Delicious Almond Kringle Recipe Easy Homemade Classic Danish Pastry Guide

Let me tell you, the smell of buttery, flaky pastry mingling with roasted almonds and sweet vanilla is enough to make anyone’s mouth water instantly. The moment I pulled my first almond kringle from the oven, I was hooked—the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to bring over this Danish delight for Sunday brunches, and it was always the star of the table.

I stumbled upon this classic Danish pastry recipe on a rainy weekend, trying to recreate that nostalgic flavor that felt like a warm hug. Honestly, this almond kringle is dangerously easy to make and delivers pure, nostalgic comfort with every bite. My family couldn’t stop sneaking pieces off the cooling rack (and I can’t really blame them).

Whether you want to impress at a potluck, brighten up your Pinterest cookie board, or treat your kids to a sweet, flaky delight, this almond kringle fits the bill perfectly. After testing the recipe multiple times in the name of research, of course, it’s become a staple for family gatherings and gifting. You’re going to want to bookmark this one for sure!

Why You’ll Love This Recipe

Having baked almond kringle countless times, I can honestly say this recipe stands out for a bunch of reasons. It’s a keeper, and here’s why:

• Quick & Easy: Comes together in under 2 hours, including resting and baking—perfect for busy mornings or last-minute dessert cravings.
• Simple Ingredients: No fancy grocery runs needed; you probably have most of these staples already in your pantry.
• Perfect for Any Occasion: Whether it’s brunch, holiday mornings, or casual get-togethers, this almond kringle makes a memorable centerpiece.
• Crowd-Pleaser: Kids and adults alike rave about the balance of flaky pastry and rich almond filling.
• Unbelievably Delicious: The buttery layers combined with toasted almonds and a sweet glaze hit that next-level comfort food spot.

This isn’t just another almond kringle recipe. What makes it different? Well, the secret lies in the buttery, flaky dough that’s rolled and folded like a classic Danish, plus the perfectly balanced almond filling that isn’t too sweet but has that rich, nutty flavor you crave. The finishing touch of a simple vanilla glaze seals the deal, adding a delicate sweetness without overpowering the pastry.

This recipe isn’t just good — it’s the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—easy, approachable, yet full of soul-soothing satisfaction. You can impress guests without stress or simply turn a weekday morning into a special occasion.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples, and a few fresh ingredients round out the almond kringle’s flavor and texture beautifully.

• For the Dough:
  • 2 ½ cups (315g) all-purpose flour (I prefer King Arthur for consistent texture)
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup (227g) unsalted butter, cold and cubed (crucial for flaky layers)
  • ⅓ cup (80ml) cold water
  • 1 large egg, beaten (for egg wash)
• For the Almond Filling:
  • 1 cup (100g) almond flour or finely ground almonds (adds richness and texture)
  • ½ cup (100g) granulated sugar
  • ⅓ cup (75g) unsalted butter, softened
  • 1 large egg
  • 1 tsp almond extract (don’t skip—this amps up the almond flavor)
  • 2 tbsp all-purpose flour (to bind the filling)
• For the Glaze:
  • 1 cup (120g) powdered sugar
  • 1-2 tbsp milk or cream (adjust for consistency)
  • ½ tsp vanilla extract
• Optional Toppings:
  • Sliced almonds, toasted (for garnish and crunch)

If you want a gluten-free option, swap the all-purpose flour with almond flour for the dough, but the texture will be different (less flaky, more crumbly). For dairy-free, use coconut oil or a vegan butter substitute. I’d recommend sticking to fresh, cold butter for the best flaky layers though!

Equipment Needed

• Rolling pin (a sturdy one works best; I like my wooden pin for control)
• Mixing bowls (medium and large)
• Baking sheet (preferably rimmed to catch any drips)
• Parchment paper or silicone baking mat (non-stick is key for this sticky, buttery dough)
• Pastry brush (for applying egg wash and glaze)
• Sharp knife or pizza cutter (to shape the kringle)
• Cooling rack (to let the pastry cool evenly)

If you don’t have a pastry brush, you can use a clean spoon or your fingertips for the glaze. No rolling pin? A clean wine bottle works in a pinch! I’ve tried both and while wine bottles get the job done, a rolling pin gives you better control for even thickness.

Preparation Method

1. Make the Dough: In a large bowl, whisk together 2 ½ cups (315g) flour, 1 tbsp sugar, and 1 tsp salt. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut it into the flour until it resembles coarse crumbs with pea-sized bits. This step is crucial for flaky layers. (About 5 minutes)
2. Add Water: Slowly drizzle in ⅓ cup (80ml) cold water, mixing gently with a fork until dough starts to come together. Don’t overwork it! Gather into a ball, wrap in plastic, and chill for 30 minutes. (Chilling firms the butter and helps flaky layering.)
3. Prepare Almond Filling: While dough chills, in a medium bowl, combine 1 cup almond flour, ½ cup sugar, ⅓ cup softened butter, 1 egg, 1 tsp almond extract, and 2 tbsp flour. Beat until smooth and creamy. Set aside.
4. Roll Out Dough: On a lightly floured surface, roll dough into a 12×18 inch (30×45 cm) rectangle. If dough resists, let it rest a few minutes and then try again. It should be smooth and pliable but still cold.
5. Spread Filling: Evenly spread almond filling over dough, leaving a 1-inch border along the edges. (This keeps filling inside during folding.)
6. Shape the Kringle: Starting at the long edge, carefully roll the dough into a log. Pinch edges to seal. Then, shape the log into a rough oval or rectangle and place on parchment-lined baking sheet. Using a sharp knife, make 3-4 diagonal slits on top, about 1 inch apart, to allow steam to escape.
7. Egg Wash: Brush the top of the kringle with beaten egg. This gives that gorgeous golden shine.
8. Bake: Preheat oven to 375°F (190°C). Bake kringle for 30-35 minutes until golden brown and puffed. If edges brown too fast, tent loosely with foil. (Look for a deep golden color and flaky layers.)
9. Cool & Glaze: Let kringle cool on wire rack for 15 minutes. In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over kringle and sprinkle toasted sliced almonds on top if desired.
10. Serve: Slice and enjoy warm or at room temperature. This almond kringle is best fresh but will keep for 2 days at room temp.

