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Homemade Almond Kringle Recipe

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4.3 from 2 reviews

This Homemade Almond Kringle is a delightful Nordic-inspired pastry featuring a rich, flaky buttery dough filled with a luscious almond paste. Carefully made with layers of cold butter and sour cream, then filled with a soft almond mixture and topped with a sweet glaze and toasted almonds, this kringle makes an impressive dessert or special breakfast treat. The process requires some planned ahead refrigeration for perfect texture and flavor.

Ingredients

Pastry Dough

  • 2 cups all-purpose flour (organic unbleached recommended)
  • ¼ teaspoon fine sea salt
  • 1 cup salted butter (cold, cubed)
  • 1 cup sour cream (cold, full-fat preferred)

Almond Paste

  • 1¼ cups almond flour
  • ¾ cup powdered sugar
  • ⅛ teaspoon fine sea salt
  • 1 teaspoon vanilla bean paste or vanilla extract
  • ¼ - ½ teaspoon almond extract (adjust for preferred almond flavor)
  • 1 large egg white (plus extra if needed)

Egg Wash

  • 1 large egg yolk
  • 1 teaspoon water

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract or ⅛ - ¼ teaspoon almond extract
  • 1 tablespoon butter (melted)
  • 1-2 tablespoons heavy cream (or half and half, or whole milk)
  • Pinch salt

Topping

  • ½ cup sliced almonds (toasted and cooled)

Instructions

  1. Make the Pastry Dough
    In a food processor, pulse together the all-purpose flour and salt. Add the cold, cubed butter and pulse until the mixture looks sandy with some pea-sized butter pieces remaining. Next, add the cold sour cream and pulse just until the dough begins to come together. Turn the soft, sticky dough out onto plastic wrap, pat into a rectangle for easier rolling, wrap tightly, and refrigerate for at least 8 hours or up to 2 days.
  2. Prepare the Almond Paste
    Clean and dry the food processor. Pulse almond flour, powdered sugar, and salt to combine. With the motor running, slowly drizzle in the egg white bit by bit until you have a thick, moist almond paste. Add the vanilla bean paste and almond extract, then process again to fully incorporate. If needed, add more egg white or a small amount of water to achieve a soft, pliable paste. Knead briefly by hand, shape into a 10-inch log, wrap tightly, and refrigerate overnight if possible.
  3. Toast the Almonds
    Toast the sliced almonds in a dry skillet over medium heat or in a 350°F oven for 5 to 8 minutes. Watch carefully as they burn quickly. Once toasted, let them cool completely and set aside for topping.
  4. Assemble the Kringle
    Remove the almond paste from the fridge about 40 minutes before assembling while keeping the pastry dough cold. Preheat the oven to 375°F (190°C) and line a large baking sheet with parchment paper. On a well-floured surface, roll the dough into a long rectangle approximately 28 x 7 inches. Cut the almond paste log lengthwise into three equal strips and gently thin each by pressing between your fingers. Lay these strips end to end down the center of the dough, forming a long strip 2 to 3 inches wide, and press gently to spread slightly. Fold one long side of the dough over the filling partially, then fold the other side over, overlapping the first. Carefully transfer the filled dough to the prepared baking sheet, shaping it into a U and pinching the ends to form a sealed oval ring. Chill the ring for 15 to 30 minutes in the fridge or freezer before baking. Optionally, freeze or refrigerate overnight before baking.
  5. Bake the Kringle
    Whisk the reserved egg yolk with 1 teaspoon water to make an egg wash. Brush it evenly over the chilled ring, especially under the dough overlaps to help seal. Bake in the preheated oven for 30 to 35 minutes, rotating the pan halfway through baking, until puffed and deep golden brown. Note that some almond filling or butter may ooze out during baking—this is normal. Remove from oven and allow to cool on the baking sheet for 30 to 45 minutes before glazing.
  6. Glaze and Finish
    In a bowl, whisk together the powdered sugar, melted butter, vanilla or almond extract, cream (or substitute), and a pinch of salt until smooth and pourable. If the glaze is too thick, add a bit more cream until it reaches the desired consistency. Drizzle the glaze in a thick ribbon along the center of the cooled kringle. While the glaze is still wet, sprinkle the toasted almonds evenly on top so they stick. Use the parchment paper to slide the kringle onto a serving board and gently remove the paper before serving.

Notes

  • Use cold, cubed butter for the dough to ensure flakiness.
  • Keep the dough cold throughout the process to prevent the butter from melting prematurely.
  • Egg whites are used in the almond paste to achieve the proper texture; use extra if needed for softness.
  • Save the egg yolk for making the egg wash to help the pastry develop a beautiful golden color.
  • You can refrigerate or freeze the kringle before baking to accommodate your schedule.
  • Watch toasted almonds closely as they burn quickly.
  • The dough will be sticky and soft; handling with lightly floured hands and tools is helpful.
  • Allow the kringle to cool adequately before glazing to prevent glaze from melting off.

Find it online: https://cozyplatter.com/homemade-almond-kringle-recipe/