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Almond Kringle

This homemade Almond Kringle is a tender, buttery pastry filled with a rich almond filling and topped with a delicate glaze, making it a perfect addition to any brunch table.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American, Scandinavian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the dough
  • 3 cups all-purpose flour Sifted for best results
  • 1 cup cold unsalted butter Cut into small pieces
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 cup milk Cold
  • 1 large egg Beaten
  • 1 teaspoon vanilla extract
For the almond filling
  • 7 ounces almond paste Store-bought or homemade
  • 1/2 cup sugar
  • 1/4 cup softened butter
  • 1 large egg white Lightly beaten
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
For the glaze
  • 2 cups powdered sugar
  • 2 tablespoons milk or cream Adjust for desired consistency
  • 1 teaspoon vanilla extract
  • 1/4 cup sliced almonds For topping

Method
 

Preparation
  1. Whisk your dry ingredients for the dough. Cut in cold butter until pea-sized bits form.
  2. Stir in milk, egg, and vanilla just until the dough comes together. Chill the dough to relax gluten and keep the butter cold.
Make the filling
  1. Mash almond paste with sugar and butter, then add egg white and extracts. Mix until spreadable.
Shape and Bake
  1. Roll the chilled dough into a long rectangle. Spread the almond filling down the center.
  2. Fold each side of the dough over the filling, seam side down, and shape into an oval.
  3. Brush with milk and bake until golden and puffed, about 25 minutes.
  4. Let cool slightly, then glaze and sprinkle with sliced almonds.
Serving
  1. Slice into generous ribbons and serve slightly warm.

Notes

The dough can be made ahead and chilled overnight. For best texture, serve freshly baked.