Almond Kringle

Ultimate Homemade Almond Kringle is the kind of bake that makes people linger in the kitchen, nose in the air, waiting for that buttery, toasty almond aroma to finish its magic. I’ve had so many mornings where I wanted something special but not fussy. This kringle is my answer. The dough is simple to handle, the filling is lush, and the glaze brings it all together. If you’ve tried store-bought versions and felt underwhelmed, this homemade take will change your mind. I’ll show you exactly how to get it flaky, golden, and irresistibly good.

What is Kringle?

Kringle is a Scandinavian-style pastry that migrated to the Midwest, especially Wisconsin, and made itself at home on every brunch table worth bragging about. Picture a ring or oval of tender, buttery dough folded around a sweet filling, then brushed or drizzled with icing. The texture lives between a soft pastry and a flaky treat, and the almond flavor sits in the spotlight. It’s confident without being heavy, elegant without being complicated.

When people ask me what sets this version apart, I always say it’s the balance. The filling is rich but not cloying. The dough is simple yet delivers that light, layered feel. And honestly, there’s a comfort in shaping the oval with your hands, like you’re making something generous for the table. If you’re a fan of fruit pastries, you might also enjoy a cousin to this recipe like a Wisconsin apple kringle for a cozy seasonal twist.

“I brought this to my office potluck, sliced it warm, and watched the plate vanish. Three people asked for the recipe on the spot.”

By the way, when I say Ultimate Homemade Almond Kringle, I mean the kind of pastry that looks bakery-level but tastes even better because you made it with your own hands. The glaze gently cracks when you bite, and the almond filling practically melts.

Why You’ll Love This Recipe

We all want a signature bake that feels impressive yet doable. This checks those boxes. The dough is forgiving, the shape is flexible, and you don’t need special equipment. It’s my go-to for holidays, weekends with family, or whenever I want the kitchen to smell like a bakery.

Here’s what makes it shine:

Balanced sweetness: This almond filling doesn’t overpower the pastry. It’s rich but tastes light on the fork.

Make-ahead friendly: You can chill the dough, prep the filling, and assemble the day you want to bake.

Flexible shape: Classic oval, wreath, or even two smaller kringles. It all works.

Perfect texture: Crisp edges, soft interior, and a glaze that adds a delicate sugar crunch.

If you’re into small bites for dessert tables, try pairing this with these cute mini raspberry almond tarts. They echo the almond vibe but bring a pop of fruit that balances everything out.

How to Make Danish Kringle

I keep the method approachable, so you can hit that sweet spot between tender and flaky without wrestling with complicated steps. The result is a pastry that looks bakery-fancy but tastes like home.

Ingredients

• For the dough: all-purpose flour, cold unsalted butter, a pinch of salt, sugar, milk, egg, and a little vanilla
• For the almond filling: almond paste, sugar, softened butter, egg white, almond extract, and a small splash of vanilla
• For the glaze: powdered sugar, milk or cream, vanilla, and sliced almonds to sprinkle on top

Step-by-Step

Make the dough: Whisk your dry ingredients. Cut in cold butter until pea-sized bits form. Stir in milk, egg, and vanilla just until it comes together. The dough should feel soft but not sticky. Chill it to relax the gluten and keep the butter cold, which helps those delicate layers.

Blend the filling: Mash almond paste with sugar and butter, then add egg white and extracts. It should be spreadable and fragrant. If it feels too stiff, add a teaspoon of milk until it loosens slightly.

Shape the kringle: Roll the chilled dough into a long rectangle. Spread the almond filling down the center like a stripe, leaving clean edges on both sides. Fold one long side over the filling, then the other, like a letter. Flip the seam side down. Carefully form an oval on a lined baking sheet, tucking the ends together. It does not need to look perfect. Homemade always wins on flavor.

Bake: Brush lightly with milk for color and bake until golden and puffed. Let it cool slightly so the structure sets, then glaze while it’s still a touch warm. Sprinkle sliced almonds for crunch and extra almond flavor.

