piece out on a floured surface into a 12×18-inch rectangle. Spread half of the almond filling evenly over each rectangle, leaving a ½-inch border around the edges. Carefully roll each rectangle jelly-roll style, then shape each roll into a horseshoe. Place the shaped kringles on the prepared baking sheet.
4. Bake: Bake the kringles in the preheated oven for 25-35 minutes, or until they turn golden brown and an internal temperature of 200-210°F is reached. Remove from oven and allow to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
5. Finish: While the kringles cool, prepare the glaze by whisking together the sifted powdered sugar, milk or heavy cream, and almond extract until smooth. Drizzle the glaze over the cooled kringles and optionally garnish with additional slivered almonds. Let the glaze set for 15-20 minutes before slicing and serving.

Notes

• The dough can be prepared up to 2 days ahead or frozen for up to 1 month; keep the butter very cold throughout the process for the flakiest pastry.
• The kringle can be frozen after baking; apply the glaze after thawing for best results.
• Use pure extracts for the most authentic and flavorful almond aroma.
• Ensure the almonds are finely ground for a smooth filling texture, without large chunks.

Keywords: Almond Kringle, Danish Pastry, Almond Pastry, Flaky Pastry, Homemade Kringle, Almond Filling