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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/homemade-almond-kringle-recipe/