Delicious Almond Kringle Recipe Easy Homemade Danish Dessert Pastry

Name: Delicious Almond Kringle Recipe Easy Homemade Danish Dessert Pastry
Prep time: 25 min
Cook time: 35 min
Total time: 2 h 35 min
Cuisine: Danish
Ingredients: 3 ½ cups (420g) all-purpose flour; 1 cup (225g) unsalted butter, cold; ¼ cup (50g) granulated sugar; ¾ cup (180ml) whole milk, warm; 2 ¼ teaspoons (7g) active dry yeast; 2 large eggs, room temperature; 7 oz (200g) almond paste; ½ cup (50g) sliced almonds, toasted; 1 teaspoon vanilla extract; ½ teaspoon cinnamon; 1 cup (120g) powdered sugar; 1 tablespoon lemon juice

Posted on January 18, 2026

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I still remember the moment I bit into my very first almond kringle. It was at this tiny bakery tucked away in a snowy corner of Wisconsin, and the flaky, buttery layers practically melted in my mouth. The nutty almond filling was like a sweet secret hugging every bite. Since then, I’ve been on a mission to perfect this delicious almond kringle recipe at home, and after about a dozen tries (and a few flour explosions), I finally nailed it.

What makes this Danish dessert pastry so irresistible? Well, it’s all about that delicate balance between a tender, flaky dough and the rich, almond-studded filling. Plus, the glistening icing drizzle on top—because, yes, I’m that person who judges pastries by their glaze.

If you’ve ever wanted to make a homemade almond kringle that tastes like it came from a fancy bakery (without needing a degree in pastry arts), you’re in the right place. I’m sharing my tried-and-true method that’s approachable but still impressive enough to wow friends and family.

Why You’ll Love This Almond Kringle Recipe

Okay, real talk—I’m obsessed with this almond kringle recipe, and I’m not alone. Here’s why it keeps making a repeat appearance in my kitchen:

Flaky, buttery dough every single time: I’ve tweaked the dough recipe until it’s just right—soft enough to pull apart easily, but with those signature crispy layers.
Rich almond filling that’s not too sweet: The homemade almond paste blends perfectly with a touch of cinnamon and vanilla, so it’s indulgent but balanced.
Pretty enough for guests, easy enough for weeknights: You don’t need to be a pro baker or own fancy equipment. I’ve made this with a tired toddler climbing my leg, and it still came out gorgeous.
Freezer-friendly to save your sanity: Make a batch ahead of time, freeze it, and pop it in the oven when you want a treat. Trust me, it’s a game changer.

This almond kringle recipe isn’t just dessert; it’s a little moment of joy wrapped in flaky layers. Whether you’re celebrating a special occasion or just craving something sweet and comforting, it’s about to become your new favorite pastry.

What Ingredients You’ll Need for the Perfect Almond Kringle

Here’s what I love about this ingredient list: most of these are pantry staples, and the few special ones are easy to find at any grocery store or online. I’m breaking it down so you know exactly why each part matters.

All-purpose flour (3 ½ cups / 420g): The base of our dough. I use King Arthur flour because it’s reliable, but any good quality all-purpose works.
Unsalted butter (1 cup / 225g, cold): The secret to those flaky layers. I always use real butter (no margarine!), and cold is key here to get that perfect puff.
Granulated sugar (¼ cup / 50g): Adds just a touch of sweetness to the dough without overpowering the almond filling.
Whole milk (¾ cup / 180ml, warm): Helps bring the dough together and keeps it tender. I heat it just enough to feel warm to the touch (not hot!)
Active dry yeast (2 ¼ teaspoons / 7g): For that lovely rise and airy texture. Make sure it’s fresh—expired yeast is a no-go.
Eggs (2 large, room temperature): Adds richness and color to the dough. I always set mine out ahead for about 30 minutes.
Almond paste (7 oz / 200g): The star of the filling. I prefer Odense brand—smooth, not too sweet, and easy to work with.
Sliced almonds (½ cup / 50g, toasted): For crunch and that nutty flavor that makes this kringle special. Toast them lightly in a dry pan until golden.
Vanilla extract (1 teaspoon): Adds warmth and depth to the almond filling. Use the good stuff—you can taste the difference.
Cinnamon (½ teaspoon): Just a hint to enhance the almond flavor without stealing the show.
Powdered sugar (1 cup / 120g): For the icing drizzle on top. Sweet, simple, and the perfect finish.
Lemon juice (1 tablespoon): For the icing—adds brightness and balances the sweetness.

Quick tip: I keep almond paste in the freezer wrapped tightly; it actually lasts longer and softens quickly at room temperature when I need it.

