Few pastries evoke the feeling of luxury, tradition, and indulgence quite like Almond Kringle. Originating from Denmark, this flaky, buttery pastry is filled with sweet almond cream, rolled and braided to create a stunning, golden dessert that’s perfect for holidays, brunches, or special occasions.

Making Homemade Almond Kringle may seem ambitious, but with patience and proper technique, anyone can master it. The combination of buttery dough, creamy almond filling, and a sweet glaze will transport you straight to a cozy European bakery.

In this article, we’ll guide you through every step—from making the dough to baking to perfection—while sharing tips, serving suggestions, variations, and pro tricks to impress your family and friends.

Why You’ll Love Almond Kringle

Flaky, buttery layers: Made with laminated dough similar to puff pastry.
Almond cream filling: Sweet, nutty, and creamy, perfectly balanced with the pastry.
Elegant presentation: Twisted or braided, it looks impressive for any gathering.
Versatile: Serve warm for breakfast, as dessert, or at brunch with coffee or tea.

Ingredients

For the Dough
- 2 ½ cups (315 g) all-purpose flour
- 1 tbsp granulated sugar
- 1 tsp salt
- 1 cup (225 g) unsalted butter, cold, cut into small cubes
- ½ cup (120 ml) cold water
- 1 tsp vanilla extract
For the Almond Filling
- 1 cup (120 g) almond flour
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 1 large egg
- 1 tsp almond extract
For the Glaze
- 1 cup (120 g) powdered sugar
- 2–3 tbsp milk or cream
- ½ tsp vanilla extract

Pro Tip: Using cold butter and keeping the dough chilled ensures the pastry becomes perfectly flaky.

Step-by-Step Instructions

Prepare the dough: In a large bowl, whisk together flour, sugar, and salt. Cut in cold butter until mixture resembles coarse crumbs. Add cold water and vanilla extract, mixing until dough forms. Chill for 1 hour.
Make the almond filling: In a medium bowl, beat together almond flour, sugar, softened butter, egg, and almond extract until creamy. Set aside.
Roll the dough: On a lightly floured surface, roll dough into a rectangle about 12×8 inches.
Add filling: Spread almond filling evenly over the dough, leaving a small border along the edges.
Shape the kringle: Roll dough lengthwise into a log. Shape into an oval or a braided pattern, pinching ends and tucking edges under.
Chill: Refrigerate for 15–20 minutes to firm up before baking.
Bake: Preheat oven to 375°F (190°C). Place kringle on a parchment-lined baking sheet. Bake 30–35 minutes until golden brown.
Glaze: While warm, whisk powdered sugar, milk/cream, and vanilla extract until smooth. Drizzle over the kringle.
Cool and serve: Let cool slightly before slicing and serving warm or at room temperature.

Tips for Perfect Almond Kringle

Keep ingredients cold: Cold butter and chilled dough are essential for flaky layers.
Even filling: Spread filling uniformly to avoid thin or overly thick spots.
Watch baking time: Golden edges signal perfectly baked pastry; avoid overbaking.
Optional toppings: Sprinkle slivered almonds or pearl sugar for extra texture.

Creative Serving Ideas

Serve slices warm with coffee or tea for breakfast or brunch.
Dust with cocoa powder or cinnamon for a festive touch.
Cut into mini portions for dessert platters or party snacks.
Pair with fresh fruit or whipped cream for a luxurious brunch spread.

Variations You Can Try

Chocolate Almond Kringle: Add chocolate chips to the almond filling for a decadent twist.
Fruit Almond Kringle: Add raspberries or apricot preserves under the almond filling.
Nut Mix: Combine almond filling with chopped pistachios or hazelnuts for added crunch.
Gluten-Free Option: Use a gluten-free all-purpose flour blend and adjust liquid slightly.