Finish: Once the glaze sets, slice into generous ribbons. You’ll see those soft layers and smell that toasty almond perfume right away.

For those who like variety on the dessert plate, a batch of chocolate chip cookies is always a welcome buddy to this kringle. Different textures, same cozy vibe.

Pro tip: If you want to tackle more almond-baked goodness, this method lines up with the same spirit of careful mixing and gentle shaping you’d use in other pastries. That’s how you preserve tenderness while getting a flaky edge.

Make-Ahead and Storage

The dough can chill overnight and the shaped, unbaked kringle can rest in the fridge for several hours. If you need to bake ahead, let the finished kringle cool completely, then wrap and refrigerate. Warm slices briefly in the oven before serving to revive the texture and aroma. Leftovers hold well for a day or two, but this pastry truly shines on day one.

My Mom’s Tips for Almond Kringle Success

My mom is the reason I bake this confidently. She taught me to respect the dough, but also not to baby it so much that you fear it. Here’s how I make sure the Ultimate Homemade Almond Kringle turns out dreamy every single time.

• Keep it cool: Cold butter equals tender layers. If the kitchen is warm, chill the dough between steps.
• Don’t overmix: Stir only until the dough comes together. Overmixing can make it tough.
• Gentle roll: A light touch with the rolling pin prevents smashing the butter into oblivion.
• Seal and flip: After folding over the filling, flip the seam to the bottom so it bakes cleanly.
• Glaze at warm, not hot: Warm kringle grabs the glaze without melting it entirely. You want a soft sheen and a light set.

If you’re planning a brunch table, add something simple alongside, like mugs of cocoa or a second dessert. I often pour hot drinks and set out a plate of cookies or cut bars. You can also cross-train your sweet tooth by trying these drinking chocolate sips on the side. It’s a cozy match made in heaven.

How to Serve Almond Kringle

Serving Ideas

I like it slightly warm, when the glaze has set just enough to slice cleanly. Serve slices on a platter and watch everyone lean in for the first piece. For mornings, put out bowls of yogurt and fresh fruit nearby to balance the sweetness. For evenings, make fresh coffee and keep napkins close.

A casual brunch pairing I swear by is a small cheese plate with something salty to contrast the pastry. A handful of toasted nuts, a sharp cheddar, and a bowl of berries turn this into a relaxed feast. And if you want something sippable that doubles down on comfort, a mug of silky drinking chocolate makes this spread feel extra special.

Presentation matters a little here. A sprinkle of extra almonds and maybe a light dusting of powdered sugar on the serving platter adds a bakery touch without work. Most of all, don’t overthink it. The Ultimate Homemade Almond Kringle already does the heavy lifting with flavor.

Common Questions

Can I use store-bought almond paste?
Yes. Look for a good-quality almond paste. If it seems firm, mash it with sugar and butter until smooth before adding the egg white and extracts.

What if I don’t have almond extract?
Use vanilla and a tiny splash of amaretto if you have it. Almond extract is classic, though, and gives that signature flavor.

Can I freeze the kringle?
Freeze it unbaked after shaping, wrapped well. Bake from chilled, adding a few minutes if needed. You can also freeze baked slices and rewarm.

Why did my kringle leak some filling?
A little seepage is normal. Next time, leave a wider dough border and make sure the seam is flipped to the bottom before shaping the oval.

How do I keep the glaze from melting?
Wait until the kringle is warm, not hot. If it’s steaming, give it a few extra minutes before glazing.

Let’s Get You Baking

Now you’ve got everything you need to make the Ultimate Homemade Almond Kringle that people will talk about long after breakfast. It’s special but not fussy, buttery yet light, and it tastes like home. If you like reading more takes on this classic, check out My Mom’s Almond Kringle is the ultimate holiday treat for a different family-style approach, or explore a similar vibe in this Danish Puff that keeps the almond magic front and center. Make it your own, share big slices, and enjoy every flaky, glazed bite.