Description
A flaky, buttery Danish dessert pastry filled with a rich almond paste and topped with a sweet icing drizzle. Perfect for special occasions or a comforting treat.
Ingredients
Scale
- 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
Instructions
- Activate the yeast: Warm milk to about 110°F (43°C), sprinkle yeast with a pinch of sugar, stir gently, and let sit until foamy, about 5 minutes.
- Make the dough: In a large bowl, whisk flour, sugar, and salt. Cut cold butter into flour until coarse crumbs form. Add yeast mixture and one egg, mix until dough forms. Knead gently for 5 minutes until smooth. Cover and let rise 1 hour until doubled.
- Prepare almond filling: Crumble almond paste into a bowl. Add second egg, vanilla extract, cinnamon, and 2 tablespoons softened butter. Mix until smooth. Stir in toasted sliced almonds.
- Roll out dough: Punch down dough on floured surface. Roll into 12×18 inch rectangle.
- Spread filling: Evenly spread almond filling over dough, leaving 1-inch border.
- Shape kringle: Roll dough tightly into a log from long side. Pinch edges to seal. Curve into oval or horseshoe shape and place on baking sheet. Brush top with melted butter.
- Second rise: Cover loosely and let rise 30 minutes until puffy.
- Bake: Preheat oven to 375°F (190°C). Bake kringle 30-35 minutes until golden brown. Tent with foil if browning too fast.
- Make icing: Whisk powdered sugar with lemon juice and 1 teaspoon water until thick but drizzleable. Drizzle over cooled kringle.
- Cool at least 15 minutes before slicing.
Notes
Keep butter cold for flaky layers. Don’t rush rising times. Toast almonds for extra flavor. Brush melted butter before and after baking for golden sheen. Use a sharp knife for clean cuts. Watch oven temperature carefully.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: Danish
Nutrition
- Serving Size: 1 slice (1/12 of kri
- Calories: 320
- Sugar: 12
- Fat: 17
- Carbohydrates: 34
- Fiber: 3
- Protein: 6
Keywords: almond kringle, Danish pastry, almond dessert, homemade kringle, flaky pastry, almond filling, easy dessert