If you have a soft spot for rich, buttery pastries that combine a satisfyingly flaky texture with a sweet and nutty filling, then this Deliciously Flaky Homemade Almond Kringle Recipe will quickly become your new favorite. Imagine delicate layers of crisp, golden pastry wrapped around a luscious almond filling, topped with a smooth glaze that shines just enough to make every slice irresistible. This classic Danish treat offers just the right balance of crunch, tenderness, and sweetness to brighten any morning or special occasion. Trust me, once you try making this at home, there’s no going back – it’s a showstopper that feels both sophisticated and utterly comforting.
Ingredients You’ll Need
The beauty of this kringle is that it relies on straightforward pantry staples and a few simple extras that come together to create something truly spectacular. Each ingredient plays a key role in achieving that flaky texture and rich almond flavor that define this recipe.
- 2 cups All-Purpose Flour (Extra for dusting): The foundation of our pastry, perfect for creating layers that flake beautifully.
- 1 teaspoon Salt (Fine table salt recommended): Enhances flavor and balances the sweetness.
- 1 cup Cold Unsalted Butter (Very cold for optimal texture): This is what makes the dough irresistibly flaky and tender.
- 6 tablespoons Ice Water (Ice-cold for best results): Helps bring the dough together without melting the butter.
- 1/2 cup Granulated Sugar (Sweetens filling): Adds the right amount of sweetness to the almond mixture.
- 1/2 cup Heavy Cream (Full-fat for best texture): Enriches the filling, making it creamy and smooth.
- 1 cup Blanched Slivered Almonds (Toast and finely grind): The star ingredient, delivering that unmistakable almond crunch and flavor.
- 2 tablespoons All-Purpose Flour (For thickening filling): Ensures the filling holds together nicely once baked.
- 1 teaspoon Almond Extract (Use pure extract): Intensifies the almond essence for an authentic taste sensation.
- 1 teaspoon Vanilla Extract (Pure vanilla recommended): Adds depth and warmth to the filling.
- 1/4 teaspoon Salt (For balancing flavor): Keeps the overall flavor profile harmonious.
- 1 cup Powdered Sugar (Sift for best texture): The perfect base for a glossy glaze topping.
- 2 tablespoons Milk or Heavy Cream (Adjust for desired consistency): Helps thin the glaze to the ideal pourable thickness.
- 1/2 teaspoon Almond Extract (Optional for extra flavor): A little extra kick in the glaze if you like more almond punch.
How to Make Deliciously Flaky Homemade Almond Kringle Recipe
Step 1: Prepare the Pastry Dough
Start by combining the flour and salt in a mixing bowl. Cut the cold unsalted butter into small cubes and incorporate it quickly with the flour using a pastry cutter or your fingers, aiming for pea-sized pieces. Add the ice water a tablespoon at a time and gently mix until the dough just comes together. You want it to hold its shape without becoming sticky. Wrap the dough in plastic wrap and chill for at least 30 minutes—this resting phase is crucial for that flaky texture.
Step 2: Make the Almond Filling
While your dough is chilling, toast the blanched slivered almonds in a dry pan until golden and fragrant. Once cooled, grind them finely for a delightful texture. In a bowl, mix together the ground almonds, granulated sugar, flour, salt, almond and vanilla extracts, and heavy cream. Stir until the filling becomes creamy but still holds a little texture from the almonds, setting the stage for that rich, nutty interior.
Step 3: Roll and Assemble the Kringle
Lightly flour your work surface and roll out the chilled dough into a large rectangle. Spread the almond filling evenly over the dough, leaving about an inch border on all sides. Carefully fold the dough into thirds, like a letter, and then gently roll it out again to stretch it slightly while layering the filling. This folding and rolling technique helps create those signature flaky layers inside the kringle.
Step 4: Shape and Bake
Shape your kringle by folding the rectangle in half lengthwise and gently twisting or folding as desired to form an elongated oval or ring shape. Transfer it to a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for approximately 35 minutes, or until the pastry is golden brown and the almond filling is bubbling slightly. The smell alone will have you eager to slice in!
Step 5: Prepare and Apply the Glaze
Once the kringle has cooled slightly, whisk together the powdered sugar with milk or heavy cream and almond extract until smooth and pourable. Drizzle this glaze generously over the top, allowing it to cascade down the sides and set into a shiny, flavorful finish. This final touch not only adds sweetness but also highlights the beautiful layers when you slice into your creation.
How to Serve Deliciously Flaky Homemade Almond Kringle Recipe
Garnishes
For an extra special touch, sprinkle toasted almond slivers over the glaze right after drizzling it on, so they stick perfectly while adding crunch and visual appeal. A light dusting of powdered sugar can also make your kringle look as elegant as it tastes.
Side Dishes
This almond kringle pairs wonderfully with a cup of freshly brewed coffee or a creamy chai latte, enhancing the cozy experience. For brunch, consider serving it alongside fresh berries or a simple fruit salad to balance the richness with a burst of freshness.
Creative Ways to Present
Slice your kringle into generous portions and arrange on a decorative platter, perfect for sharing at gatherings or holiday breakfasts. Alternatively, cut smaller squares and use them as an indulgent accompaniment to afternoon tea. Wrapping individual slices in parchment paper tied with twine also makes charming homemade gifts.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover kringle tightly in plastic wrap or place in an airtight container. It will stay fresh at room temperature for up to two days, but refrigerating can extend its life to about a week without sacrificing much texture.