Equipment Needed to Bake Almond Kringle at Home

You don’t need a fancy kitchen to make this almond kringle. Honestly, I’ve made it with the most basic setup, and it still turned out amazing.

Large mixing bowls: I like using two—one for the dough and one for the filling. It keeps things tidy.
Stand mixer with dough hook or a sturdy wooden spoon: I’m biased toward my stand mixer because kneading dough by hand feels like a workout, but either works.
Rolling pin: For rolling out the dough evenly. If you don’t have one, a clean wine bottle works in a pinch (been there!).
Baking sheet or pizza stone: Line it with parchment paper to keep things from sticking and make cleanup a breeze.
Pastry brush: For brushing melted butter on the dough layers—this little step makes a huge difference.
Sharp knife or pizza cutter: To shape and slice the kringle before baking.
Measuring cups and spoons: I’m a stickler for measuring, especially with yeast and flour.
Cooling rack: Let that kringle cool properly so the bottom doesn’t get soggy.

Pro tip: If you don’t have a pastry brush, use a clean finger or back of a spoon to spread butter. It’s not fancy, but it works!

How to Make Delicious Almond Kringle: Step-by-Step Guide

Activate the yeast (5 minutes)
Warm your milk to about 110°F (43°C)—warm to the touch but not hot. Sprinkle in the yeast with a pinch of sugar, stir gently, and let it sit until foamy, about 5 minutes. If it doesn’t foam, your yeast might be dead—start over.
Make the dough (10 minutes)
In a large bowl (or your stand mixer), whisk together flour, sugar, and salt. Add in the cold butter cut into small cubes. Using a pastry cutter or your fingers, cut the butter into the flour until it looks like coarse crumbs with pea-sized bits of butter. Add the yeast mixture and one egg, then mix until the dough starts to come together. If it’s too dry, add a tablespoon of warm milk at a time. Knead gently for about 5 minutes until smooth but still soft. Cover with a towel and let it rest for 1 hour until it doubles in size.
Prepare the almond filling (5 minutes)
While the dough rises, crumble the almond paste into a bowl. Add the second egg, vanilla extract, cinnamon, and about 2 tablespoons of softened butter. Mix well until smooth and creamy. Stir in the toasted sliced almonds last so they stay crunchy.
Roll out the dough (5 minutes)
Once risen, punch down the dough on a lightly floured surface. Roll it into a large rectangle roughly 12×18 inches (30×45 cm). Try to get the edges straight but don’t stress about perfection.
Spread the filling (2 minutes)
Evenly spread the almond filling over the dough, leaving about a 1-inch border all around.
Shape the kringle (5 minutes)
Starting from the long side, roll the dough tightly into a log. Pinch the edges to seal. Then, curve the log into an oval or horseshoe shape and place it on your prepared baking sheet. Lightly brush the top with melted butter for extra golden color.
Second rise (30 minutes)
Cover loosely with a towel and let it rise again until puffy.
Bake (30-35 minutes)
Preheat your oven to 375°F (190°C). Bake the kringle on the middle rack until golden brown and puffed, about 30-35 minutes. If the top browns too fast, tent with foil halfway through.
Make the icing and drizzle (5 minutes)
While the kringle cools on a rack, whisk powdered sugar with lemon juice and a teaspoon of water until smooth but thick enough to drizzle. Use a spoon or piping bag to drizzle over the cooled pastry.

Heads up: Let the kringle cool at least 15 minutes before slicing—it’s tempting, but slicing too soon can cause it to fall apart.

My Best Tips & Techniques for Almond Kringle Success

Okay, here’s where I spill the secrets I’ve learned after countless batches of almond kringle (and a few kitchen mishaps):

Keep your butter cold for flaky layers: Warm butter ruins the texture. If your kitchen is warm, pop the butter cubes back in the fridge while you prepare other ingredients.
Don’t rush the rising times: The dough needs that time to develop flavor and texture. I know it’s tempting to hurry, but patience pays off.
Blend the almond filling thoroughly: No one wants clumps of almond paste—mix until smooth so every bite is creamy and dreamy.
Toast your almonds: This step adds a toasty depth that you don’t get from raw nuts. I toast mine in a dry skillet for 3-5 minutes, stirring constantly.
Brush on melted butter before baking: This little step gives the kringle a gorgeous golden sheen and buttery flavor. I do it twice—once before baking and once right after it comes out of the oven.
Use a sharp knife or pizza cutter: When shaping and slicing, a clean cut helps keep the layers intact and prevents squishing the dough.
Watch your oven temperature carefully: I keep an oven thermometer because my oven runs hot. Too hot and the outside burns while the inside stays doughy.

