Delicious Almond Kringle Recipe Easy Classic Danish Pastry with Almond Paste

Name: Delicious Almond Kringle Recipe Easy Classic Danish Pastry with Almond Paste
Prep time: 30 min
Cook time: PT-491836H29M21S
Total time: 2 h 30 min
Cuisine: Danish
Ingredients: 3 ½ cups (440g) all-purpose flour; 1 cup (225g) unsalted butter, cold and cubed; ½ cup (100g) granulated sugar; ¾ cup (180ml) whole milk, warm; 2 ¼ tsp (7g) active dry yeast; 2 large eggs, room temperature; 1 tsp salt; 8 oz (225g) almond paste; 1 tsp vanilla extract; Powdered sugar glaze (optional): powdered sugar, milk, and a touch of vanilla

Posted on January 13, 2026

Leona Stone

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There’s this one afternoon I’ll never forget—rain tapping on the windows, a fresh pot of coffee brewing, and the smell of warm almond paste filling my tiny kitchen. I’d just pulled my very first almond kringle out of the oven, that classic Danish pastry I’d been chasing for years. The flaky, buttery layers with that sweet almond filling? It was like a little slice of heaven wrapped in dough.

I’ve made this delicious almond kringle recipe at least a dozen times since then, tweaking it here and there, learning when to fold just so, and how to get that perfect golden crust. If you love pastries that feel fancy but are totally doable, stick around—this classic Danish pastry with almond paste might just become your new obsession.

Why You’ll Love This Recipe

Okay, real talk—this almond kringle isn’t just good. It’s the kind of treat that makes you want to pause everything and savor every bite. There are a bunch of reasons I keep coming back to this recipe, but here are the big ones:

Flaky, buttery layers: I’ve spent hours perfecting the dough folds so it’s tender and flaky without being a pain. You’ll get that satisfying crunch on the outside and soft, pillowy layers inside.
Sweet almond paste center: The almond filling is perfectly balanced—rich but not overpowering. It’s homemade (or store-bought if you’re in a hurry), which means you control the sweetness and texture.
Look like a pro without the fuss: The braided shape looks fancy, but it’s surprisingly simple once you know the trick. I promise, no intimidating pastry skills required.
Perfect for any occasion: Breakfast, brunch, dessert, or just a treat with your afternoon tea. I’ve made this for last-minute guests and it always impresses without stress.

This almond kringle became my go-to for those moments when I want something special but don’t want to spend hours in the kitchen. Honestly, baking this feels like a little victory every single time.

What Ingredients You’ll Need

Here’s the thing about this ingredient list: most of it you probably already have in your kitchen. I broke it down so you understand what each part does—because knowing the why helps you cook better (trust me).

All-purpose flour (3 ½ cups / 440g) — I stick to King Arthur flour because it’s consistent, but any brand you trust works. This is the base that gives the kringle its structure.
Unsalted butter (1 cup / 225g, cold) — Cold butter is key for those flaky layers. I cut it into cubes and chill again before folding it into the dough.
Granulated sugar (½ cup / 100g) — Adds just enough sweetness without overpowering the almond paste.
Whole milk (¾ cup / 180ml, warm) — Warm milk helps activate the yeast gently without killing it.
Active dry yeast (2 ¼ tsp / 7g) — The magic that makes the dough rise and get airy.
Eggs (2 large, room temperature) — Adds richness and helps bind the dough.
Salt (1 tsp) — Balances flavors and enhances the butteriness.
Almond paste (8 oz / 225g) — The star filling! I use Odense brand when I can find it. If you can’t, homemade almond paste works just fine (I’ll share tips below).
Vanilla extract (1 tsp) — Adds depth to the almond flavor.
Powdered sugar glaze (optional) — Made with powdered sugar, milk, and a touch of vanilla, this gives the kringle that beautiful shiny finish.

Quick note: if you don’t have almond paste, you can make a simple substitute by blending equal parts ground almonds, sugar, and egg white. It’s not exactly the same, but it’s a great backup (been there!).

Equipment Needed

You don’t need a fancy pastry setup to make this almond kringle. I’ve done it in a tiny kitchen with just the basics, and it worked beautifully.