Cooking Tips & Techniques

Getting that perfect flaky almond kringle takes a few tricks I’ve learned the hard way. First, keep your butter and water cold—warm dough means tough pastry. When incorporating butter into the flour, don’t overmix; you want visible chunks of butter that create steam pockets during baking.

Rolling the dough evenly is key. If it springs back, let it rest for a minute or two; that relaxes the gluten and makes rolling easier. When spreading the filling, don’t overload it—too much filling can cause the pastry to burst or leak.

Watch your baking time closely. Ovens vary, so start checking around 30 minutes. If the kringle is browning too fast, tent with foil to avoid burning while the inside cooks through.

For multitasking during baking, prep your glaze and toast almonds while the kringle is in the oven. This saves time and lets you add the finishing touches immediately after cooling.

Finally, slicing when the kringle is slightly warm helps prevent crumbling, but if it’s too hot, the filling can be gooey and messy. Perfect timing is part of the magic here!

Variations & Adaptations

• Fruit-Filled Kringle: Swap half the almond filling with raspberry jam or fresh berries for a fruity twist.
• Chocolate Almond: Add ½ cup mini chocolate chips to the almond filling for a rich, indulgent version.
• Gluten-Free Option: Use a gluten-free all-purpose blend and almond flour in the dough; expect a slightly different texture but still delicious.
• Dairy-Free Version: Replace butter with vegan margarine or coconut oil and use a plant-based milk for the glaze.
• Spiced Almond Filling: Add ½ tsp cinnamon and a pinch of nutmeg to the almond filling for a cozy, warm flavor.

Personally, I love adding a sprinkle of coarse sugar on top before baking for extra crunch. Feel free to customize the glaze with a splash of orange zest or swap almond extract with vanilla if you prefer a milder flavor.

Serving & Storage Suggestions

Serve your almond kringle slightly warm or at room temperature—both are delightful. It pairs wonderfully with a hot cup of coffee or tea, making it ideal for brunch or afternoon treats. For a festive touch, add fresh berries or a dollop of whipped cream on the side.

Store leftover kringle tightly wrapped in plastic wrap or an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly for up to 1 month. Thaw overnight in the fridge and reheat gently in a low oven (300°F/150°C) for 10 minutes to refresh the flaky texture.

Flavors actually develop and meld beautifully after a day, so if you can wait, it tastes even better the next day. Just be sure to add the glaze fresh before serving!

Nutritional Information & Benefits

Each serving of almond kringle (about 1/8 of the recipe) contains roughly 350 calories, with 20g fat, 35g carbohydrates, and 6g protein. Almonds provide heart-healthy fats, vitamin E, and fiber, making this pastry a slightly more nutritious indulgence compared to typical pastries.

This recipe is naturally free from artificial additives and can be easily adapted to gluten- or dairy-free diets. The combination of wholesome almonds and butter offers a rich flavor and satisfying texture that feels indulgent but is made with real, simple ingredients.

From a wellness perspective, I appreciate having a treat that feels homemade and nourishing, without the fuss or overly processed ingredients. It’s a little luxury that doesn’t derail your day.

Conclusion

This almond kringle recipe is a must-try for anyone who loves classic Danish pastries. It’s approachable, delicious, and has that special something that makes you want to bake it again and again. Feel free to tweak the filling or glaze to match your taste buds—this recipe welcomes your personal touch.

I love this recipe because it brings back warm memories while being simple enough for any home baker. Let me know if you try it and what variations you come up with—I’m always eager to hear your twist on this classic!

Don’t forget to share this recipe with friends and family who appreciate a good flaky pastry. Happy baking and enjoy every buttery, almond-filled bite!

Frequently Asked Questions (FAQs)

What is almond kringle?

Almond kringle is a classic Danish pastry made with buttery, flaky dough and filled with a sweet almond mixture, often topped with a vanilla glaze and sliced almonds.

Can I make almond kringle ahead of time?

Yes! You can prepare the dough and filling a day ahead. Assemble and bake on the day you plan to serve for the best freshness and flakiness.

How do I store leftover almond kringle?

Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage. Reheat gently before serving.

Is almond kringle gluten-free?

Traditional almond kringle uses wheat flour, but you can substitute gluten-free flour blends and almond flour to make it gluten-free, though texture may vary.

Can I substitute almond extract?

Yes, you can use vanilla extract if you prefer a milder flavor, but almond extract gives the kringle its signature nutty aroma and taste.

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