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Danish Kringle with Almond Filling Recipe

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4.2 from 7 reviews

This traditional Danish Kringle recipe yields a beautifully flaky, buttery pastry filled with a rich almond paste filling and topped with a sweet glaze. With a laminated dough technique that creates delicate layers, these oval-shaped pastries are perfect for breakfast, brunch, or a delightful dessert treat.

Ingredients

Dough

  • 1 cup (141g) all-purpose flour
  • 1 cup (141g) bread flour
  • 3 Tablespoons (40g) granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1/2 teaspoon table salt
  • 1 cup (227g) cold salted butter (cut into 1/2-inch cubes)
  • 1 cup cold sour cream
  • 1 large egg white (beaten)

Almond Filling

  • 3/4 cup (170g) almond paste
  • 4 Tablespoons salted butter (softened)
  • 1/4 cup (30g) powdered sugar
  • 1 large egg white
  • Pinch of salt
  • 1/4 teaspoon fresh-squeezed lemon juice

Glaze

  • 1 cup (120g) powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon fresh-squeezed lemon juice
  • Pinch of salt
  • 4 teaspoons water

Instructions

  1. Making the dough: Combine the all-purpose flour, bread flour, granulated sugar, instant yeast, and table salt in a large food processor. Pulse to blend all dry ingredients evenly. Add the cold, cubed salted butter and pulse another 8-10 times until the butter is broken down to pea-sized pieces.
  2. Incorporating sour cream: Add the cold sour cream to the mixture and pulse until the dough starts to moisten and clump together into a very sticky dough. Avoid overprocessing; some streaks of sour cream or flour are fine. Turn the dough onto plastic wrap, press into a disc, wrap tightly, and refrigerate for at least 4 hours.
  3. Laminating the dough – First fold: On a lightly floured surface, roll out the chilled dough into an 8×15-inch rectangle. Fold the bottom third up, then fold the top third down over it like a letter. Rotate the dough 90 degrees, roll again into an 8×15-inch rectangle, and fold it into thirds again. Wrap in plastic wrap and chill for 20 minutes.
  4. Laminating the dough – Second fold: Repeat the rolling and folding process once more (roll into rectangle, fold thirds, rotate, roll, fold thirds). Wrap and chill again for 20 minutes.
  5. Laminating the dough – Final fold: Perform a final rolling and folding, then wrap the laminated dough tightly in plastic wrap. It can be refrigerated for up to 3 days or frozen for up to 3 months. If frozen, thaw overnight in the refrigerator before using.
  6. Preparing the almond filling: Break the almond paste into chunks and beat it with softened butter, powdered sugar, egg white, salt, and fresh lemon juice in a large bowl until mostly combined and smooth. Set aside.
  7. Assembling the kringle: Preheat the oven to 375°F (191°C). Line two baking sheets with parchment paper or silicone mats. Divide the dough in half and roll each half out on a lightly floured surface into a 6×24-inch rectangle. Spread half of the almond filling in a long line down the center of each rectangle.
  8. Forming the shape: Fold one long side about 1/3 of the way over the filling. Brush the exposed dough on the other side with beaten egg white, then fold that side over, sealing the edges by pinching tightly. Shape the dough gently into an oval like a racetrack, tucking one end under the other and sealing with egg white if needed. Place seam side down on the prepared baking sheets. Repeat for the second half.
  9. Proofing: Cover the formed kringles loosely with plastic wrap or a clean dishcloth and allow them to rise for 30 to 45 minutes until slightly puffy.
  10. Baking: Brush the tops of the kringles with the remaining egg white just before baking. Bake in the preheated oven for 25 to 28 minutes, rotating the pans halfway through baking, until golden brown.
  11. Post-bake pressing: Immediately after removing from the oven, stack the two baking sheets on top of each other and gently press down slightly to remove air pockets between the pastry and filling. Do this while hot, then let the kringles cool completely before glazing.
  12. Glazing: Whisk together powdered sugar, vanilla extract, lemon juice, salt, and water in a small bowl until smooth. Drizzle or spread the glaze over the cooled kringle pastries and allow to set until the icing is dry before slicing and serving.

Notes

  • Keep the butter and sour cream cold during the dough making to create flaky layers.
  • Lamination is key to developing the kringle’s signature flaky texture; do not skip the folding and chilling steps.
  • Pressing the hot kringles immediately after baking ensures the filling stays evenly distributed and prevents air bubbles.
  • You can refrigerate the laminated dough for up to 3 days or freeze it for up to 3 months for future use.
  • Use a sharp knife to slice the kringle once the glaze has fully set for clean slices.

Find it online: https://bitezly.com/danish-kringle-with-almond-filling-recipe/