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Delicious Almond Kringle Recipe Easy Homemade Classic Danish Pastry Guide

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A classic Danish pastry featuring buttery, flaky dough filled with a rich almond mixture and topped with a delicate vanilla glaze. This almond kringle is easy to make, perfect for any occasion, and delivers nostalgic comfort with every bite.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup (227g) unsalted butter, cold and cubed
  • ⅓ cup (80ml) cold water
  • 1 large egg, beaten (for egg wash)
  • 1 cup (100g) almond flour or finely ground almonds
  • ½ cup (100g) granulated sugar
  • ⅓ cup (75g) unsalted butter, softened
  • 1 large egg
  • 1 tsp almond extract
  • 2 tbsp all-purpose flour
  • 1 cup (120g) powdered sugar
  • 1–2 tbsp milk or cream
  • ½ tsp vanilla extract
  • Optional: sliced almonds, toasted (for garnish and crunch)

Instructions

  1. Make the Dough: In a large bowl, whisk together 2 ½ cups flour, 1 tbsp sugar, and 1 tsp salt. Add cold, cubed butter and cut into flour until coarse crumbs with pea-sized bits form (about 5 minutes).
  2. Add Water: Slowly drizzle in ⅓ cup cold water, mixing gently with a fork until dough starts to come together. Gather into a ball, wrap in plastic, and chill for 30 minutes.
  3. Prepare Almond Filling: 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 rectangle. If dough resists, let rest a few minutes and try again.
  5. Spread Filling: Evenly spread almond filling over dough, leaving a 1-inch border along edges.
  6. Shape the Kringle: Starting at the long edge, roll dough into a log. Pinch edges to seal. Shape log into rough oval or rectangle and place on parchment-lined baking sheet. Make 3-4 diagonal slits on top about 1 inch apart.
  7. Egg Wash: Brush top of kringle with beaten egg.
  8. Bake: Preheat oven to 375°F (190°C). Bake for 30-35 minutes until golden brown and puffed. Tent with foil if edges brown too fast.
  9. Cool & Glaze: Let cool on wire rack for 15 minutes. Whisk powdered sugar, milk, and vanilla until smooth. Drizzle glaze over kringle and sprinkle toasted sliced almonds if desired.
  10. Serve: Slice and enjoy warm or at room temperature. Best fresh but keeps for 2 days at room temperature.

Notes

Keep butter and water cold to ensure flaky layers. Do not overmix dough to maintain pea-sized butter chunks. Let dough rest if it springs back when rolling. Watch baking time closely and tent with foil if browning too fast. Slice when slightly warm to avoid crumbling. For gluten-free, substitute flours accordingly; for dairy-free, use vegan butter and plant-based milk.

Nutrition

Keywords: almond kringle, Danish pastry, almond pastry, homemade kringle, flaky pastry, almond filling, vanilla glaze, easy dessert, classic Danish recipe

Find it online: https://blixfood.com/delicious-almond-kringle-recipe-easy-homemade-classic-danish-pastry-guide/