There’s something truly magical about making a Homemade Almond Kringle from scratch—it’s not just a pastry, but a little celebration wrapped in flaky layers and nutty sweetness. Growing up in a small town in southern England, my mum and grandmother often baked almond treats for special occasions, filling the kitchen with warm aromas that instantly felt like home. Making this kringle reminds me of those cozy afternoons, where food forged connections and created memories. Whether you’re new to laminated dough or a seasoned baker looking for a comforting weekend project, this recipe brings a delightful blend of buttery layers and almond bliss that’s worth every minute of effort.
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Why You’ll Love This Homemade Almond Kringle
This Homemade Almond Kringle stands out for its perfect balance of rich, flaky pastry and a creamy almond filling that isn’t too sweet. I love how it combines the elegance of a classic Danish pastry with the heartiness of homemade baking. From my experience working in professional kitchens, I’ve learned that textures make a dish memorable, and this kringle delivers with its crisp outer layers and soft, nutty center. Plus, it’s a recipe that invites you to slow down, enjoy the process, and ultimately share something special with those around you—just like the family baking sessions of my childhood.
Ingredients You’ll Need for This Homemade Almond Kringle
Choosing the right ingredients is key to capturing the authentic flavor and texture of this kringle. I always recommend using high-quality butter for that unmistakable richness and fresh almonds for the filling—blanched almonds ground finely give the best texture. When I first started experimenting with laminated dough, I realized that even small substitutions could change the final product, so stick as close as possible to the basics. However, I’ve included some substitutions below for flexibility.
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold, divided into portions)
- ½ cup whole milk (lukewarm)
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- 1 cup blanched almonds (finely ground)
- ½ cup powdered sugar
- 2 tablespoons unsalted butter (softened, for filling)
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour (for filling)
- 1 large egg (for egg wash)
- Powdered sugar and milk (for glaze)
Substitution suggestions: Use almond meal instead of ground almonds for a coarser texture, or swap whole milk for a dairy-free alternative like oat milk for a lighter finish.
Nutrition Facts
- Calories: Approximately 380 per serving
- Protein: 7g
- Fat: 22g
- Carbohydrates: 37g
- Fiber: 3g
- Sugar: 14g
- Sodium: 150mg
Irresistible Homemade Almond Kringle Recipe You Need to Try
Learn how to make delicious Homemade Almond Kringle. Easy recipe with step-by-step instructions.
- Total Time: 45 minutes
- Yield: 4 servings 1x
Ingredients
Choosing the right ingredients is key to capturing the authentic flavor and texture of this kringle. I always recommend using high-quality butter for that unmistakable richness and fresh almonds for the filling—blanched almonds ground finely give the best texture. When I first started experimenting with laminated dough, I realized that even small substitutions could change the final product, so stick as close as possible to the basics. However, I’ve included some substitutions below for flexibility.
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter (cold, divided into portions)
- ½ cup whole milk (lukewarm)
- 2 teaspoons active dry yeast
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon salt
- 1 cup blanched almonds (finely ground)
- ½ cup powdered sugar
- 2 tablespoons unsalted butter (softened, for filling)
- 1 teaspoon almond extract
- 1 tablespoon all-purpose flour (for filling)
- 1 large egg (for egg wash)
- Powdered sugar and milk (for glaze)
Substitution suggestions: Use almond meal instead of ground almonds for a coarser texture, or swap whole milk for a dairy-free alternative like oat milk for a lighter finish.
Instructions
- In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- In a large mixing bowl, whisk together flour, sugar, and salt. Cut ¾ cup of cold butter into small cubes and rub into the flour mixture until it resembles coarse crumbs, like I learned during my early kitchen days in England.
- Add the yeast mixture and the egg to the flour mixture, stirring until a rough dough forms. Knead gently on a floured surface for about 5 minutes until smooth but not sticky.
- Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the fridge for at least 1 hour. This resting period helps relax the gluten, making the dough easier to roll out.
- While the dough chills, prepare the almond filling by mixing ground almonds, powdered sugar, softened butter, almond extract, and flour until creamy and spreadable.
- Remove the dough from the fridge and roll it into a large rectangle about 12 x 16 inches. Slice the remaining butter (1/4 cup) thinly and lay it evenly over two-thirds of the dough.
- Fold the dough into thirds, like a letter, to encase the butter. Roll out again gently, then repeat the folding process two more times, chilling the dough for 20 minutes between folds. This creates the flaky layers I cherish in laminated dough.
- Roll the dough out one last time to a 12 x 16-inch rectangle. Spread the almond filling evenly over the dough, leaving a 1-inch border around the edges.
- Starting from the long side, roll the dough tightly into a log. Shape the log into an oval on a parchment-lined baking sheet and pinch the ends to seal.
- Brush the kringle with beaten egg for a glossy finish and let it rise in a warm place for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake the kringle for 25-30 minutes or until golden brown and cooked through. Keep an eye on it—my first attempts sometimes browned too quickly!
- While still warm, whisk powdered sugar with a splash of milk to a drizzle-able consistency and glaze the kringle. Allow it to set slightly before slicing and serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Steps to Create Your Homemade Almond Kringle
- In a small bowl, combine lukewarm milk, yeast, and a pinch of sugar. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- In a large mixing bowl, whisk together flour, sugar, and salt. Cut ¾ cup of cold butter into small cubes and rub into the flour mixture until it resembles coarse crumbs, like I learned during my early kitchen days in England.
