Ultimate Homemade Almond Kringle: Flaky Pastry Bliss at Home Recipe
This Ultimate Homemade Almond Kringle recipe delivers a flaky, buttery pastry filled with a luscious almond cream, topped with a sweet glaze and toasted almonds. Perfectly balanced with a tender crust and rich almond filling, this treat brings the authentic Danish pastry experience to your kitchen.
- Prep Time: 20 minutes (plus 2 hours chilling)
- Cook Time: 40 minutes (10 minutes for almond toasting + 25-35 minutes baking + 5-7 minutes filling cooking)
- Total Time: 2 hours 60 minutes
- Yield: 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: Danish
- Diet: Vegetarian
Ingredients
Scale
Pastry Dough
- 2 cups All-Purpose Flour (plus extra for dusting)
- 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)
Almond 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 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 of ice water, mixing until a dough forms. Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours.
- Filling Preparation: Preheat your oven to 350°F and toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes. Remove from the oven and let cool, then grind the almonds in a food processor until fine. In a saucepan, combine the ground almonds, 1/2 cup of granulated sugar, 1/4 cup of heavy cream, 1 tablespoon of all-purpose flour, 1 teaspoon of almond extract, 1 teaspoon vanilla extract, and a pinch of salt. Cook over medium heat for 5-7 minutes until thickened, then let it cool completely.
- Assembly and Baking: Preheat the oven to 375°F and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface into two rectangles, each measuring 12×18 inches. Spread half of the cooled almond filling over one rectangle, then fold the other rectangle over the top. Transfer the kringle to the prepared baking sheet and bake for 25-35 minutes, until golden and cooked through.
- Glazing: Once baked, remove the kringle from the oven and allow it to cool on a wire rack for about 10 minutes. Whisk together 1 cup of sifted powdered sugar and 2-4 tablespoons of milk or heavy cream until smooth. Drizzle the glaze generously over the top and garnish with additional slivered almonds for an appealing finish.
Notes
- Keep the butter and water very cold to achieve a flaky pastry texture.
- Allow the filling to cool completely before assembling to prevent dough sogginess.
- For extra crunch, toast additional almonds to sprinkle on top after glazing.
- Store leftover kringle in an airtight container at room temperature for up to 2 days or refrigerate up to 5 days.
- Reheat gently in the oven to restore flakiness before serving.
Keywords: Almond Kringle, Danish Pastry, Almond Dessert, Homemade Pastry, Flaky Pastry, Almond Filling
