Almond Kringle Recipe (The Perfect Buttery Danish Pastry)

Welcome to the ultimate guide to creating the most delicious, flaky, and authentic Almond Kringle Recipe you’ve ever tasted. This buttery Danish pastry, with its rich almond filling and sweet icing, is a true showstopper. Forget the store-bought versions; this recipe will walk you through creating a bakery-quality treat right in your own kitchen. It’s perfect for holiday gatherings, special breakfasts, or a cozy weekend indulgence.

Whether you’re a seasoned baker or trying your hand at pastry for the first time, these step-by-step instructions make the process simple and rewarding. Let’s dive in and bake something truly special.

What is a Kringle?

A Kringle is a traditional Scandinavian pastry, particularly famous in Danish cuisine. It’s made from a many-layered, butter-laminated dough known as “wienerbrød” or Viennese bread. The pastry is typically shaped into a ring or an oval, filled with a variety of fruit, nut, or cream cheese fillings, and topped with a sweet glaze. The version from Racine, Wisconsin, has been designated the Official State Pastry and is a beloved American treat.

Why You’ll Love This Almond Kringle Recipe

• Incredibly Flaky Layers: We use a “cheater’s” lamination method that creates dozens of buttery, melt-in-your-mouth layers without the fuss of traditional pastry making.
• Rich & Flavorful Filling: The homemade almond filling is the star of the show, offering a deep, nutty flavor that isn’t overly sweet.
• Perfect for Any Occasion: Serve it for a holiday breakfast, as a stunning dessert, or with a cup of coffee for an afternoon treat. For another delightful dessert, you might enjoy these Pecan Pie Cheesecake Bars.
• Surprisingly Simple: While it looks impressive, the steps are broken down to be easy to follow for any enthusiastic home cook.

Key Ingredients

A great pastry starts with great ingredients. Here’s what you’ll need to make this Almond Kringle Recipe.

For the Kringle Dough

• All-Purpose Flour: Provides the structure for our pastry.
• Granulated Sugar: Just a touch for flavor and browning.
• Instant Yeast: Gives the dough its lift and classic yeasted flavor.
• Salt: Balances the sweetness and enhances all the flavors.
• Whole Milk & Egg Yolk: Add richness, fat, and tenderness to the dough.
• Unsalted Butter: The key to lamination! It must be very cold to create those flaky layers.

For the Almond Filling

• Almond Paste: Not to be confused with marzipan, almond paste is less sweet and has a more robust almond flavor.
• Unsalted Butter: Adds richness and a creamy texture.
• Powdered Sugar: Sweetens the filling perfectly.
• Egg White: Helps bind the filling together.
• Almond Extract: A small amount enhances the nutty aroma and taste.

For the Simple Icing

• Powdered Sugar: The base for our smooth, sweet glaze.
• Milk or Cream: To thin the icing to the perfect drizzling consistency.
• Vanilla Extract: For a touch of warmth and flavor.

How to Make The Best Almond Kringle Recipe

Follow these steps carefully to achieve a perfect, golden-brown kringle every time. Remember, keeping the butter and dough cold is the secret to success!

Step 1: Prepare the Pastry Dough

In a large bowl, whisk together the flour, sugar, yeast, and salt. In a separate bowl, whisk the warm milk and egg yolk. Pour the wet ingredients into the dry ingredients and mix until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 2-3 minutes until it comes together. It doesn’t need to be perfectly smooth. Wrap the dough in plastic and chill in the refrigerator for 30 minutes.

Step 2: Laminate the Dough

Place your chilled, unsalted butter between two sheets of parchment paper. Using a rolling pin, pound the butter into a rough 6×6 inch square. Unwrap your chilled dough and roll it into a 12×6 inch rectangle. Place the butter square on one half of the dough, fold the other half over, and press the edges to seal. Roll the dough into a 12×8 inch rectangle. Perform a “letter fold”: fold the bottom third up, then the top third down over it. Rotate the dough 90 degrees. Repeat this rolling and folding process two more times, for a total of three folds. After the final fold, wrap the dough tightly in plastic and refrigerate for at least 4 hours, or preferably overnight.

Step 3: Make the Almond Filling

In a medium bowl, crumble the almond paste. Add the softened butter, powdered sugar, egg white, and almond extract. Using a hand mixer or a fork, beat the mixture until it is smooth and well combined. Set aside.

Step 4: Shape and Fill the Kringle

Remove the chilled dough from the refrigerator. On a lightly floured surface, roll it into a long, narrow rectangle, approximately 24 inches long and 6 inches wide. Spread the almond filling lengthwise down the center third of the dough. Fold one long side of the dough over the filling, then fold the other side over that, creating a long, filled rope. Gently press to seal the seam. Carefully transfer the filled pastry to a parchment-lined baking sheet, seam-side down. Shape it into an oval, pinching the ends together to seal the ring.

