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Ultimate Homemade Almond Kringle Recipe

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★★★★★

4.3 from 41 reviews

This Ultimate Homemade Almond Kringle is a classic Danish pastry featuring a flaky, buttery dough filled with a rich almond cream. Toasted and finely ground almonds give a deep, nutty flavor, while a sweet glaze finishes it off perfectly. Ideal for breakfast, brunch, or a decadent dessert, this recipe yields 24 generous servings with a tender, layered texture and delightful almond aroma.

Ingredients

Scale

Dough

  • 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

  • 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

  • 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)

Garnish

  • Slivered almonds (for garnish)

Instructions

  1. Make dough: In a large bowl, whisk together 2.5 cups of all-purpose flour and 1 teaspoon of salt. Cut the cold unsalted butter into the flour mixture using a pastry cutter or fingers until the texture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the ice-cold water, mixing lightly until the dough just comes together. Shape the dough into a rectangle, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or overnight to allow the dough to rest and chill.
  2. Prepare filling: Preheat the oven to 350°F (175°C). Spread 1 cup of blanched slivered almonds in a single layer on a baking sheet and toast for 8-10 minutes until golden brown, being careful not to burn. Allow the toasted almonds to cool completely, then grind them finely in a food processor. In a medium saucepan, combine the ground toasted almonds, 1 cup granulated sugar, 1 cup heavy cream, 0.25 cup all-purpose flour, 1 teaspoon almond extract, 0.5 teaspoon vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly to prevent lumps, until the mixture thickens and simmers, about 5-7 minutes. Remove from heat and cool the almond filling to room temperature.
  3. Assemble: Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper. Divide the chilled dough in half. On a lightly floured surface, roll each half into a 12 by 18-inch rectangle. Spread half of the cooled almond filling evenly onto each dough rectangle, leaving a ½-inch border all around. Starting from one long edge, roll each rectangle jelly-roll style into a log. Shape each rolled log into a horseshoe or oval shape and place them on the prepared baking sheet.
  4. Bake: Place the shaped kringles into the preheated oven and bake for 25-35 minutes until the crust turns golden brown and the internal temperature reaches between 200-210°F (93-99°C), indicating the dough is fully baked. Remove from the oven and let them cool on the baking sheet for 10-15 minutes before transferring to wire racks to cool completely.
  5. Finish: To make the glaze, whisk together 1 cup sifted powdered sugar, 2-3 tablespoons milk or heavy cream, and 0.25 teaspoon almond extract until smooth and pourable. Drizzle the glaze generously over the cooled kringles. Garnish with additional slivered almonds for extra crunch and presentation. Allow the glaze to set for 15-20 minutes before slicing and serving.

Notes

  • Keep the butter and water very cold to ensure a flaky pastry texture.
  • Do not overwork the dough to prevent it from becoming tough.
  • Make sure the almond filling is completely cooled before spreading on the dough to avoid melting the butter in the dough.
  • The toasted almonds enhance flavor; be careful not to burn them as it will cause bitterness.
  • Use pure almond and vanilla extracts for the best taste.
  • If desired, the kringle can be wrapped tightly and frozen before baking; bake directly from frozen, adding extra baking time as needed.

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

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