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Homemade Almond Kringle Recipe

Homemade Almond Kringle Recipe
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★★★★★

4.8 from 31 reviews

This Homemade Almond Kringle recipe offers a buttery, flaky pastry filled with a rich almond cream filling, topped with a sweet glaze and optional toasted almonds. Perfect for breakfast or dessert, this classic Danish pastry is lovingly made from scratch, featuring a tender, layered dough and a luscious almond filling that’s both fragrant and satisfying.

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 until evenly combined to prepare the base for the 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 texture resembles coarse crumbs with some pea-sized butter pieces remaining to ensure flakiness. Work quickly to keep the butter cold.
  3. Add Ice Water: Gradually add ice water one tablespoon at a time, mixing gently after each addition just 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 lightly floured surface. Shape it into a rectangle about 1 inch thick, wrap tightly in plastic, and refrigerate for at least 2 hours or preferably overnight to relax gluten and firm up the butter.
  5. Toast Almonds: Preheat oven to 350°F (175°C). Spread slivered almonds in a single layer on a baking sheet and toast 8-10 minutes until lightly golden and fragrant. Cool completely before grinding.
  6. Grind Almonds: Finely grind the cooled almonds using a food processor or nut grinder, aiming for a crumbly texture, not almond butter.
  7. Combine Filling Ingredients: In a medium saucepan, mix granulated sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and a pinch of salt.
  8. Cook Filling: Cook over medium heat, stirring constantly until thickened and simmering, about 5-7 minutes. Continue for another minute to cook the flour thoroughly and form a smooth filling. Remove from heat and let cool to room temperature.
  9. Preheat Oven and Prepare Baking Sheet: Heat oven to 375°F (190°C). Line a baking sheet with parchment paper for baking the kringles.
  10. Divide and Roll Dough: Remove dough from fridge, divide into two halves. Roll one half on a lightly floured surface into a 12×18 inch rectangle about ¼ inch thick, ensuring even thickness.
  11. Spread Filling: Spread half of the cooled almond filling evenly over the dough, leaving a ½-inch border around edges.
  12. Roll and Shape: Roll the dough jelly-roll style from one long side, pinch seam to seal. Curve into a horseshoe or oval shape and place on the baking sheet. Pinch ends to seal. Repeat with remaining dough and filling.
  13. Bake: Bake for 25-35 minutes until golden brown and cooked through. Adjust time as needed depending on your oven.
  14. Cool: Let kringles cool 10-15 minutes on baking sheet, then transfer to wire rack to cool completely to maintain crispness.
  15. Prepare Glaze: Whisk powdered sugar with milk or cream and almond extract (if using) until smooth. Adjust consistency by adding milk one teaspoon at a time until pourable but not runny.
  16. Glaze Kringles: Drizzle glaze over cooled kringles using a spoon or piping bag for decoration.
  17. Garnish (Optional): Sprinkle slivered or chopped toasted almonds over the glaze while still wet for extra texture and flavor.
  18. Set Glaze: Allow glaze to set completely, about 15-20 minutes, before slicing and serving.

Notes

  • Keep butter and water very cold to achieve flaky layers in the dough.
  • Do not overmix the dough to avoid toughness.
  • Ensure the almond filling is fully cooled before spreading on dough to prevent melting the butter layers.
  • Toast almonds carefully to avoid burning; stirring halfway helps ensure even toasting.
  • Glaze consistency can be adjusted depending on preference; thicker glaze creates a more decorative look.
  • Kringle can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Reheat gently before serving for best texture and flavor.

Nutrition

Keywords: almond kringle, homemade kringle, almond pastry, Danish pastry, almond dessert, flaky pastry, almond cream filling

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