★★★★★

Almond Kringle

Homemade Almond Kringle doesn’t need to be an all day affair. Make this easy Danish Kringle next time you’re in the mood for a flaky pastry with sweet icing that’s easy to make!

Almond Kringle: delicious, easy danish recipe made at home

This little breakfast treat reminds me of my Grandma. I remember her serving Kringle and assuming she made it herself. Come to find out years later that she always bought hers from the grocery store.

Homemade or not, that Kringle stuck in my memory as a favorite dessert to have at Grandma’s house.

What is Almond Kringle?

If you’re unfamiliar with kringle, you’re probably not from the midwest! My grandmother lived in Illinois but apparently Wisconsin is where these are most famous.

Kringle is a sweet pastry usually stuffed with nut filling or fruit, shaped into an oval, semi-circle or log and then baked. As if that didn’t already sound delicious enough, it’s finished off with a layer of sweet creamy icing on top.

Danish Kringle

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Kringle has Scandinavian origins and I’ve seen several variations on this puffed pastry dish over the years. My very favorite, though, is this Almond Kringle, just like the ones Grandma used to serve.

Last summer, before a trip to visit my parents, my dad requested I make something almond. I immediately decided I wanted to try out a Kringle recipe.

After searching dozens of recipes, I meshed them all together , adding things, taking away other things and making them my own. This is what I came up with!

A perfect, flaky Kringle. 

Layers upon layers of buttery pastry perfection, that doesn’t take hours to slave over.

Other Kringle recipes I’ve seen use a yeast dough. One bakery in Wisconsin claims that each one of their Kringles takes 3 days to make! That sounds great and all but I’m not usually one to plan my desserts 3 days in advance–and with the busyness of life, I’m lucky if I can get an hour in the kitchen to bake, let alone several days!

In this version of Kringle, you use a much simpler puff pastry dough with just butter and flour. It worked beautifully with way less effort!

Trust me when I tell you this is good!

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Almond Kringle Recipe

An easy homemade Dutch Kringle is just a few steps away.

{Ingredients at a glance; scroll down for amounts with full printable recipe]

STEP 1. Make the pastry bottom crust layer

You need:

  • Flour
  • Butter
  • Water 

Mix crust ingredients together into a ball. Separate the dough into two small balls. On two cookie sheets, pat into two large horseshoes, about 2-3 inches wide (my baking sheet is 12 inch).

Just a note: The dough will be very sticky at this stage. You will think you are doing something wrong, just trust me, it’s supposed to be gooey! Resist the urge to add more flour. 

STEP 2. Make the filling

For the almond filling you need: 

  • Eggs
  • Flour
  • Butter
  • Water
  • Almond extract

In small saucepan, heat 1 cup water and ½ cup butter to boiling. Remove from heat, beat in 1 cup flour. Add eggs, one at a time. Add almond. This will be paste-ish. It’s ok.

Spread on top of crust layer. Bake for 50-55 minutes in a 350 degree oven. Turn off oven, open door, prick sides of kringle and leave for 5-10 minutes.

STEP 3. Make the icing

For the final layer of this Almond Kringle Recipe you need: 

  • Powdered sugar
  • Butter
  • Almond extract 
  • Milk

While the Kringle is cooling in the oven prepare frosting by beating butter with powdered sugar, almond and milk. Continue to beat until smooth.

Frost the Kringle while warm, slice into pieces and serve.

Tips for Almond Kringle

  • If desired, you can also garnish the frosted Kringle with thinly sliced almonds. It looks and tastes great either way!
  • I used a horseshoe shape here because it’s what I’m most familiar with. Kringle is also shaped into ovals, twisted into pretzels or baked in a simple log shape. Make whatever shape Kringle recipe you like; the point is that it’s DELICIOUS!

More Breakfast Recipes

Yield: 24 servings

Almond Kringle

Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Homemade Almond Kringle doesn't need to be an all day affair. Make this easy Danish Kringle next time you're in the mood for a flaky pastry with sweet icing that's easy to make!

Ingredients

Bottom Crust layer:

  • 1 cup flour
  • ½ cup butter
  • 2 Tbsp water

Filling:

  • 1 cup water
  • ½ cup butter
  • 1 cup flour
  • 3 eggs
  • 1 tsp almond extract

Frosting:

  • 1 1/2 cup powdered sugar
  • 1 Tbsp butter, softened
  • 1 tsp almond extract
  • 3-4 tsp milk

Instructions

  1. Mix crust ingredients together into a ball. Seperate into two small balls. On two cookie sheets, pat into two large horseshoes, about 2-3 inches wide (my baking sheet is 12inch). Dough will be very sticky. You will think you are doing something wrong, just trust me, it's supposed to be gooey!
  2. In small saucepan, heat 1 cup water and ½ cup butter to boiling. Remove from heat, beat in 1 cup flour. Add eggs, one at a time. Add almond. This will be paste-ish. It's ok. Spread on top of crust layer. Bake for 50-55 minutes in a 350 degree oven. Turn off oven, open door, prick sides of kringle and leave for 5-10 minutes.
  3. While cooling in oven, prepare frosting by beating butter with powdered sugar, almond and milk. Continue to beat until smooth. Frost kringles while warm and serve.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 148Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 45mgSodium: 76mgCarbohydrates: 15gFiber: 0gSugar: 7gProtein: 2g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Everyone loved this Almond Kringle and I’ve made it a few times since that first try. Enjoyed for breakfast or as a dessert to share, a flaky Dutch Kringle is always a welcome sight! 