- Add the yeast mixture and the egg to the flour mixture, stirring until a rough dough forms. Knead gently on a floured surface for about 5 minutes until smooth but not sticky.
- Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the fridge for at least 1 hour. This resting period helps relax the gluten, making the dough easier to roll out.
- While the dough chills, prepare the almond filling by mixing ground almonds, powdered sugar, softened butter, almond extract, and flour until creamy and spreadable.
- Remove the dough from the fridge and roll it into a large rectangle about 12 x 16 inches. Slice the remaining butter (1/4 cup) thinly and lay it evenly over two-thirds of the dough.
- Fold the dough into thirds, like a letter, to encase the butter. Roll out again gently, then repeat the folding process two more times, chilling the dough for 20 minutes between folds. This creates the flaky layers I cherish in laminated dough.
- Roll the dough out one last time to a 12 x 16-inch rectangle. Spread the almond filling evenly over the dough, leaving a 1-inch border around the edges.
- Starting from the long side, roll the dough tightly into a log. Shape the log into an oval on a parchment-lined baking sheet and pinch the ends to seal.
- Brush the kringle with beaten egg for a glossy finish and let it rise in a warm place for 30-45 minutes until puffy.
- Preheat the oven to 375°F (190°C). Bake the kringle for 25-30 minutes or until golden brown and cooked through. Keep an eye on it—my first attempts sometimes browned too quickly!
- While still warm, whisk powdered sugar with a splash of milk to a drizzle-able consistency and glaze the kringle. Allow it to set slightly before slicing and serving.
Tips for Making the Best Homemade Almond Kringle
The magic of a perfect kringle lies in patience and technique, especially when working with laminated dough. I’ve found that the more you respect each chilling phase, the flakier your pastry will be. It’s tempting to rush, but trust me, it’s worth the wait. Learn more: Irresistible Pineapple Carrot Cream Cake Recipe You Have to Try
- Keep your butter and dough cold throughout the process to prevent butter from melting into the flour, which ruins the layers.
- Use a sharp knife or bench scraper to fold the dough neatly—clean edges make rolling easier.
- When rolling out the dough, work gently and evenly to avoid tearing the delicate layers.
- Don’t skip the resting times; they’re crucial for gluten relaxation and proper lamination.
- For a richer almond flavor, toast the almonds lightly before grinding.
- Watch your oven closely during baking to prevent over-browning. If it seems to brown too fast, tent with foil halfway through.
With these tips, you’ll create a restaurant-quality pastry that feels like a warm hug from an old friend. Learn more: almond pastry recipes
Serving Suggestions and Pairings
This Homemade Almond Kringle shines as both a festive centerpiece and a comforting everyday treat. I love serving it at weekend breakfasts, paired with a steaming pot of Earl Grey tea or freshly brewed coffee. It’s also a showstopper at holiday brunches or casual gatherings, where it invites conversation and second helpings.
- Serve warm with a dusting of extra powdered sugar for a simple, elegant finish
- Pair with fresh berries or a dollop of whipped cream for added freshness
- Enjoy alongside a glass of sparkling apple cider or a light dessert wine for special occasions
- Try a seasonal twist by adding a sprinkle of cinnamon or cardamom to the almond filling
For me, a slice of kringle rarely lasts past the afternoon—my kids adore dipping pieces into their favorite jams, and I find myself sneaking bites whenever I can. It’s a recipe that invites sharing, and that’s what makes it so special.
Storage and Reheating Tips
Proper storage is essential to keep your kringle tasting fresh and flaky. I’ve learned from experience that while this pastry is best enjoyed fresh, leftovers can still be delightful the next day with the right care.
- Store cooled kringle in an airtight container at room temperature for up to 2 days
- For longer storage, wrap tightly and freeze for up to 1 month; thaw overnight in the fridge
- Reheat slices gently in a 325°F (160°C) oven for 5-7 minutes to restore crispness
- Avoid microwaving as it can make the pastry soggy and rubbery
Frequently Asked Questions
What are the main ingredients for Homemade Almond Kringle?
The main ingredients for Homemade Almond Kringle include the items listed in our ingredients section above. Each ingredient plays a crucial role in achieving the perfect flavor and texture.
How long does it take to make Homemade Almond Kringle?
The total time to make Homemade Almond Kringle includes both preparation and cooking time. Check the recipe card above for exact timing details.
Can I make Homemade Almond Kringle ahead of time?
Yes, Homemade Almond Kringle can often be prepared in advance. Store it properly in an airtight container in the refrigerator and consume within the recommended timeframe.
What can I serve with Homemade Almond Kringle?
Homemade Almond Kringle pairs well with various sides and accompaniments. Consider the serving suggestions mentioned in the recipe for the best dining experience.
Is Homemade Almond Kringle suitable for special diets?
Depending on the ingredients used, Homemade Almond Kringle may be adapted for various dietary needs. Check the ingredients list and consider substitutions as needed for your dietary requirements.
Final Thoughts
Making Homemade Almond Kringle is a rewarding way to bring a touch of tradition and warmth into your kitchen. It’s more than a pastry—it’s a story of patience, flavor, and simple joy. I’d love to hear how your kringle turns out or any little tweaks you discover along the way. Remember, cooking is about connection, so enjoy every flaky bite and share the love.
