Ultimate Homemade Almond Kringle (Print Version)
Flaky pastry with creamy almond center and a sweet glaze—perfect for breakfast or an indulgent dessert.
# Ingredients:
→ Pastry Dough
01 -
2 1/2 cups all-purpose flour, plus additional for dusting
02 -
1 teaspoon fine table salt
03 -
1 cup unsalted butter, cold and cut into 1/2-inch cubes
04 -
1/2 cup ice water
→ Almond Filling
05 -
1 cup granulated sugar
06 -
1 cup heavy cream
07 -
1 cup blanched slivered almonds, toasted and finely ground
08 -
1/4 cup all-purpose flour
09 -
1 teaspoon pure almond extract
10 -
1/2 teaspoon pure vanilla extract
11 -
1 pinch salt
→ Sweet Glaze
12 -
1 cup powdered sugar, sifted
13 -
2 to 3 tablespoons milk or heavy cream
14 -
1/4 teaspoon almond extract (optional)
# Steps:
01 -
In a large bowl, whisk flour and salt together. Add cold, cubed butter and cut in with a pastry cutter or clean hands until mixture forms coarse crumbs with pea-sized bits of butter throughout. Gradually stream in ice water, mixing with a fork until dough just comes together. Form into a rectangle, wrap tightly in plastic, and refrigerate for at least 2 hours or overnight.
02 -
Preheat oven to 350°F. Spread slivered almonds on a baking sheet in an even layer and toast for 8-10 minutes, stirring once, until golden brown. Cool completely, then grind to a fine consistency in a food processor.
03 -
In a medium saucepan, combine granulated sugar, heavy cream, ground toasted almonds, all-purpose flour, almond extract, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly, until mixture thickens and begins to simmer, about 5-7 minutes. Transfer to a bowl and let filling cool completely.
04 -
Preheat oven to 375°F and line a large baking sheet with parchment paper. Divide chilled dough in half. On a lightly floured surface, roll each piece into a 12x18-inch rectangle. Spread half of the cooled almond filling over each rectangle, leaving a 1/2-inch border at the edges. Roll up jelly-roll style, then curve each log into a horseshoe shape. Transfer to prepared baking sheet.
05 -
Bake in the preheated oven for 25-35 minutes, or until pastry is rich golden brown and reaches an internal temperature of 200°F to 210°F. Allow to cool on the baking sheet for 10-15 minutes before carefully transferring to a wire rack to cool completely.
06 -
Whisk sifted powdered sugar, milk (or cream), and almond extract (if using) in a bowl until smooth. Drizzle glaze over the cooled kringles. Garnish with additional slivered almonds if desired. Allow the glaze to set for 15-20 minutes before slicing and serving.
# Notes:
01 -
Keep all pastry ingredients especially butter and water ice cold to ensure a tender, flaky texture.