Freezing
If you want to save your masterpiece for later, freeze the baked kringle (glazed and cooled) wrapped well in foil and then plastic wrap. It can be frozen for up to three months. Thaw it overnight in the fridge before serving for best results.
Reheating
To reheat, place slices in a preheated 350°F (175°C) oven for 5 to 10 minutes to crisp the pastry back up without melting the glaze completely. Avoid microwaving if possible, as it can lead to soggy crust and loss of that beloved flakiness.
FAQs
Can I use almond flour instead of ground slivered almonds?
Almond flour is finer and moister than ground slivered almonds, so it may change the texture of the filling slightly. Ground slivered almonds give you the crunch and texture that make this kringle distinct, but almond flour can work if you prefer a smoother filling.
What can I substitute for heavy cream in the filling?
If you don’t have heavy cream, whole milk or half-and-half can be used as substitutes, but keep in mind the filling might be a bit less rich and creamy. You may need to adjust the amounts slightly to maintain the filling’s consistency.
How important is the cold butter for the dough?
Very important! Cold butter creates pockets of fat that steam during baking, resulting in those sought-after flakes. Using butter that’s too warm will make the dough greasy and dense instead of light and flaky.
Can I make this kringle gluten-free?
It’s challenging because gluten gives the pastry its structure and elasticity. However, you might experiment with a gluten-free flour blend designed for pastries, but be prepared for a different texture. Adding xanthan gum may help mimic some gluten’s properties.
Is the almond extract necessary in both the filling and glaze?
While almond extract is key to delivering authentic flavor, it’s fine to adjust the amount or omit it in the glaze if you prefer a less intense almond note. The filling is where it really makes a difference, so don’t skip it there!
Final Thoughts
Once you make this Deliciously Flaky Homemade Almond Kringle Recipe, you’ll understand why it’s such a beloved treat. The incredible layers, the nutty filling, and that glossy glaze come together to make something truly special. It’s a recipe that’s well worth the effort and sure to impress your family, friends, or anyone lucky enough to share a slice. Don’t hesitate to cozy up your kitchen with this delicious project—you’ll be so glad you did!
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Deliciously Flaky Homemade Almond Kringle Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 slices
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Description
This Deliciously Flaky Homemade Almond Kringle is a classic Danish pastry with a rich almond filling and a tender, buttery crust. Perfectly layered and topped with a sweet almond glaze, this Kringle offers a delightful balance of textures and flavors that’s sure to impress at any gathering or as a cozy treat.
Ingredients
Dough
- 2 cups All-Purpose Flour (extra for dusting)
- 1 teaspoon Salt (fine table salt recommended)
- 1 cup Cold Unsalted Butter (very cold for optimal texture)
- 6 tablespoons Ice Water (ice-cold for best results)
Filling
- 1/2 cup Granulated Sugar (sweetens filling)
- 1 cup Blanched Slivered Almonds (toasted and finely ground)
- 2 tablespoons All-Purpose Flour (for thickening filling)
- 1 teaspoon Almond Extract (use pure extract)
- 1 teaspoon Vanilla Extract (pure vanilla recommended)
- 1/4 teaspoon Salt (for balancing flavor)
Glaze
- 1/2 cup Heavy Cream (full-fat for best texture)
- 1 cup Powdered Sugar (sifted for best texture)
- 2 tablespoons Milk or Heavy Cream (adjust for desired consistency)
- 1/2 teaspoon Almond Extract (optional for extra flavor)
Instructions
- Prepare the dough: In a large mixing bowl, combine the 2 cups of all-purpose flour and 1 teaspoon of salt. Cut the cold unsalted butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add the 6 tablespoons of ice water, stirring gently until the dough just comes together. Be careful not to overwork the dough. Shape the dough into a disk, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to chill and rest.
- Prepare the almond filling: Toast the blanched slivered almonds in a dry skillet over medium heat until lightly golden and fragrant. Let them cool completely. Once cooled, finely grind the almonds in a food processor or chop very finely by hand. In a bowl, combine the ground almonds, 1/2 cup granulated sugar, 2 tablespoons flour, 1 teaspoon almond extract, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Mix thoroughly to form the filling. Set aside.
- Roll and fill the dough: Lightly dust a clean surface with flour. Roll out the chilled dough into a large rectangle about 12×8 inches in size. Spread the almond filling evenly over the center portion of the dough, leaving a border around the edges. Fold the dough over the filling from the shorter sides inward, overlapping slightly to encase the filling, then gently press the edges to seal. Shape the dough into a rough oval or rectangle, then transfer onto a baking sheet lined with parchment paper.
- Bake the Kringle: Preheat your oven to 375°F (190°C). Brush the surface of the Kringle with a little heavy cream to encourage browning. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and cooked through. Remove from the oven and allow to cool completely on a wire rack.
- Prepare and apply the glaze: In a small bowl, whisk together the 1 cup powdered sugar, 2 tablespoons milk or heavy cream, 1/2 teaspoon almond extract (if using), and 1/2 cup heavy cream until smooth and pourable but not too runny. Drizzle the glaze evenly over the cooled Kringle. Let the glaze set before slicing and serving.
Notes
- Ensure the butter and water are very cold to achieve a flaky crust.
- Toasting the almonds intensifies their flavor, so do not skip this step.
- For a richer flavor, you can substitute some of the milk in the glaze with heavy cream.
- The Kringle can be stored in an airtight container for up to 3 days but is best enjoyed fresh.
- This recipe yields about 8 generous slices, perfect for sharing.
