Homemade Almond Kringle Recipe – Traditional Danish Pastry Dessert Idea
This Homemade Almond Kringle Recipe brings the warmth of a traditional Danish bakery straight to your kitchen. Flaky pastry layers are filled with a rich almond cream, baked to golden perfection, and finished with a drizzle of sweet icing and crunchy sliced almonds. Elegant yet comforting, this pastry is perfect for holiday breakfasts, festive brunches, or cozy family gatherings. A timeless treat that pairs beautifully with coffee or tea, it’s sure to impress guests and satisfy your sweet tooth.
Equipment
- Mixing bowls
- Rolling Pin
- Parchment paper
- Baking sheet
- Pastry brush
- Wire rack
Ingredients
Dough
- 2 ½ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup milk
- ½ cup butter (cold, cubed)
- ¼ cup sugar
- 1 egg
- Pinch of salt
Almond Filling
- 1 cup ground almonds
- ½ cup sugar
- ¼ cup butter (softened)
- 1 egg yolk
- 1 tsp vanilla or almond extract
Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- Sliced toasted almonds (for garnish)
Instructions
- Prepare Dough: Warm milk and dissolve yeast. Mix with sugar, egg, and flour. Cut in cold butter cubes. Chill dough for 30 minutes.
- Laminate Dough: Roll dough into a rectangle, fold into thirds, and chill. Repeat rolling and folding 3–4 times, chilling between folds.
- Make Filling: Combine ground almonds, sugar, butter, yolk, and extract until smooth.
- Shape Kringle: Roll dough, spread filling down the center, fold edges over, and shape into an oval. Seal ends.
- Bake: Brush with egg wash. Bake at 375°F (190°C) for 25–30 minutes until golden.
- Glaze & Garnish: Cool slightly, drizzle glaze, and sprinkle toasted almonds.
- Serve: Let cool fully before slicing for clean layers.
Notes
- Tip: Toast almonds before using for deeper flavor.
- Variations: Try raspberry, cherry, or chocolate fillings.
- Storage: Keeps 2–3 days in an airtight container; freeze for up to 2 months.
- Presentation: Serve as a holiday centerpiece or slice for brunch platters.