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.
Love almond desserts? Our Almond Bars are a sweet cookie bar as well as a reader favorite! Perfect for sharing and freezing. Or give our wedding cake cupcakes a try soon, with their sweet almond flavor and raspberry filling!
What is an Almond Kringle?
If you’re unfamiliar with a kringle, you’re probably not from the midwest! My grandma would serve these often in my childhood. While we lived in Illinois, Wisconsin is where these are most famous.
A 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.
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.
- Layers upon layers of buttery pastry perfection, that doesn’t take hours to slave over.
- No yeast dough!
- Makes TWO kringles…great for sharing or freezing!
If you love melt in your mouth almond treats, be sure to try our almond cookies next!
Ingredient Notes
Simple pastry ingredients are all you need. You could add a layer of nut filling or thinly sliced apples (between the crust and filling layer), if desired.
My family just loves this simple, easy, basic almond version!
- Flour- all-purpose flour is our choice. Make sure you measure the flour correctly!
- Butter- unsalted butter is what I usually use in baking. The sliced almonds add the salt needed, however, salted butter would work fine in today’s danish.
- Eggs- provide structure and texture to the filling, and help the pastry create delicious layers.
- Almond extract- this extract provides all the nutty flavor for today’s kringle recipe. Not a fan? You can use vanilla extract instead.
- Powdered sugar– just a couple Tablespoons is all you need. This dough isn’t overly sweet, and the icing provides the sweetness in this recipe.
How to Make a Kringle
STEP 1. Make the pastry bottom layer. The “crust.”
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”. Or second layer of pastry dough.
In a 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 powdered sugar and almond extract. This will be paste-ish. It’s ok.
Spread on top of crust layers. Bake for 40-45 minutes in a 375 degree oven. Cool on baking sheet for 10 minutes, then remove to a wire rack.
STEP 3. Make the icing.
While the Kringle is cooling in the oven prepare frosting by beating butter with powdered sugar, almond extract and milk. Continue to beat until smooth.
Frost the Kringle while warm and sprinkle with sliced almonds (optional), slice into pieces and serve.
Tips and Tricks
- 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 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.
- Serve your kringle with a mug of homemade hot chocolate or a steaming cup of apple crisp macchiato. A glass of pumpkin cream cold brew wouldn’t be terrible either, ha!
Recipe FAQs
Our almond kringle recipe is made with layers of buttery pastry dough, with a nutty flavor from the almond extract and sliced almonds.
Kringles are definitely best when served the same day or within the first 24 hours however, if kept in airtight container, they last for up to 5 days.
Most kringles are served at room temperature. However, warming up a slice is a delicious option too.
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Almond Kringle
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
- Line two large baking sheets with parchment paper. Set aside. Preheat oven to 375 degrees F.
- 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.
- 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.
- 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.
- Bake for 40-45 minutes. Allow to cool at least 10-15 minutes before sliding onto a wire rack.
- 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
Nutrition
More Breakfast Recipes
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!
If it doesn’t turn out as flaky it’s usually because the eggs were added all together. Add one, mix all in, then another, mix all in, then the third. Mix all in.
I’ve been making this “Swedish Puff” since I was a girl. 50 years. Sooo yummy.
Made 2 small pasteries, was fine since I was sharing. No way could I shape the dough into anything but bars. However mine didn’t end up with layers like the pic. There is the first layer then the filling. What did I do wrong. Very delish, not too sweet. Will make again but shape into one, or double the recipe
The recipe is confusing.
It may seem confusing because it doesn’t go together like a normal bread or pue. No sugar? That’s right.
I saw an old recipe for Danish Puff and the steps are identical, except they used a half-sheet pan and spread the crust to the edges in a rectangle. As the filling bakes, it rises and makes a somewhat crispy top crust by itself. It will fall a little when it’s out of the oven. Beat the eggs in one at a time, as a previous poster said. Follow the recipe for the filling, but you have to go a little by feel. The goal is a filling that’s almost a thick paste, so put the water in in increments. Eggs vary a lot in the amount of liquid in the clear portion. It’s worth the effort!
My Mom’s recipe for this called it “Danish Puff”.
It is truly delicious!
I’m confused. Does this recipe make two Almond Kringle? Also, the filling is on top of the crust does it go into the oven with the filling exposed or do you put the other crust on top. I’ve baked for many years and never made anything like this and find it very interesting and would like to try it. Thank you
I want to make this delicious looking pastry, but just want to clarify how to do this. It says in the recipe to make two horseshoe shaped crusts on 2 separate cookie sheets. Then you place the filling on one of them, and then do you just top it with the other crust, and then bake it? Do you spread the filling to the edges of the bottom crust, or leave a space on the edges? Would love to try this recipe.
Lorraine
I make this with a layer of almond paste in the middle of the two layers, it is absolutely delish. Making one now to take to the seniors lodge for my mom to share with the other residents after their Christmas light tour this evening.. This is my moms favorite for a Christmas treat and I have fond memories of having this growing up.
This is a very similar recipe to the one my mom used to make, but never in the horseshoe shape. I’m curious if it is important to seal the filling to the cookie sheet or just spread it on top of the crust without overlapping down to the cookie sheet surface?
Thank you!
Glad I read the comments! Please please pleas state ALL instructions in the recipie! I read it and wondered about the 2 doughs. Yes you did say 2 cookie sheets. But nothing about 2 pastries. I’m gonna make this it sounds delicious! But I’m glad I read the comments!