Step 5: Bake and Cool

Preheat your oven to 375°F (190°C). Let the shaped kringle rest at room temperature for 20 minutes. Brush the top with a beaten egg for a golden shine. Bake for 25-30 minutes, or until the pastry is puffed, deeply golden brown, and cooked through. Let the kringle cool completely on the baking sheet before glazing.

Step 6: Glaze and Serve

Once the kringle is cool, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the top of the kringle. Let the icing set for about 15 minutes before slicing and serving. This pastry is a wonderful treat, just like our fan-favorite Cinnamon Roll Pigs in a Blanket for a sweet and savory option.

Pro Tips for a Flawless Kringle

• Keep Everything Cold: The key to flaky layers is preventing the butter from melting into the dough. If your kitchen is warm or the dough feels soft, don’t hesitate to pop it back in the fridge for 15-20 minutes between folds.
• Don’t Overwork the Dough: Knead just enough to bring the initial dough together. The lamination process will develop the gluten further.
• Seal It Well: Ensure the seams are securely pinched, both when enclosing the filling and when forming the oval, to prevent the filling from leaking out during baking. For a savory option that also requires good sealing, try these Ham and Egg Cups.

Frequently Asked Questions

Share Your Masterpiece!

Congratulations, you’ve mastered the art of the Almond Kringle Recipe! We know you’ll love every buttery, flaky bite. If you make this recipe, we’d be thrilled to see it! Please leave a comment below or share a photo of your beautiful creation on Pinterest and tag us. Happy baking!

Almond Kringle Recipe

Almond Kringle Recipe (The Perfect Buttery Danish Pastry)

This Almond Kringle Recipe guides you through making a perfectly flaky, buttery Danish pastry with a rich, homemade almond filling and a sweet vanilla glaze. An authentic, bakery-quality treat that's surprisingly simple to make at home for any occasion.

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Prep Time 25 minutes mins

Cook Time 30 minutes mins

Total Time 5 hours hrs 5 minutes mins

Servings: 12 slices

Course: Breakfast, Dessert

Cuisine: American, Danish

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

For the Kringle Dough

• 2 1/2 cups All-Purpose Flour
• 2 tbsp Granulated Sugar
• 2 1/4 tsp Instant Yeast (1 packet)
• 1 tsp Salt
• 1/2 cup Whole Milk warmed
• 1 Large Egg Yolk
• 1 cup Unsalted Butter very cold, cut into 1/2-inch pieces

For the Almond Filling

• 8 oz Almond Paste
• 1/4 cup Unsalted Butter softened
• 1/4 cup Powdered Sugar
• 1 Large Egg White
• 1/2 tsp Almond Extract

For the Icing

• 1 cup Powdered Sugar
• 2 tbsp Milk or Cream
• 1/2 tsp Vanilla Extract

Equipment

• 1 Baking sheet
• 1 Rolling Pin
• 2 Mixing Bowls

Instructions

 

1. In a large bowl, whisk together flour, sugar, yeast, and salt. In a separate bowl, whisk warm milk and egg yolk. Pour wet ingredients into dry and mix until a shaggy dough forms. Knead for 2-3 minutes on a floured surface. Wrap and chill for 30 minutes.
2. Pound cold butter into a 6x6 inch square between parchment paper. Roll dough to a 12x6 inch rectangle. Place butter on one half, fold dough over, and seal. Roll to 12x8 inches. Perform a letter fold. Rotate 90 degrees. Repeat rolling and folding two more times. Wrap and refrigerate for at least 4 hours or overnight.
3. In a medium bowl, crumble almond paste. Add softened butter, powdered sugar, egg white, and almond extract. Beat until smooth and combined.
4. Roll chilled dough to a 24x6 inch rectangle. Spread almond filling down the center third. Fold one long side over, then the other, to create a rope. Transfer to a parchment-lined baking sheet, seam-side down, and shape into an oval, pinching ends to seal.
5. Preheat oven to 375°F (190°C). Let kringle rest for 20 minutes. Brush with beaten egg. Bake for 25-30 minutes until golden brown. Let cool completely.
6. Whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled kringle. Let set before slicing.

Notes

For the flakiest layers, ensure your butter and dough remain cold throughout the lamination process. Don't be afraid to chill the dough between folds if it becomes too soft.
Almond paste is crucial for the authentic flavor of the filling; do not substitute with marzipan, which is much sweeter and has a different texture.