Description
This Homemade Almond Kringle recipe offers a delightful flaky pastry filled with a rich almond cream filling, perfect for a special breakfast or dessert. Made from scratch with cold butter and a luscious almond filling, this traditional Danish-inspired treat delivers a perfect balance of crunchy almonds, sweet glaze, and tender layers of buttery pastry.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour (Extra for dusting as needed)
- 1 teaspoon Salt (Fine table salt recommended)
- 1 cup Cold Unsalted Butter (Keep very cold for best results)
- 1/4 cup Ice Water (Must be very cold)
Filling
- 1/2 cup Granulated Sugar
- 1/4 cup Heavy Cream (Full-fat preferred)
- 1 cup Blanched Slivered Almonds (Toast and grind for best flavor)
- 1 tablespoon All-Purpose Flour (For thickening)
- 1 teaspoon Almond Extract (Pure extract for best taste)
- 1 teaspoon Vanilla Extract (Use pure for maximum flavor)
- 1 pinch Salt
Glaze
- 1 cup Powdered Sugar (Sifted for smooth finish)
- 2–4 tablespoons Milk or Heavy Cream (Adjust for glaze consistency)
Instructions
- Dough Preparation: In a mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of fine salt until evenly combined. Cut in 1 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water while mixing until a dough forms. Shape the dough into a rectangle, wrap in plastic wrap, and chill in the refrigerator for at least 2 hours to firm up the butter and develop flakiness.
- Filling Preparation: Preheat the oven to 350°F and toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes until golden and aromatic. Allow to cool, then grind the almonds finely in a food processor. In a saucepan, combine the ground almonds with 1/2 cup granulated sugar, 1/4 cup heavy cream, 1 tablespoon all-purpose flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and a pinch of salt. Cook the mixture over medium heat for 5-7 minutes, stirring frequently, until thickened. Remove from heat and let cool completely before assembling.
- Assembly and Baking: Preheat the oven to 375°F and line a baking sheet with parchment paper. On a floured surface, roll out the chilled dough into two rectangles each measuring approximately 12 by 18 inches. Spread half of the cooled almond filling evenly over one dough rectangle, then carefully fold the second rectangle over the filling to encase it. Transfer the assembled kringle to the prepared baking sheet. Bake for 25-35 minutes until the pastry is golden brown and cooked through.
- Glazing: After removing the kringle from the oven, allow it to cool on a wire rack for about 10 minutes. In a small bowl, whisk together 1 cup sifted powdered sugar and 2-4 tablespoons milk or heavy cream until smooth and pourable. Drizzle the glaze generously over the warm kringle and sprinkle additional slivered almonds on top for decoration and added crunch. Allow the glaze to set before serving.
Notes
- Keep the butter and water very cold to create the flakiest pastry texture.
- Grinding the toasted almonds finely ensures a smooth and flavorful filling.
- Adjust glaze thickness by varying the amount of milk or cream.
- Chilling the dough before rolling helps maintain the butter’s integrity for better layers.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Keywords: Almond Kringle, homemade pastry, flaky pastry, almond filling, Danish dessert, sweet pastry, almond glaze
