Almond Kringle

Almond Kringle is a beautifully braided, golden pastry ring filled with sweet almond paste and topped with a luscious glaze and crunchy sliced almonds. This stunning dessert hails from Scandinavian and Danish baking traditions, where kringle is a symbol of hospitality and celebration. With its flaky, buttery layers and rich nutty filling, Almond Kringle is a bakery-style masterpiece that’s surprisingly achievable at home. Whether you serve it for holiday brunches, weekend breakfasts, coffee breaks, or festive gatherings, this decadent pastry is a delightful centerpiece that combines elegant presentation with melt-in-your-mouth flavor. Slightly crisp on the outside, tender within, and sweet without being overly rich—Almond Kringle is a timeless treat that tastes as good as it looks.

Why You’ll Love This Recipe

A Showstopper with Minimal Fuss

• Almond Kringle has a stunning twisted or ring shape that looks like it came from a fancy bakery.
• Despite its impressive appearance, the dough is easy to make and work with.
• The filling and glaze are quick to prepare, making this a low-effort high-reward bake.

Buttery, Flaky, and Nutty Goodness

• The combination of tender dough and rich almond filling is irresistibly satisfying.
• Each bite offers buttery pastry layers with just the right sweetness and texture.
• The toasted almonds on top add a delightful crunch and depth of flavor.

Perfect for Any Occasion

• Serve it for brunch, afternoon tea, or holiday breakfast spreads.
• Makes a wonderful edible gift or potluck contribution.
• Easily prepped in advance and reheated for fresh flavor.

Customizable and Versatile

• The dough and filling can be adapted for different flavors—cherry, raspberry, pecan, or chocolate.
• Shape as a ring, braid, or log depending on your style and event.
• Can be made dairy-free with a few simple substitutions.

Preparation Time and Servings

• Prep Time: 30 minutes
• Chill Time: 1 hour (for dough resting)
• Cook Time: 30–35 minutes
• Total Time: 2 hours 15 minutes (including resting and glazing)
• Yield: 12 slices
• Serving Size: 1 slice

Nutritional Information (Per Serving, Approx.)

• Calories: 320 kcal
• Carbohydrates: 32g
• Protein: 5g
• Fat: 19g
• Fiber: 2g
• Sugar: 14g

Ingredients

For the Dough

• 2 cups all-purpose flour
• 2 tablespoons granulated sugar
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cubed
• 1/2 cup sour cream or Greek yogurt
• 1 large egg yolk
• 2 tablespoons cold water

For the Almond Filling

• 1 cup almond flour or finely ground almonds
• 1/2 cup granulated sugar
• 1/4 cup softened butter
• 1/2 teaspoon almond extract
• 1 large egg white (save yolk for dough)
• Pinch of salt

For the Glaze

• 1 cup powdered sugar
• 2–3 tablespoons milk or cream
• 1/2 teaspoon almond extract or vanilla extract

For Topping

• 1/3 cup sliced almonds
• Optional: extra powdered sugar for dusting

Step-by-Step Instructions

1. Make the Dough

• In a large bowl, whisk together flour, sugar, and salt.
• Cut in cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
• In a separate bowl, mix sour cream (or yogurt), egg yolk, and cold water.
• Add wet ingredients to flour mixture and gently stir until a dough forms.
• Shape into a disc, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.

2. Prepare the Almond Filling

• In a bowl, combine almond flour, sugar, softened butter, almond extract, egg white, and a pinch of salt.
• Mix until smooth and spreadable. Set aside at room temperature.

3. Roll Out the Dough

• Preheat oven to 375°F (190°C).
• On a floured surface, roll out chilled dough into a rectangle about 10×14 inches.
• Transfer to a parchment-lined baking sheet for easier shaping and baking.

4. Add the Filling

• Spread almond filling down the center third of the rectangle, lengthwise.
• Using a sharp knife or pastry cutter, make 1-inch cuts on each side of the filling to form strips.
• Fold strips over the filling in a criss-cross or braid pattern.

5. Shape the Kringle

• You can bake the braid as-is or form a ring by carefully joining the ends and tucking them underneath.
• Press ends gently to seal and adjust shape as needed.

6. Bake

• Brush with milk or a light egg wash for a golden crust.
• Bake for 30–35 minutes until golden brown and firm.
• Remove from oven and let cool on a wire rack.

7. Add the Glaze

• Whisk powdered sugar, milk, and almond extract into a smooth glaze.
• Drizzle over the cooled kringle.
• Sprinkle with sliced almonds while glaze is still wet.
• Let glaze set for 10 minutes before slicing and serving.

Ingredient Background

Almond Filling

• A variation of frangipane, this filling combines almond flour and sugar into a soft, nutty paste.
• Almond extract enhances the natural nuttiness and provides a signature flavor.

