Description
This Ultimate Homemade Almond Kringle is a flaky, buttery Danish pastry filled with a rich almond cream and topped with a sweet glaze. Made from scratch with cold butter, toasted almond filling, and a delicate vanilla-almond glaze, this traditional treat is perfect for special occasions or indulgent breakfasts.
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 cup Blanched Slivered Almonds (toasted and ground for best flavor)
- 1/2 cup Granulated Sugar
- 1/4 cup Heavy Cream (full-fat preferred)
- 1 tablespoon All-Purpose Flour (for thickening)
- 1 teaspoon Almond Extract (pure extract for best taste)
- 1 pinch Salt
Glaze
- 1 cup Powdered Sugar (sifted for smooth finish)
- 2–4 tablespoons Milk or Heavy Cream (adjust for glaze consistency)
- Additional slivered almonds (for garnish)
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. Toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes until golden and fragrant. Remove from the oven, let cool, then grind the almonds in a food processor until fine. In a saucepan, combine the ground almonds, 1/2 cup granulated sugar, 1/4 cup heavy cream, 1 tablespoon all-purpose flour, 1 teaspoon almond extract, and a pinch of salt. Cook over medium heat for 5-7 minutes, stirring frequently, until the mixture thickens. Remove from heat and 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 approximately 12×18 inches. Spread half of the cooled almond filling evenly over one rectangle, then carefully fold the other rectangle over the top, pressing the edges to seal. Transfer the assembled kringle to the prepared baking sheet. Bake for 25-35 minutes, or until the crust is golden brown 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. 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 garnish with additional slivered almonds. Allow the glaze to set before serving.
Notes
- Keep the butter and ice water very cold to achieve a flaky dough texture.
- Grinding the toasted almonds finely ensures a smooth, rich filling.
- Adjust the glaze thickness by varying the amount of milk or cream.
- Use pure almond and vanilla extracts for the most authentic flavor.
- Chilling the dough for at least 2 hours is essential for easy rolling and layering.
- The kringle is best enjoyed fresh but can be stored in an airtight container for 2-3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Keywords: Almond Kringle, Danish Pastry, Almond Pastry, Homemade Kringle, Almond Dessert, Sweet Pastry