Mixing bowls — Two are handy: one for wet ingredients, one for dry. Keeps things tidy.
Rolling pin — Essential for rolling out the dough evenly. Mine has seen better days but still does the job.
Baking sheet — I use a rimmed baking sheet lined with parchment paper to catch drips and make cleanup a breeze.
Sharp knife or pizza cutter — For slicing the dough into strips to braid.
Kitchen towel or plastic wrap — To cover the dough during rising so it doesn’t dry out.
Small bowl and whisk — For mixing the glaze.

Bonus: If you have a pastry brush, use it to brush the egg wash or melted butter on the kringle before baking for a gorgeous golden finish. If not, your fingers work just fine!

How to Make It: Step-by-Step

Alright, time to roll up your sleeves. I’m laying out every step like I’d tell my best friend—clear, straightforward, and with all the little tips I’ve picked up.

Activate the yeast (5 minutes)
Warm your milk to about 110°F (43°C)—it should feel lukewarm, not hot. Stir in the yeast with a pinch of sugar and let it sit until foamy, about 5 minutes. If it doesn’t bubble, your yeast might be dead. Replace it and try again.
Make the dough (10 minutes)
In a large bowl, whisk together flour, sugar, and salt. In a separate bowl, beat the eggs and vanilla, then add the foamy yeast mixture. Slowly pour the wet into the dry and mix until just combined. Add cold butter cubes and use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse crumbs with some pea-sized chunks remaining.
Knead and rest (10 minutes + 1 hour rise)
Turn the dough onto a floured surface and knead gently just until it comes together—don’t overdo it! Form into a ball, place in a greased bowl, cover, and let rise in a warm spot until doubled, about 1 hour.
Prepare the almond filling (5 minutes)
While the dough rises, crumble the almond paste into a bowl. Add a tablespoon of melted butter and mix until smooth and spreadable. This makes it easier to work with and gives a richer flavor.
Roll and shape (15 minutes)
Once risen, punch down the dough and roll it out on a floured surface into a large rectangle, about 12×16 inches (30×40 cm). Spread the almond filling evenly, leaving a 1-inch border. Fold the dough lengthwise into thirds (like a letter), then cut lengthwise into 8 strips. Braid the strips carefully to form the classic kringle shape, tucking ends underneath. Transfer to your baking sheet lined with parchment.
Final rise and egg wash (30 minutes)
Cover the shaped kringle with a towel and let it rise another 30 minutes. Preheat the oven to 375°F (190°C). Beat one egg with a splash of water and brush it gently over the kringle for that irresistible golden shine.
Bake to perfection (25-30 minutes)
Bake until golden brown and puffed, about 25-30 minutes. You’ll know it’s done when the edges pull slightly from the pan and the top is a deep golden color. Let it cool for 15 minutes before glazing.
Glaze and serve (5 minutes)
Mix powdered sugar with a tablespoon of milk and vanilla until smooth. Drizzle over the warm kringle. Slice, serve, and prepare for compliments.

Quick heads-up: I’ve burned the edges a couple of times by baking too long, so set a timer and keep an eye near the end. The smell of toasty almond and butter is your best guide.

My Best Tips & Techniques for Almond Kringle

Okay, here’s where I spill the secrets I’ve picked up after way too many batches (some good, some… less so).

Butter temp matters: Using cold butter is crucial for those flaky layers. If it gets too warm, the dough turns into more of a cake texture, which is yummy but not kringle.
Don’t overmix the dough: The dough should be shaggy and a bit sticky. Overworking it develops gluten and makes the kringle tough. I stop kneading as soon as it holds together.
Patience with the rise: I know it’s tempting to rush, but letting the dough double in size makes a huge difference. It puffs up beautifully in the oven.
Blend the almond paste with butter: This little trick softens the filling and keeps it from oozing out during baking. Makes spreading a breeze.
Shape with confidence: Don’t stress about the braid being perfect. Rustic charm is a thing, and I promise it tastes just as good even if your braid looks a bit messy.
Use room temperature eggs: They mix more evenly, giving you a smoother dough and better rise.
Egg wash is the game changer: Brush gently but thoroughly. It gives the kringle that irresistible golden glow that makes people ask, “Where did you get that?”

