Description
This Homemade Almond Kringle is a deliciously flaky pastry filled with a rich, creamy almond filling and topped with a sweet almond glaze. Perfect to impress guests at brunch or a special occasion, this recipe combines tender buttery layers of dough with roasted almond flavor, creating a classic Scandinavian pastry that is both stunning and satisfyingly indulgent.
Ingredients
Scale
Pastry Dough
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, very cold, cubed
- 6 tbsp ice water
Almond Filling
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1 cup blanched slivered almonds, toasted and ground
- 2 tbsp all-purpose flour
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 pinch salt
Glaze and Garnish
- 1 cup powdered sugar
- 2 tbsp milk or cream
- 1 tsp almond extract (optional)
- 1/4 cup slivered or chopped toasted almonds (optional)
Instructions
- Prepare Pastry Dough: In a large bowl, whisk together the flour and salt until blended. Cut in the cold, cubed butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together.
- Chill Dough: Turn out the dough onto a lightly floured surface and shape into a rectangle about 1 inch thick. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
- Toast and Grind Almonds: Preheat oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast until fragrant and lightly browned. Cool slightly, then grind in a food processor to a fine texture for filling.
- Make Almond Filling: In a medium saucepan, combine sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly until mixture thickens to a creamy texture. Remove from heat and cool completely at room temperature.
- Preheat Oven and Prepare Baking Sheet: When ready to bake, preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Roll Out Dough: Divide chilled dough in half. On a floured surface, roll one half into a rectangle approximately 12 by 18 inches.
- Fill and Shape Kringle: Spread half of the cooled almond filling evenly over the dough, leaving a ½-inch border around edges. Starting from one long side, roll the dough jelly-roll style to enclose the filling. Repeat with remaining dough and filling to form the second kringle.
- Bake: Place kringles on the prepared baking sheet and bake for 25-35 minutes or until golden brown and cooked through.
- Cool: Remove from oven and cool on a rack for 10-15 minutes, then transfer to a wire rack.
- Prepare Glaze: Whisk together powdered sugar, milk or cream, and optional almond extract until smooth.
- Glaze and Garnish: Drizzle glaze evenly over cooled kringles. Sprinkle with toasted slivered or chopped almonds if desired.
- Set Glaze and Serve: Allow glaze to set completely before slicing into portions. Enjoy your homemade almond kringle fresh for best flavor.
Notes
- Use very cold butter and ice water to ensure a flaky pastry.
- Chilling the dough for several hours or overnight helps develop flavor and texture.
- Grinding toasted almonds finely enhances the filling’s smoothness and flavor.
- Adjust glaze thickness with more milk or powdered sugar as needed.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
