Homemade Almond Kringle Recipe

Introduction

Homemade Almond Kringle is a delightful Scandinavian pastry featuring a flaky, buttery dough filled with a rich almond cream. This recipe transforms simple ingredients into a beautifully shaped, tender treat perfect for special occasions or a cozy coffee break.

Ingredients

• 2 ½ cups (315g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks, 227g) unsalted butter, very cold, cut into ½-inch cubes
• ½ cup (120ml) ice water
• 1 cup (200g) granulated sugar
• 1 cup (240ml) heavy cream
• 1 cup (113g) blanched slivered almonds, toasted and finely ground
• ¼ cup (30g) all-purpose flour
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• Pinch of salt
• 1 cup (120g) powdered sugar
• 2–3 tablespoons milk or cream
• ¼ teaspoon almond extract (optional, for extra almond flavor)
• Slivered almonds or chopped toasted almonds, for garnish (optional)

Instructions

1. Step 1: In a large bowl, whisk together the flour and salt to prepare the base of your dough.
2. Step 2: Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
3. Step 3: Gradually add ice water one tablespoon at a time, mixing gently until the dough comes together into a shaggy mass. Avoid overmixing to keep the dough tender.
4. Step 4: Turn the dough onto a floured surface and shape it into a rectangle about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight.
5. Step 5: Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast for 8-10 minutes until golden and fragrant. Cool completely.
6. Step 6: Using a food processor, finely grind the toasted almonds until crumbly but not almond butter.
7. Step 7: In a saucepan over medium heat, combine sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and salt. Cook while stirring constantly until thickened and simmering, about 5-7 minutes, then cook 1 more minute. Remove from heat and cool completely.
8. Step 8: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Step 9: Remove dough from refrigerator and divide in half. Roll one half on floured surface into a 12×18 inch rectangle, about ¼ inch thick.
10. Step 10: Evenly spread half of the cooled almond filling over the dough, leaving a ½-inch border around the edges.
11. Step 11: Roll dough jelly-roll style from a long side, sealing the seam. Curve into a horseshoe or oval shape and pinch ends to seal on the baking sheet.
12. Step 12: Repeat rolling, filling, and shaping with remaining dough and filling.
13. Step 13: Bake for 25-35 minutes until golden brown and cooked through. Adjust time according to oven performance.
14. Step 14: Allow Kringles to cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
15. Step 15: In a small bowl, whisk powdered sugar, milk or cream, and almond extract until smooth and pourable.
16. Step 16: Drizzle the glaze evenly over cooled Kringles using a spoon or piping bag for decoration.
17. Step 17: Sprinkle slivered or chopped toasted almonds over the glaze before it sets, if desired.
18. Step 18: Allow glaze to set for 15-20 minutes before slicing and serving.

Tips & Variations

• Keep butter and dough cold at all times to ensure flaky layers.
• Do not overmix the dough to avoid tough pastry.
• Cooling the filling completely is essential to prevent melting the butter in the dough during assembly.
• Use milk instead of cream in the glaze for a lighter option.
• For extra texture, add a handful of raisins or chopped dried cherries to the filling.

Storage

Store Kringle wrapped tightly at room temperature for up to 2 days to maintain freshness. For longer storage, freeze the Kringle wrapped well in plastic wrap and foil for up to 1 month. Reheat gently in a low oven until warmed through. Avoid glazing before storing; add glaze after reheating for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be prepared and chilled overnight or up to 2 days in advance. Keeping it well wrapped in the refrigerator allows the flavors to develop and makes rolling easier.

What can I substitute for slivered almonds?

Pecans or walnuts can be used for a different flavor and texture, though the distinctive almond taste will be less pronounced. Toast them to enhance their flavor before grinding and adding to the filling.

Homemade Almond Kringle Recipe

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★★★★★

4.9 from 63 reviews

This homemade Almond Kringle recipe features a tender, flaky pastry dough filled with a rich almond cream and topped with a smooth almond glaze and toasted almonds. Perfectly balanced between sweet and nutty, this classic Danish-inspired pastry is an elegant treat ideal for breakfast, brunch, or dessert.

• Author: Clara
• Prep Time: 30 minutes
• Cook Time: 40 minutes
• Total Time: 3 hours 10 minutes
• Yield: 2 large Kringles (about 8 servings total) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Danish

Ingredients

Scale 1x2x3x

For the Dough:

• 2 ½ cups (315g) all-purpose flour, plus more for dusting
• 1 teaspoon salt
• 1 cup (2 sticks, 227g) unsalted butter, very cold, cut into ½-inch cubes
• ½ cup (120ml) ice water

For the Filling:

• 1 cup (200g) granulated sugar
• 1 cup (240ml) heavy cream
• 1 cup (113g) blanched slivered almonds, toasted and finely ground
• ¼ cup (30g) all-purpose flour
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• Pinch of salt

For the Glaze:

• 1 cup (120g) powdered sugar
• 2–3 tablespoons milk or cream
• ¼ teaspoon almond extract (optional, for extra almond flavor)
• Slivered almonds or chopped toasted almonds, for garnish (optional)

Instructions

1. Combine Dry Ingredients: In a large bowl, whisk together the flour and salt to prepare the base of your dough.
2. Incorporate Cold Butter: Add the cold cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining, which will create flaky layers.
3. Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently until the dough comes together into a shaggy mass. Avoid overmixing to keep the dough tender.
4. Form Dough and Chill: Turn the dough onto a floured surface and shape it into a rectangle about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 2 hours or overnight to rest and chill the dough.
5. Toast Almonds: Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast for 8-10 minutes until golden and fragrant. Cool completely.
6. Grind Almonds: Using a food processor, finely grind the toasted almonds until crumbly but not almond butter.
7. Make Filling: In a saucepan over medium heat, combine sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and salt. Cook while stirring constantly until thickened and simmering, about 5-7 minutes, then cook 1 more minute. Remove from heat and cool completely.
8. Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
9. Divide and Roll Dough: Remove dough from refrigerator and divide in half. Roll one half on floured surface into a 12×18 inch rectangle, about ¼ inch thick.
10. Spread Filling: Evenly spread half of the cooled almond filling over the dough, leaving a ½-inch border around the edges.
11. Roll and Shape: Roll dough jelly-roll style from a long side, sealing the seam. Curve into a horseshoe or oval shape and pinch ends to seal on the baking sheet.
12. Repeat: Repeat rolling, filling, and shaping with remaining dough and filling.
13. Bake: Bake for 25-35 minutes until golden brown and cooked through. Adjust time according to oven performance.
14. Cool: Allow Kringles to cool on the baking sheet for 10-15 minutes, then transfer to a wire rack to cool completely.
15. Prepare Glaze: In a small bowl, whisk powdered sugar, milk or cream, and almond extract until smooth and pourable.
16. Glaze Kringles: Drizzle the glaze evenly over cooled Kringles using a spoon or piping bag for decoration.
17. Garnish (Optional): Sprinkle slivered or chopped toasted almonds over the glaze before it sets.
18. Set Glaze: Allow glaze to set for 15-20 minutes before slicing and serving.

Notes

• Keep butter and dough cold at all times to ensure flaky layers.
• Do not overmix the dough to avoid tough pastry.
• Cooling the filling completely is essential to prevent melting the butter in the dough during assembly.
• Glaze should be poured once the Kringle is fully cooled to prevent melting.
• You can substitute milk for cream in the glaze for a lighter option.
• Store Kringle wrapped at room temperature for up to 2 days or freeze for longer storage.

Keywords: Almond Kringle, Danish pastry, almond filling, homemade pastry, almond glaze