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Homemade Almond Kringle

A buttery, flaky Danish pastry ring filled with sweet almond paste and topped with vanilla icing and sliced almonds.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Breakfast, Dessert
Cuisine: American, Danish
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Pastry Dough
  • 2 cups all-purpose flour
  • 1 cup unsalted butter cold and cubed
  • 1 cup sour cream full fat
  • 0.25 tsp salt
Almond Filling
  • 0.5 cup almond paste
  • 0.25 cup butter softened
  • 0.5 cup powdered sugar
  • 1 egg white
Icing & Topping
  • 1 cup powdered sugar
  • 2 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • 0.33 cup sliced almonds toasted

Equipment

  • Baking sheet
  • Pastry Blender or Fork
  • Rolling pin
  • Mixing bowls

Method
 

  1. Cut cold butter into flour and salt until crumbly. Stir in sour cream until dough forms.
  2. Divide dough in half, wrap, and chill for at least 2 hours.
  3. Mix almond paste, softened butter, powdered sugar, and egg white until smooth to make filling.
  4. Preheat oven to 375°F (190°C). Roll dough into a 6x20 inch rectangle.
  5. Spread filling down the center. Fold edges over to seal. Shape into an oval or ring on baking sheet.
  6. Bake for 20-25 minutes until golden brown. Cool completely.
  7. Whisk icing ingredients together and drizzle over pastry. Top with sliced almonds.

Notes

Ensure the dough is kept cold. If it becomes sticky, refrigerate for 15 minutes before rolling.