Flaky Danish Kringle with Almond Glaze
A buttery, nut-filled pastry perfect for any occasion
This traditional Danish Kringle is a delightful pastry with layers of flaky goodness and a sweet almond filling that offers a treat for both special occasions and everyday indulgence.
- 2 h 45 min
- 8 servings
- Intermediate
Ingredients
For the Dough
For the Filling
For the Almond Glaze
Preparation
Making the Dough
Combine Dry Ingredients
Mix flour and salt in a large bowl.
Cut in the Butter
Cut in the chilled butter until mixture resembles coarse crumbs.
Form the Dough
Stir in cold water, a tablespoon at a time, until dough forms.
Do not overwork the dough; this will prevent it from becoming tough.
Chill the Dough
Chill the dough for at least 1 hour to relax the gluten and maintain flakiness.
Preparing the Filling
Mix Almond Paste and Sugar
In a bowl, combine almond paste and sugar.
Incorporate Butter and Extract
Mix in softened butter and almond extract until smooth.
Chill the Filling
Chill until ready to use.
Cooking Process
Roll the Dough
Roll out the chilled dough into a large rectangle.
Assemble the Kringle
Spread the almond filling evenly over the center of the dough.
Shape and Bake
Fold the edges of the dough over the filling and form a ring. Bake at 375°F (190°C) for 1 hour 45 minutes, or until golden brown.
Plating & Serving
Flaky Danish Kringle with Almond Glaze
Flaky Danish Kringle with Almond Glaze
Plating & Serving
Place the cooled Kringle on a decorative platter and drizzle generously with almond glaze for a chic presentation.