Ways to Mix It Up with This Classic Danish Pastry

Once you’ve nailed the basic almond kringle, the fun really begins. Here are some variations and twists I’ve tried (and loved):

Chocolate Almond Kringle: Add ½ cup of mini chocolate chips to the almond filling for a melty surprise. Totally decadent and kid-approved.
Berry & Almond: Toss a handful of fresh raspberries or blueberries onto the filling before you fold the dough. The tartness pairs beautifully with the sweet almond.
Pecan Crunch: Sprinkle chopped toasted pecans over the almond paste for a nice crunch and a nutty twist.
Gluten-Free Version: Swap all-purpose flour for a 1:1 gluten-free baking mix. It’s a bit trickier to handle, but the result is still delicious (I keep a detailed note for this on my blog).
Spiced Almond: Add a pinch of cinnamon and cardamom to the dough for a warm, cozy flavor that’s perfect for chilly mornings.
Vegan Adaptation: Replace butter with coconut oil and use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of eggs. I haven’t tried this myself yet, but several readers have had success with it.

Serving Ideas & Storage Tips

This almond kringle shines best fresh, but I’ve got you covered for enjoying leftovers (or prepping ahead).

Serving suggestions: I love slicing it warm and slathering a little butter on top. It’s also incredible with a cup of black coffee or rich tea. For brunch, pair it with scrambled eggs and fresh fruit to balance sweet and savory.

Storage:

Room temperature: Wrap tightly in plastic or store in an airtight container for up to 3 days. The flavors actually deepen after a day.
Refrigerator: Keeps for about a week. Warm slices in the microwave for 15 seconds to get that fresh-baked feeling.
Freezer: Slice before freezing, then separate slices with parchment paper and store in a zip-top bag. Frozen slices last up to 3 months and toast beautifully straight from the freezer.

Pro tip: If the kringle gets a little dry, turn slices into French toast. Trust me, it’s a game-changer.

Nutritional Info & Health Benefits

I’m no dietitian, but I like knowing what’s going into my body—and this almond kringle feels like a treat with some perks.

Per Slice (1/12 of kringle)	Amount
Calories	~280
Protein	6g
Carbohydrates	30g
Fat	15g
Fiber	2g

Why I feel good about it: The almond paste and butter add healthy fats and a decent protein boost, making it more satisfying than your average pastry. Plus, the natural sweetness comes mainly from almond paste and just a touch of sugar. It’s definitely a treat, but one I’m happy to enjoy with a mindful approach.

Final Thoughts

So, that’s my delicious almond kringle recipe—the classic Danish pastry with almond paste that’s flaky, buttery, and just the right amount of sweet. I’m not gonna lie, I’ve gone on about it because it’s become one of my favorite things to bake and share.

This recipe never fails to impress guests or lift my spirits on a gloomy day. It’s flexible, forgiving, and honestly, kind of addictive.

Go ahead and make it your own. Try the variations, swap ingredients based on what you have, and don’t stress the braid. I’d love to hear how your kringle turns out—drop a comment below or tag me on Instagram @almondkringlequeen. Your kitchen is about to smell amazing!

Happy baking!

FAQs About Almond Kringle

Q: Can I use store-bought almond paste, or should I make it from scratch?

A: I usually go for store-bought almond paste like Odense because it’s consistent and super convenient. But if you’re up for a little DIY, homemade almond paste (ground almonds + sugar + egg white) works fine. Just keep in mind the texture and sweetness might vary a bit.

Q: My kringle dough feels sticky and hard to handle—what am I doing wrong?

A: Sticky dough is pretty normal, especially with this rich butter content. Try lightly flouring your hands and work surface, but avoid adding too much extra flour or you’ll end up with a tough kringle. Also, chilling the dough for 15-20 minutes can help make it easier to roll.

Q: How do I know when the kringle is fully baked?

A: Look for a deep golden-brown crust and edges that pull slightly away from the baking sheet. You can also do the toothpick test in the thickest part—if it comes out with a few moist crumbs, you’re good. The smell of toasted almonds and butter is also a dead giveaway.

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

A: Absolutely! I recommend shaping the kringle, freezing it on the baking sheet until firm, then transferring it to a freezer bag. When ready to bake, let it thaw and rise at room temp for about an hour before baking. Or, bake fully, slice, and freeze the slices for quick reheating.

Q: What’s the best way to store leftover kringle?

A: Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge up to a week or freeze slices for up to 3 months. Reheat slices in the toaster or microwave for that fresh-baked vibe.

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