Ultimate Homemade Almond Kringle

Why You’ll Love This Recipe

I love how this recipe turns simple ingredients into a show-stopping pastry that’s crisp on the outside, soft on the inside, and packed with nutty almond flavor. Making it from scratch gives me full control over the texture and richness, and the process is just as satisfying as the final result. It’s perfect for festive occasions, brunch gatherings, or treating myself to something homemade and heavenly.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pastry Dough

• 2 1/2 cups all-purpose flour, plus additional for dusting

• 1 teaspoon fine table salt

• 1 cup unsalted butter, cold and cut into 1/2-inch cubes

• 1/2 cup ice water

Almond Filling

• 1 cup granulated sugar

• 1 cup heavy cream

• 1 cup blanched slivered almonds, toasted and finely ground

• 1/4 cup all-purpose flour

• 1 teaspoon pure almond extract

• 1/2 teaspoon pure vanilla extract

• 1 pinch salt

Sweet Glaze

• 1 cup powdered sugar, sifted

• 2 to 3 tablespoons milk or heavy cream

• 1/4 teaspoon almond extract (optional)

Directions

1. I whisk the flour and salt in a large bowl, then cut in the cold butter using a pastry cutter until the mixture forms coarse crumbs with pea-sized butter bits.

2. I slowly add ice water, mixing just until the dough comes together. I shape it into a rectangle, wrap it tightly, and refrigerate for at least 2 hours or overnight.

3. To make the filling, I toast the slivered almonds in a 350°F oven for about 8–10 minutes until golden. After cooling, I grind them finely in a food processor.

4. In a saucepan, I combine the sugar, cream, ground almonds, flour, almond and vanilla extracts, and salt. I cook it over medium heat, stirring constantly, until it thickens and simmers (about 5–7 minutes). Then I transfer it to a bowl to cool completely.

5. I preheat the oven to 375°F and line a baking sheet with parchment paper. I divide the chilled dough in half and roll each into a 12×18-inch rectangle.

6. I spread half of the almond filling over each rectangle, leaving a 1/2-inch border, then roll them up jelly-roll style and curve into horseshoe shapes on the baking sheet.

7. I bake for 25–35 minutes until golden brown and cooked through (internal temp of 200°F–210°F), then cool on the baking sheet for 10–15 minutes before transferring to a wire rack.

8. Once cool, I whisk together the powdered sugar, milk or cream, and almond extract to make a smooth glaze. I drizzle it over the kringles and let it set for 15–20 minutes before slicing.

Servings and timing

This recipe yields 16 servings total, with two large kringles. It takes about 45 minutes to prep and 35 minutes to bake, totaling 1 hour and 20 minutes. It’s definitely an advanced-level bake, but the results are so worth it.

Variations

• I like to swap out the almond filling for pecan, walnut, or even hazelnut for a different nutty flavor.

• Sometimes I add a touch of cinnamon to the almond filling for a warm spice twist.

• For a fruitier version, I mix in a layer of raspberry jam before adding the almond filling.

• If I want a lighter option, I use half-and-half instead of heavy cream in the glaze.

• When I want a visual flair, I sprinkle sliced almonds over the glaze for texture and crunch.

storage/reheating

I store leftover kringle in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, I warm slices in a 300°F oven for about 5–10 minutes or microwave briefly until just warm. If I want to freeze it, I wrap it tightly in plastic wrap and foil, then thaw and glaze before serving.

FAQs

Can I make the dough ahead of time?

Yes, I often make the dough a day in advance and chill it overnight. It’s even better when the butter is extra cold before baking.

Do I need a food processor to grind the almonds?

A food processor works best for a fine texture, but I’ve also used a blender in a pinch. Just make sure the almonds are completely cool and toasted first.

Can I freeze almond kringle?

Definitely. I freeze the baked (but unglazed) kringles wrapped tightly for up to a month. I let them thaw at room temperature, then glaze before serving.

Is it possible to use store-bought puff pastry instead?

It’s possible, but I find the homemade dough gives a much better flavor and structure. Puff pastry will still taste good, just a little different in texture.

What’s the best way to get an even glaze?

I pour the glaze slowly from a spoon while moving it in a zigzag motion over the kringle. Letting it set for 15–20 minutes helps it look neat and glossy.

Conclusion

The Ultimate Homemade Almond Kringle is a labor of love that always pays off. From the flaky pastry to the creamy almond filling and the sweet glaze on top, every bite is rich, tender, and full of flavor. I make it for special mornings, holiday brunches, or just when I want to treat myself to something beautifully baked from scratch.

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