Ultimate Homemade Almond Kringle Recipe

Introduction

This Ultimate Homemade Almond Kringle is a flaky, buttery pastry filled with a rich almond cream. Perfect for breakfast or a special treat, this classic Danish-inspired dessert combines tender layers of dough with a sweet, nutty filling and a delicate glaze.

Ingredients

• 2.5 cups all-purpose flour (plus extra for dusting)
• 1 teaspoon salt (fine table salt works best)
• 1 cup cold unsalted butter (2 sticks, cut into ½-inch cubes, keep very cold)
• 0.5 cup ice water (literally ice-cold for best results)
• 1 cup granulated sugar (regular white 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 almond extract (pure extract recommended)
• 0.5 teaspoon vanilla extract (pure vanilla for best flavor)
• 1 pinch salt (enhances all flavors)
• 1 cup powdered sugar (sifted for smoothness)
• 2-3 tablespoons milk or heavy cream (adjust for consistency)
• 0.25 teaspoon almond extract (optional for extra almond flavor)

Instructions

1. Step 1: In a large bowl, whisk together 2.5 cups of flour and 1 teaspoon salt. Cut in the cold butter cubes with a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add ice water and mix until a dough forms. Shape into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight.
2. Step 2: Preheat oven to 350°F. Toast the slivered almonds on a baking sheet for 8-10 minutes until golden. Let cool, then grind finely in a food processor. In a saucepan over medium heat, combine granulated sugar, heavy cream, ground almonds, 0.25 cup flour, almond extract, vanilla extract, and a pinch of salt. Stir constantly until the mixture thickens and simmers, about 5-7 minutes. Remove from heat and let cool completely.
3. Step 3: Increase oven temperature to 375°F and line a baking sheet with parchment paper. Divide the chilled dough in half. On a lightly floured surface, roll each half into a 12×18-inch rectangle. Spread half of the cooled almond filling evenly over each rectangle, leaving a ½-inch border around the edges. Roll each rectangle jelly-roll style and shape into a horseshoe. Place the shaped dough on the prepared baking sheet.
4. Step 4: Bake the kringles for 25-35 minutes, or until they are golden brown and the internal temperature reaches 200-210°F. Allow them to cool on the baking sheet for 10-15 minutes before transferring to a wire rack to cool completely.
5. Step 5: To make the glaze, whisk together sifted powdered sugar, milk or heavy cream, and the optional almond extract until smooth and pourable. Drizzle the glaze over the cooled kringles and garnish with additional slivered almonds if desired. Let the glaze set for 15-20 minutes before serving.

Tips & Variations

• Keep the butter and water very cold to achieve the flaky texture in the dough.
• For a richer flavor, substitute some of the water in the dough with cold milk.
• Try adding a tablespoon of honey to the almond filling for natural sweetness.
• Use whole blanched almonds if slivered aren’t available, but chop finely before toasting.
• For a chocolate twist, sprinkle some mini chocolate chips inside the rolled filling before shaping.

Storage

Store leftover kringle in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350°F oven for 10-15 minutes until heated through and crisp.

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 made and refrigerated for up to 2 days before assembling. Just keep it tightly wrapped to prevent drying out.

What can I substitute for the almond extract?

If you don’t have almond extract, vanilla extract alone works, though the almond flavor will be milder. You can also use a few drops of almond liqueur if desired.

Ultimate Homemade Almond Kringle Recipe

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★★★★★

4.6 from 149 reviews

This Ultimate Homemade Almond Kringle recipe offers a flaky, buttery pastry filled with a rich almond cream filling. Toasted ground almonds combined with sweet cream and a hint of almond and vanilla extracts create a luscious filling, all wrapped in a tender, buttery dough that’s shaped into a classic kringle. Perfectly baked until golden and finished with a smooth almond glaze and crunchy slivered almonds, this pastry is a delightful treat for special breakfasts or dessert.

• Author: Amaya
• Prep Time: 20 minutes plus 2 hours chilling
• Cook Time: 35 minutes
• Total Time: 2 hours 55 minutes
• Yield: 2 kringles (each about 8–10 servings) 1x
• Category: Dessert / Pastry
• Method: Baking
• Cuisine: American / Scandinavian

Ingredients

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Dough Ingredients

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

Filling Ingredients

• 1 cup granulated sugar (regular white 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 almond extract (pure extract recommended)
• 0.5 teaspoon vanilla extract (pure vanilla for best flavor)
• 1 pinch salt (enhances all flavors)

Glaze Ingredients

• 1 cup powdered sugar (sifted for smoothness)
• 2–3 tablespoons milk or heavy cream (adjust for consistency)
• 0.25 teaspoon almond extract (optional for extra almond flavor)
• Additional slivered almonds (for garnish)

Instructions

1. Make Dough: Whisk the flour and salt together in a large bowl. Cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Gradually add the ice-cold water and mix gently until the dough just begins to come together. Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours, or preferably overnight, to allow the gluten to relax and the butter to firm up for a flaky texture.
2. Prepare Filling: Preheat the oven to 350°F (175°C). Spread the blanched slivered almonds on a baking sheet and toast for 8-10 minutes until golden, watching carefully to avoid burning. Allow to cool completely, then grind finely in a food processor. In a saucepan, combine granulated sugar, heavy cream, toasted ground almonds, flour, almond extract, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly for 5-7 minutes until the mixture thickens and begins to simmer. Remove from heat and cool completely before assembly.
3. Assemble Kringles: Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the chilled dough into two equal halves. On a floured surface, roll each piece into a 12-by-18-inch rectangle. Spread half of the almond filling evenly over each dough rectangle, leaving about a half-inch border all around. Roll each rectangle tightly, jelly-roll style, then shape each roll into a horseshoe shape and place on the prepared baking sheet.
4. Bake: Place the kringles in the preheated oven and bake for 25-35 minutes or until the pastry is golden brown and an inserted thermometer registers an internal temperature of 200-210°F (93-99°C). 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 with Glaze: In a small bowl, whisk together powdered sugar, 2-3 tablespoons milk or heavy cream, and optional almond extract until smooth and pourable. Drizzle the glaze generously over the cooled kringles and sprinkle additional slivered almonds on top for garnish. Let the glaze set for 15-20 minutes before slicing and serving.

Notes

• Keep the butter and water as cold as possible while making the dough to ensure a flaky pastry.
• Do not overmix the dough to avoid tough kringles.
• Toast almonds carefully to enhance flavor without burning.
• Let the filling cool before spreading it on the dough to prevent melting or sogginess.
• The glaze can be adjusted by adding more or less milk to reach desired drizzling consistency.
• Store leftover kringles in an airtight container at room temperature for up to 2 days or refrigerate and reheat gently before serving.

Keywords: Almond Kringle, Homemade Kringle, Almond Pastry, Scandinavian Pastry, Kringle Recipe