Ways to Mix Up This Almond Kringle Recipe

Once you’re comfortable with the classic almond version, the fun really starts. Here are some variations I’ve tried (and loved):

Chocolate Almond Kringle: Add ¼ cup cocoa powder to the dough and sprinkle mini chocolate chips over the almond filling before rolling. It’s like a chocolate-almond hug.
Cherry Almond Kringle: Fold in ½ cup chopped dried cherries or fresh pitted ones into the almond filling. The tartness balances the sweet almond paste perfectly.
Pecan Maple Kringle: Swap out sliced almonds for toasted pecans and add 2 tablespoons of pure maple syrup to the filling for a cozy twist.
Gluten-Free Almond Kringle: Use a gluten-free flour blend (I like Bob’s Red Mill) and add a teaspoon of xanthan gum to help with structure. Texture will be slightly different but still delicious.
Vegan Version: Replace butter with coconut oil, eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and use plant-based milk. The texture changes but it’s surprisingly good!

The best part? This recipe is forgiving. Play around with your favorite nuts, fruits, or even spices like cardamom or nutmeg to make it your own.

Serving Ideas & How to Store Almond Kringle

This almond kringle is beautiful served warm or at room temperature. I usually slice it thick and slather on a little butter (because why not?). It pairs insanely well with a strong cup of coffee or a creamy latte for breakfast or brunch.

If you want to impress guests, toast slices lightly and serve with fresh berries or a dollop of whipped cream. It looks fancy but takes just a few extra minutes.

Storage tips:

Room temperature: Store in an airtight container for up to 3 days. The pastry actually gets more tender overnight.
Refrigerator: Keeps for up to 7 days. Warm slices for 10-15 seconds in the microwave or toast for that fresh-out-of-the-oven feel.
Freezer: Slice before freezing, place parchment paper between slices, and store in a freezer bag. Lasts up to 3 months. Toast or warm straight from frozen—no need to thaw.

Pro tip: If your kringle gets a little dry, turn it into French toast. Because honestly, nothing goes to waste.

Nutritional Info & Health Benefits of Almond Kringle

I’m not a nutritionist, but here’s what I appreciate about this almond kringle recipe from a health standpoint:

Nutrient	Per Slice (1/12 of kringle)
Calories	320
Protein	6g
Carbohydrates	34g
Fat	17g
Fiber	3g
Sugar	12g

The protein comes mainly from the almonds and eggs, which helps make this dessert a bit more satisfying than your average sweet pastry. Plus, almonds provide healthy fats and fiber, which are good for digestion and heart health.

Of course, this is still a treat with sugar and butter, so I like to enjoy it mindfully. But compared to store-bought pastries loaded with preservatives, this homemade almond kringle feels like a small indulgence worth celebrating.

Final Thoughts on Making Almond Kringle at Home

So there you have it—my delicious almond kringle recipe that’s both a little fancy and totally doable in your own kitchen. I know I’ve probably said this a dozen times, but this pastry really is one of my all-time favorites. It’s flaky, buttery, and filled with that dreamy almond flavor that makes every bite feel like a celebration.

This recipe has become my go-to for holiday brunches, special occasions, or just when I want to feel like I’m treating myself (because we all deserve that). I hope you’ll love it as much as I do and make it your own with the variations and tips I shared.

If you try it, I’d love to hear how it turns out! Drop a comment below or tag me on Instagram—I get so excited seeing your baking adventures.

Happy baking, and may your kitchen smell like buttery almond heaven!

Frequently Asked Questions About Almond Kringle

Q: Can I make almond kringle ahead of time and freeze it?

A: Absolutely! I slice the kringle before freezing, separate slices with parchment paper, and store them in a freezer bag. You can toast or warm slices straight from frozen—no need to thaw. It’s a lifesaver for busy mornings or last-minute guests.

Q: What if I don’t have almond paste—can I use marzipan?

A: Yes! Marzipan is basically almond paste with added sugar, so your kringle will be sweeter. I’d reduce the sugar in the filling a bit to balance it out. Both work, but almond paste gives a more authentic, less sweet flavor.

Q: How do I know when the kringle is done baking?

A: It should be golden brown on top and puffed up. The edges will pull slightly away from the pan, and it’ll smell amazing (like buttery almonds). If you poke the middle with a toothpick, a few moist crumbs are okay, but no raw dough.

Q: Can I use a stand mixer without a dough hook?

A: You can, but it’ll take more elbow grease. Use the paddle attachment for mixing, then knead the dough by hand on a floured surface until smooth. It’s totally doable, just takes a bit longer.

Q: Is almond kringle difficult to make for beginners?

A: Not at all! While it looks fancy, the steps are straightforward. The key is to follow the instructions and be patient with the dough rising. I’ve made this with fairly minimal baking experience, and if I can do it, so can you.

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