Description
Discover the irresistible homemade Flaky Almond Kringle, a classic Scandinavian pastry featuring a golden, buttery, and flaky crust filled with a rich almond cream. Perfectly toasted slivered almonds and a smooth vanilla-almond glaze create a delightful treat that’s sure to impress at breakfast, brunch, or as a special dessert.
Ingredients
Scale
Dough
- 2 cups All-Purpose Flour (Extra for dusting as needed)
- 1 teaspoon Salt (Fine table salt recommended)
- 1 cup Cold Unsalted Butter (Keep very cold for best results)
- 1/4 cup Ice Water (Must be very cold)
Almond Filling
- 1/2 cup Granulated Sugar (For almond filling)
- 1/4 cup Heavy Cream (Full-fat preferred for richness)
- 1 cup Blanched Slivered Almonds (Toast and grind for best flavor)
- 1 tablespoon All-Purpose Flour (For thickening almond filling)
- 1 teaspoon Almond Extract (Pure extract for best taste)
- 1 teaspoon Vanilla Extract (Use pure for maximum flavor)
- 1 pinch Salt (Balances flavors in filling)
Glaze
- 1 cup Powdered Sugar (Sifted for a smooth glaze)
- 2-4 tablespoons Milk or Heavy Cream (Adjust for glaze consistency)
Instructions
- Prepare the dough: In a large mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon salt. Cut in 1 cup of very cold unsalted butter until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, mixing just until the dough comes together. Be careful not to overwork the dough to maintain flakiness. Shape into a disk, wrap tightly with plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Toast and grind almonds: While the dough chills, toast 1 cup of blanched slivered almonds in a dry skillet over medium heat for 3-5 minutes, stirring frequently until fragrant and lightly golden. Allow to cool, then grind the almonds to a coarse meal using a food processor or nut grinder to enhance the almond flavor in the filling.
- Make the almond filling: In a medium bowl, combine 1/2 cup granulated sugar, 1 tablespoon all-purpose flour, the ground toasted almonds, a pinch of salt, and 1/4 cup heavy cream. Stir in 1 teaspoon almond extract and 1 teaspoon vanilla extract until the mixture forms a spreadable almond cream.
- Roll out the dough: On a lightly floured surface, roll the chilled dough into a large rectangle approximately 12×8 inches. Dust flour as needed to prevent sticking but keep the dough cool to maintain flakiness.
- Shape the kringle: Spread the almond filling evenly down the center third of the dough rectangle, leaving edges clear. Fold the dough sides over the filling, overlapping slightly. Using a sharp knife, make diagonal cuts along the edges to create a braided pattern, alternating sides to wrap the filling attractively.
- Bake the kringle: Transfer the shaped kringle onto a parchment-lined baking sheet. Brush the surface lightly with heavy cream or milk for a golden crust. Bake in a preheated oven at 375°F (190°C) for 30-35 minutes or until the pastry is golden brown and cooked through.
- Prepare the glaze: While the kringle bakes, sift 1 cup powdered sugar into a bowl. Add 2-4 tablespoons of milk or heavy cream gradually, whisking until the glaze reaches a smooth, drizzleable consistency.
- Glaze and serve: Remove the kringle from the oven and allow it to cool slightly on a wire rack. Drizzle the powdered sugar glaze generously over the top. Slice into 8-8 generous slices and serve warm or at room temperature for an irresistible treat.
Notes
- Keep the butter and water very cold to ensure a flaky crust.
- Toast almonds carefully to avoid burning and to enhance flavor.
- Adjust glaze thickness by adding more or less milk/heavy cream.
- Use pure almond and vanilla extracts for the best taste.
- Serve the kringle fresh; it can be stored tightly wrapped at room temperature for up to 2 days.
