Yield: 24 servings

Almond Kringle

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

Buttery and flaky, this Almond Kringle recipe is easier than ever. Two layers of pastry topped with a delicious almond icing. Tips and tricks included to store and freeze your delicious danish.

Ingredients

Bottom Crust layer:

  • 1 cup all-purpose flour
  • ½ cup unsalted butter
  • 2 Tablespoons water

Filling:

  • 1 cup water
  • ½ cup unsalted butter
  • 1 cup all-purpose flour
  • 3 large eggs
  • 3 Tablespoons powdered sugar
  • ½ teaspoon almond extract

Frosting:

  • 1 ½ cups powdered sugar
  • 1 Tablespoon unsalted butter, softened
  • ½ teaspoon almond extract
  • 1-2 Tablespoons milk

Instructions

  1. Line two large baking sheets with parchment paper. Set aside. Preheat oven to 375 degrees F.
  2. For the bottom crust layer, combine flour with butter using a pastry cutter. Combine until you get coarse crumbs. Add water and mix ingredients together into a ball. Seperate into two equal pieces.
  3. Using your hands, roll dough into a long log shape. On two cookie sheets, shape each log into a large horseshoe, patting flat until it's about 2-3 inches wide (my baking sheet is 12-inch pizza stone). Dough will be sticky, dip fingertips in flour if needed to prevent sticking.
  4. For the filling, in a saucepan, heat water and butter to boiling. Remove from heat, beat in flour. Add eggs, one at a time. Add powdered sugar and almond extract. This egg mixture will be paste-ish. Spread on top of crust layers.
  5. Bake for 40-45 minutes. Allow to cool at least 10-15 minutes before sliding onto a wire rack.
  6. While cooling, prepare frosting by beating butter with powdered sugar, almond extract and milk. Continue to beat until smooth. Frost kringles while warm and serve.

Notes

  • If desired, you can also garnish the frosted Kringle with thinly sliced almonds or chopped walnuts. 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!
  • Freeze your kringle for up to 3 months by wrapping in plastic wrap then wrapping in a double layer of foil. Or freeze slices of danish in a large ziploc freezer bag.
  • Store baked kringle at room temperature for up to 5 days.
  • Fillings: fill with almond paste or homemade lemon curd. Canned pie fillings (cherry and apple) are delicious to.
  • 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.

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