Kringle Dough

• Similar to Danish pastry dough but without yeast, this version uses sour cream for tenderness and flakiness.
• Butter layers create a rich texture without complicated lamination.

Glaze and Topping

• The sweet almond glaze balances the rich filling and adds a bakery-style finish.
• Sliced almonds toast slightly on top, giving crunch and visual appeal.

Technique Tips

Keep Dough Cold

• Cold butter is key to flakiness—work quickly and don’t over-handle the dough.
• If dough becomes too soft, chill again before rolling or shaping.

Don’t Overfill

• Too much filling can cause leakage during baking.
• Leave at least 1 inch of dough around the filling to seal properly.

Let Kringle Cool Before Glazing

• Applying glaze while too hot will cause it to melt and run off.
• Slight warmth is okay, but fully cooled is ideal.

Toast Almonds Separately (Optional)

• For extra crunch, toast sliced almonds briefly before sprinkling on top.

Alternative Presentation Ideas

• Kringle Ring: Join ends into a ring and bake in a wreath shape—great for holiday tables.
• Mini Kringles: Divide dough into two smaller rectangles and make individual-sized pastries.
• Kringle Braid Loaf: Fold as a braided log and slice like a sweet loaf.
• Glazed Kringle Sticks: Cut into strips after baking and glaze individually for a twist.

Additional Tips for Success

• Use parchment paper to prevent sticking and help with transferring dough.
• Add a pinch of cinnamon or cardamom to the filling for warmth.
• Chill dough in the freezer for 10 minutes before baking if it’s too soft.
• Store leftovers in an airtight container to keep pastry from drying out.
• Add a spoonful of jam or fruit preserves for variation in filling.

Recipe Variations

• Cherry Almond Kringle: Add a layer of cherry preserves under almond filling.
• Chocolate Almond Kringle: Mix in chocolate chips with almond paste.
• Maple Pecan Kringle: Replace almonds with pecans and use maple glaze.
• Cranberry Orange Kringle: Add dried cranberries and orange zest to filling.
• Savory Kringle: Try a cheese and herb filling for a unique brunch twist.

Freezing and Storage

Storage

• Store in an airtight container at room temperature for up to 3 days.
• Reheat briefly in a low oven (300°F/150°C) for a fresh-baked texture.

Freezer

• Freeze baked, unglazed kringle for up to 2 months.
• Thaw and glaze before serving.
• You can also freeze dough and filling separately, then assemble fresh.

Healthier Twist Ideas

• Use whole wheat pastry flour for added fiber.
• Reduce sugar in filling or glaze slightly.
• Substitute Greek yogurt for sour cream in dough.
• Use almond milk in glaze for a lighter option.
• Replace some butter with mashed banana or applesauce for a soft, healthier version.

Serving Suggestions for Events

• Holiday Brunch Centerpiece: Serve kringle on a cake stand with fresh berries and coffee.
• Tea Party Treat: Slice into delicate portions and pair with floral teas or mint tea.
• Gift Giving: Wrap cooled kringle in parchment and ribbon for an elegant homemade gift.
• Celebration Platter: Serve alongside scones, fruit salad, and yogurt parfaits for a brunch buffet.
• Coffee Break Snack: Perfect with espresso, lattes, or spiced hot cocoa.

Special Equipment

• Rolling pin
• Parchment paper
• Pastry brush
• Baking sheet
• Mixing bowls
• Wire cooling rack
• Serrated knife for slicing

Frequently Asked Questions

1. Can I make Almond Kringle ahead of time?

Yes—assemble and refrigerate up to 12 hours ahead. Bake and glaze just before serving for best texture.

2. Can I use store-bought pastry dough?

Yes—puff pastry or crescent dough can be used as a shortcut. Adjust baking time accordingly.

3. Can I make this dairy-free?

Yes—use dairy-free butter, plant-based yogurt, and almond milk for a fully dairy-free version.

4. What if I don’t have almond flour?

Grind blanched almonds in a food processor until fine. Avoid overprocessing into butter.

5. Can I add fruit to the filling?

Yes—thin layers of jam, fresh raspberries, or dried fruit pair well with the almond paste.

6. Why is my dough too sticky or dry?

Humidity affects dough texture—add a bit more flour if sticky or a splash of water if dry.

7. Can I shape it differently?

Absolutely—braid, ring, or log styles all work. Choose based on your occasion and preference.

8. How do I keep kringle fresh?

Wrap tightly in foil or an airtight container. Reheat lightly before serving to restore texture.

Conclusion

Almond Kringle is a beautiful, bakery-worthy pastry that’s easier to make than it looks—and always a showstopper. With its buttery dough, rich almond filling, and sweet glaze, this treat is perfect for special occasions or anytime you want to share a little sweetness with family and friends. Whether served as a holiday centerpiece or a casual coffee break indulgence, this classic pastry offers warmth, flavor, and elegance in every slice.

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