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Homemade Almond Kringle

Flaky, buttery Danish pastry filled with sweet almond cream and drizzled with glaze. Perfect for breakfast, brunch, or dessert.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 minute
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: Danish, European, Scandinavian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 2 1/2 cups all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp salt
  • 1 cup unsalted butter cold, cubed
  • 1/2 cup cold water
  • 1 tsp vanilla extract
Almond Filling
  • 1 cup almond flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 1 egg large
  • 1 tsp almond extract
Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 1/2 tsp vanilla extract

Equipment

  • Mixing bowls
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Whisk or fork for glaze

Method
 

  1. Whisk flour, sugar, and salt. Cut in cold butter until coarse crumbs form. Add cold water and vanilla, mix into dough. Chill 1 hour.
  2. Beat almond flour, sugar, softened butter, egg, and almond extract until creamy for filling.
  3. Roll dough into 12x8-inch rectangle. Spread almond filling evenly, leaving borders.
  4. Roll dough lengthwise into a log and shape into oval or braid. Pinch ends.
  5. Chill for 15–20 minutes before baking.
  6. Preheat oven to 375°F (190°C). Bake kringle 30–35 minutes until golden.
  7. Mix powdered sugar, milk/cream, and vanilla for glaze. Drizzle over warm kringle.
  8. Cool slightly before slicing and serving.

Notes

Optional: Sprinkle slivered almonds or pearl sugar for extra decoration. Store in airtight container for 2–3 days.