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Flaky Homemade Almond Kringle

A buttery Danish-style pastry filled with sweet almond filling, braided and baked until golden, then topped with glaze and sliced almonds.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Pastry Dough
  • 3 cups all-purpose flour
  • 2.25 tsp active dry yeast
  • 0.25 cup granulated sugar
  • 0.5 tsp salt
  • 1 cup whole milk warm
  • 1 egg large
  • 0.5 cup unsalted butter softened
Almond Filling
  • 1 cup almond paste
  • 0.33 cup granulated sugar
  • 1 egg white
  • 0.5 tsp almond extract
  • 2 tbsp unsalted butter softened
Glaze & Topping
  • 1 cup powdered sugar
  • 2 tbsp milk
  • 0.5 tsp vanilla extract
  • 0.25 cup sliced almonds

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Activate yeast in warm milk with a pinch of sugar for 5–10 minutes until foamy.
  2. In a bowl combine flour, sugar, and salt. Add yeast mixture and egg and mix into a soft dough.
  3. Knead dough 6–8 minutes until smooth, incorporating softened butter.
  4. Place dough in greased bowl, cover and let rise 1 hour until doubled.
  5. Mix almond paste, sugar, egg white, almond extract and butter until smooth.
  6. Roll dough into rectangle and spread filling along center.
  7. Cut strips along edges and braid over filling.
  8. Shape into oval and let rise 30 minutes.
  9. Bake at 375°F for 20–25 minutes until golden.
  10. Drizzle with glaze and top with sliced almonds.

Notes

Kringle can be made ahead and frozen before glazing.