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!
This was my first time making a kringle, so I was a little nervous, but this was sooo good! My husband was even bragging about what I made!
Howdy, I just made those and they are so delicious. Never heard of them before. A friend requested them so I researched and made them with your recipe. One problem I have though is they are not quite as fluffy as they should be. When they come out the oven they look great and then they fall in a little. What can I do different ? Any advise is greatly appreciated! Thanks!!
As it cools, it doesn’t sink in the center, giving it that crinkly appearance before adding the glaze.
Can the bottom crust be made ahead of time and either frozen or refrigerated?
How do you get the “ crust” on top of the filling? I tried folding the dough over the filling and had a huge mess, too sticky to handle. I messed with it so much the butter was mixed in too much therefore I didn’t have puffy layers. Tasted good but didn’t get the look I wanted.
If you look at my process photos you’ll see you just spread it over the bottom layer. No folding.
Very good and so buttery! So easy. Will make again.
I don’t know what I did wrong…my filling is like thick soup. Does it really take a cup of water because it appears there is just too much liquid.
The filling directions say to beat in flour. Flour should not be in the filling.
Where can I buy those kringle pastries?
This happened to me too. I agree it does seem too much liquid. If I make it again I will use 1/2 cup of water.
I made these just as written because I just love almond flavor….I made mine into circles…..they came out so pretty!
Hi, I was wondering if this makes 2 Kringle. You didn’t mention what to do with the other dough ball. And if so, do I split the filling between them?
Yes, the recipe makes two kringles. I suggest re-reading the blog post and instructions before beginning, it’s all there. ENJOY!
Good morning, please clarify and instruct on how to make this Kringles using cherry pie filling. Do I put a thin layer on top of the almond filling or instead of. Do I bake a cherry version with just the pie filling on top of the crust and then frost or ice the baked cherry filling? Any clarification is greatly appreciated. Thank you in advance. Julie (100% Scandinavian! )
I would spread the cherry pie filling ON TOP OF the almond layer.
I was wondering the same thing…🤔
I’m so sad. I made this once and it was heavenly! I made it again yesterday and today, the bottom crust came out like rock hard hockey sticks. Any idea where I went wrong? The rscipe and kringle was so amazing the first time! I want to try again but need help
Hmmm, maybe you had the wrong measurements? So sorry!
I am making it today for two friends who are from Wisconsin…they are kringle efficienados! I will be back with results. 😊
Question: do I put the 2nd horseshoe on top of the filling? Maybe missed something?
Hi Aimee,
I also wondered…. if this makes 2 kringles, (2 balls) do you cover the kringle after adding filling or is it left open? Thanks Lenore
I had the same question. Read the recipe over and over and didn’t see where it said it made two. Finally found the answer when someone else asked. It does make two. I would only make one, since there are only two of us.
Step 3 says to use two cookie sheets to make two horseshoes 🙂
The pastry was wonderful, but the crust and filling separated when cut. What is suggested to prevent this happening? Thanks.
If I am adding pie filling Aimee do I still use the filling? I love this I have made it plain before but my brother is coming for Christmas tomorrow and want to surprise him with an apple one. EEEKS
Yes still use the “filling” but maybe add some of the pie filling on top of that? Not sure.
OMG, it turned out so good with pie filling. I love how it turned out. Making more tomorrow for gifts. Thank you so much
I’m so glad to hear this! Did you bake it with the pie filling?
Did you put the pie filling on first and then the Kringle filling, or Vice verse?
I want to try it with raspberry jam.
Thanks in advance. .
This was amazing, so flakey and delicious!! I needed a simple dessert to make and this was perfect. I can not wait to make a second one with lemon curd filling!
This recipe was just too good! Couldn’t have been better!
SO DELISH.
These layers are incredible!! It’s so buttery & I have always loved almond in icing!!
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. 🙂
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?
The filling bakes up to a dough.