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
Scale
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.
