Name: Ultimate Homemade Almond Kringle Recipe (Flaky Danish Pastry!) Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 3 h 35 min
Cuisine: Danish
Ingredients: 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; 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; 1 cup powdered sugar, sifted; 2-3 tablespoons milk or heavy cream; 0.25 teaspoon almond extract (optional)

Jump to 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.

Two golden brown, twisted crescent-shaped pastries sit on a white plate placed on a wooden surface near a window. Each pastry has multiple flaky, layered folds visible on its curved structure with a shiny, glazed texture. White icing is drizzled across the top in uneven lines, and thin, pale almond slices are scattered on the icing. Some whole almonds and a light dusting of powdered sugar are also visible on the plate. The background has a soft white marbled look. Photo taken with an iphone --ar 4:5 --v 7

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

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.
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.
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.
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.
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

A twisted ring-shaped pastry sits on a white plate with two sections cut to show the inside, revealing at least three visible layers of soft, light golden dough with a creamy filling and bits of almonds inside. The top is a shiny golden brown with a white icing glaze drizzled generously over the whole ring and small almond slices sprinkled on top. There is some powdered sugar dusted lightly on the plate and around the pastry, with two whole almonds placed near the front edge of the plate. The scene is set against a white marbled texture, natural light coming from a nearby window highlights the glossy and flaky textures of the pastry. photo taken with an iphone --ar 4:5 --v 7

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.