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on May 11, 2011

Comments & Reviews

  1. I have never made a kringle before, so I was excited to try this simple recipe. Admittedly, I was a little unsure at first, especially seeing that there was no sugar in the crust or filling. To my joy, the recipe went very smoothly and it turned out great! The filling was slightly custardy and delicious! My whole family enjoyed the kringle. I might try adding a bit of sugar in the crust or filling because we are used to the sweetness of store-bought kringle, but I am not at all disappointed in the original recipe. Thanks for the easy-to-follow and tasty recipe. 🙂

  2. I don’t understand. You put the filling on the dough but there’s no top dough. In your picture it looks it. Dont you need a top crust over the filling?

  3. If the filling is thin & running off, there is either too much water or egg. The filling is essentially a choux paste like the kind used for cream puffs & eclairs but with some almond flavoring. And like many things in baking sometimes it takes all the egg, sometimes it doesn’t depending on flour, humidity, relative egg size, etc. The flour should form a thick ball when added to the water/butter so if it’s thin at that point add more flour. It should be a good arm workout to add the eggs (or use a mixer.)

  4. I love Kringles- my Mom makes them for all the WI church ladies bake sales. ?

    I tried yours. My issue is that the filling is so thin that it doesn’t stay on the crust. I had to spread the crust thinly on the bottom is the entire huge cookie sheet and then pour the filling on top. It even then ran off the crust a little bit.

    Any ideas what I did wrong? I used small eggs in the filling, so that should not have caused the extra thinness. I am stumped. Thanks.

  5. I tried this recipe and I had some issues. There details missing that made it hard to accurately recreate the Kringle. Was the butter for the crust melted? How thick should the crust be? How thick should the layer of paste be? When you say 50-55 minutes, can you tell us what we’re looking for?

    I also had issues with the paste not sticking to the crust. Any ideas what would have caused that?

  6. I’m confused. Do you make 2 kringles out of this, or 1? After you put the paste/filling on, do you put the second crust on top of that? Or is the paste/filling on the very top? Thank you! 🙂

  7. I’ve never made anything like this before, so I thought the recipe seemed odd too, but I went with it anyway, and these turned out SO delicious. I made the dough into 4 “logs” about 3″x6″. I had a little extra filling, but I saved it and am going to make a little more of the crust later this evening. I added sliced almonds and a sprinkle of red sugar (they are Christmas gifts). They are so pretty and, more importantly, delicious! For those who are skeptical, the egg mixture bakes up nice and thick and the frosting provides the sweetness. Just make them, you won’t regret it! Thanks for the recipe!

    1. Thank you!!! It’s such a special treat, I agree! I’m glad you tried it and came back to report your feedback. Merry Christmas!!

  8. This was SO easy to make and tasted great! I added a chocolate mint topping. http://imgur.com/IObPmrg Like another poster, I did end up with way more topping than crust. I think it might be best to spread the crust out in a large, thin layer before adding the topping. But either way, it was a hit. Thank you!

  9. is this recipe a joke, no way this can work, made too much topping for 2 small balls of dough and the topping is running off of the dough. i only used half of the topping i made. please advise what is wrong.

    1. It will work. Trust me! The topping is very paste-ish. It will bake up nicely. If you look at the photo above, I made TWO of those rings with one recipe. you can do this!

      1. Or try spreading the balls out flat – very flat – about 2″ or less. If spread out too much you won’t have enough topping, will come out too flat. I usually judge the size by the cookie sheet. This should come out as a crust and should have enough topping for both pieces. The topping won’t overflow. This recipe reminds me of cream puffs – top crust with moist inside.

  10. Looks very similar to a recipe my mom has, hers is called Danish Puff and is in 2 long “logs” for lack of a better word. Delicious! I’ll definitely have to try this one!

    1. My mother also had this Danish Puff recipe – same ingredients, except for the frosting and not rolled like a log. Instead of the log, take 2 balls of this recipe and press flat on a baking sheet. Does not need to have the sheet buttered. I always use foil. It has to be pressed flat and may seem like there isn’t enough, but there is. For the frosting melt a little bit of butter and milk. Add powdered sugar and also add cherry juice. Keep adding the sugar and juice until you have the right consistency, depending on your choice. Then frost and decorate with cut up cherries and almonds. This has always been a big hit with everyone. We would always beg our mother to save us some for breakfast the next morning after having friends over for cards. So I finally decided to learn how to bake this myself.

  11. This looks so flaky and delicious, Aimee! My kind of dessert! 🙂 Thanks for linking up to Melt in Your Mouth Monday!

  12. This looks delicious! I don’t think I’ve ever tasted one before but I know I would love it. So glad you decided to visit and post on Sweet Indulgences Sunday. Kim

  13. I am just going to ignore the last part you said about it NOT being low-cal, so I can keep it all to myself and eat as much as I want 😉 Thanks for linking up to Fat Camp Friday this week! See you next Friday!

  14. @ Miz Helen- I’m sure you will love it. Plus it makes TWO- does it get any better than that???

    @ anonymous- so funny! Just when you think you’ve created your own recipe, it’s already been done 🙂

  15. Hi Aimee…just wanted you to know, I have had this rescipe for at least 50 years. I found it in a Racine cookbook. Any kringle is a favorite for the family. Keep up the good cooking

  16. Yummy!
    Your Almond Kringle would be a great hit here at The Cottage. We would just love it. Thank you so much for sharing with Full Plate Thursday!

  17. Aimee, It sounds so good!

    I am adding it to my “to make file”.
    🙂

    As always thanks for linking up!

  18. Meaghan, I hope you try it, so worth it. And surprisingly, it doesn’t need the almond paste, although you could certainly add it! Or toasted almonds on top too…oh the possibilities!
    -Aimee

  19. i am surprised not to find any almonds or almond paste in this recipe but, cannot argue with how amazing it looks! yummm, i am from chicago/madison originally so, i am a fan of this classic. thanks for sharing, loves it 🙂
    -meg
    @ http://clutzycooking.blogspot.com

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