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Almond Kringle

A traditional Scandinavian pastry featuring flaky, buttery dough filled with sweet almond paste and topped with vanilla icing. Perfect for holiday breakfasts.
Print Recipe
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Danish
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Pastry Dough
  • 2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 0.5 tsp salt
  • 1 cup unsalted butter cold and cubed
  • 1 packet active dry yeast approx 2.25 tsp
  • 0.25 cup warm water 110°F/45°C
  • 0.5 cup milk cold
  • 1 large egg beaten
Almond Filling
  • 0.5 cup almond paste grated or broken up
  • 0.5 cup unsalted butter softened
  • 0.5 cup powdered sugar
  • 1 egg white
Icing & Topping
  • 1 cup powdered sugar
  • 2 tbsp heavy cream or milk
  • 0.5 tsp vanilla extract
  • 0.25 cup sliced almonds toasted, optional

Equipment

  • Pastry blender or fork
  • Rolling pin
  • Baking sheet
  • Parchment paper

Method
 

  1. Dissolve yeast and 1 tsp sugar in warm water. Let sit 5-10 mins until foamy.
  2. Whisk flour, remaining sugar, and salt. Cut in cold butter until pea-sized chunks remain.
  3. Mix cold milk and beaten egg, add yeast mixture, then pour into flour/butter. Stir gently until shaggy dough forms.
  4. Wrap dough tightly and refrigerate for at least 4 hours or overnight.
  5. Beat filling ingredients (butter, almond paste, powdered sugar, egg white) until smooth.
  6. Roll dough into 8x12 rectangle, fold in thirds (letter fold), rotate, and repeat. Roll out to 6x24 inch strip.
  7. Spread filling down center. Fold sides over to seal. Shape into oval ring on parchment paper.
  8. Let rise 30-45 mins. Preheat oven to 375°F (190°C).
  9. Bake 20-25 mins until golden brown. Cool.
  10. Whisk icing ingredients and drizzle over cooled kringle. Top with sliced almonds.

Notes

The dough must be kept cold. If the butter melts before baking, you will lose the flaky layers. Chill the shaped pastry for 15 minutes before baking if your kitchen is warm.