Nothing beats the joy of baking up a treat that brings smiles and a little bit of magic to any occasion, and that’s exactly what the Homemade Almond Kringle: Flaky Pastry Filled with Almond Filling and Glaze Recipe delivers. Imagine layers upon layers of buttery, flaky pastry cradling a rich, almond-infused filling, all topped off with a sweet, silky glaze that glistens invitingly. It’s a perfect blend of textures and flavors that feels both indulgent and lovingly made from scratch. Whether you’re sharing it at a brunch or savoring it with your afternoon coffee, this almond kringle promises a slice of pure happiness.
Ingredients You’ll Need
The beauty of this Homemade Almond Kringle lies in its simple yet essential ingredients that come together to create a luscious experience. Each component, from the flaky dough to the almond filling and smooth glaze, plays an important role in making sure every bite is a delight.
- 2 cups All-Purpose Flour: The backbone of the pastry, providing structure and that perfect flaky texture when combined with butter.
- 1 teaspoon Salt: Enhances the flavors and balances the sweetness.
- 1 cup Cold Unsalted Butter: Must be ice-cold to create those coveted flaky layers in the dough.
- 1/4 cup Ice Water: The cold water helps bind the dough together without melting the butter.
- 1/2 cup Granulated Sugar: Sweetens the almond filling to a just-right level.
- 1/4 cup Heavy Cream: Adds creaminess and richness to the almond filling.
- 1 cup Blanched Slivered Almonds: Toasting and grinding these gives the filling an irresistible nuttiness.
- 1 tablespoon All-Purpose Flour: Helps thicken the filling for a perfect consistency.
- 1 teaspoon Almond Extract: Pure almond extract elevates the flavor, making it authentic and aromatic.
- 1 teaspoon Vanilla Extract: Adds depth and rounds out the filling’s flavor profile.
- Pinch of Salt: Balances sweetness in the filling for complexity.
- 1 cup Powdered Sugar: For the glaze, sifted to ensure it’s smooth and lump-free.
- 2-4 tablespoons Milk or Heavy Cream: Used to adjust the glaze consistency to your liking.
How to Make Homemade Almond Kringle: Flaky Pastry Filled with Almond Filling and Glaze Recipe
Step 1: Prepare the Flaky Pastry Dough
Start by whisking together flour and salt in a large mixing bowl to evenly distribute the seasoning. Then, cut in the cold butter until the mixture resembles coarse crumbs. This technique helps create layers in your pastry, which will puff up beautifully when baked. Slowly add the ice water, stirring until the dough just begins to come together. Shape it into a rectangle, wrap it tightly in plastic, and pop it in the fridge for at least two hours so the dough can firm up and relax.
Step 2: Make the Almond Filling
While your dough chills, toast the slivered almonds on a baking sheet for about 10 minutes at 350°F until they are lightly golden and fragrant—this step amplifies their natural flavor. Once cooled, grind the almonds finely in a food processor for a smooth filling. In a saucepan, combine the ground almonds with sugar, heavy cream, flour, almond and vanilla extracts, and a pinch of salt. Cook this mixture gently over medium heat until it thickens and turns into a luscious filling that’s just perfect for spreading.
Step 3: Assemble the Kringle
Preheat your oven to 375°F and line a baking sheet with parchment paper. On a lightly floured surface, roll out your chilled dough into two large rectangles measuring about 12 by 18 inches. Spread half of the almond filling evenly over one rectangle, then carefully place the other rectangle on top, sealing the edges gently to encase that beautiful filling. Transfer your assembled kringle to the baking sheet and bake for 25 to 35 minutes until the pastry is golden brown and inviting.
Step 4: Glaze and Finish
As soon as the kringle comes out of the oven, place it on a wire rack to cool for about 10 minutes. While it cools, whisk together powdered sugar with enough milk or heavy cream to create a smooth, drizzling glaze. Generously pour this glaze over the kringle, letting it cascade down the sides, then sprinkle with extra slivered almonds for a finishing touch that’s as pretty as it is tasty.
How to Serve Homemade Almond Kringle: Flaky Pastry Filled with Almond Filling and Glaze Recipe
Garnishes
A sprinkle of toasted slivered almonds or a few whole roasted nuts scattered across the glazed surface adds an inviting crunch and visual appeal. Dust with a touch of powdered sugar for a snowy finish that makes every slice look like an elegant treat.
Side Dishes
This almond kringle pairs beautifully with cups of freshly brewed coffee or hot tea—the warmth perfectly offsetting the cool, sweet glaze. You can also serve it alongside fresh berries or a dollop of whipped cream to add a fruity contrast to the nutty richness.
Creative Ways to Present
For a special brunch or holiday spread, present the kringle on a decorative platter surrounded by edible flowers or sprigs of fresh rosemary. Slice it into smaller, individual portions for adorable pastries at gatherings, letting guests enjoy mini kringles that are easy to handle and share.
Make Ahead and Storage
Storing Leftovers
Wrap your almond kringle tightly in plastic wrap or store it in an airtight container at room temperature for up to two days. The flakes remain delightfully crisp, and the almond filling stays moist and flavorful.
Freezing
To enjoy your kringle later, freeze leftover portions in airtight containers or freezer bags for up to three months. Thaw them at room temperature before serving to preserve the flaky texture and almond essence.
Reheating
Warm slices gently in a preheated oven at 325°F for 5 to 10 minutes to revive the flaky layers and make the glaze just slightly melty. Avoid microwaving, which can make the pastry soggy and less enjoyable.
FAQs
Can I use almond meal instead of slivered almonds?
Absolutely! Almond meal can work in the filling, but toasting slivered almonds before grinding gives the kringle a deeper, more complex flavor and a slightly different texture that’s worth the extra step.
Is there a shortcut for making the dough?
While the homemade pastry dough creates the best flaky texture, store-bought puff pastry could be used in a pinch. Just make sure to roll it out and handle it gently to avoid overworking.
Can I make the kringle dairy-free?
Yes, you can substitute the butter and cream with plant-based alternatives like coconut oil and almond milk creamers, but keep in mind this will slightly change the texture and flavor.
How far in advance can I assemble the kringle before baking?
You can prepare the assembled kringle a few hours ahead and keep it refrigerated until ready to bake, or assemble it and freeze it for baking later—just thaw completely before putting it in the oven.
What’s the best kind of almond extract to use?
Pure almond extract is ideal for this recipe because it’s more aromatic and flavorful than artificial versions, making your kringle taste truly authentic and special.
Final Thoughts
If you’re looking to impress with a homemade dessert that feels elegant yet soul-satisfying, the Homemade Almond Kringle: Flaky Pastry Filled with Almond Filling and Glaze Recipe is your perfect companion. Baking this kringle at home is more than just making a pastry—it’s creating moments of warmth and joy to share with the people you love. So roll up your sleeves, get that oven heating, and prepare to delight everyone with this flaky, almond-filled masterpiece!
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Homemade Almond Kringle: Flaky Pastry Filled with Almond Filling and Glaze Recipe
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Total Time: 3 hours 5 minutes
- Yield: 8 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
Discover the Ultimate Flaky Almond Kringle Pastry that rivals bakery quality, featuring a tender, buttery dough filled with a rich almond cream and topped with a sweet glaze. Perfect for any special occasion or afternoon treat.
Ingredients
Pastry Dough
- 2 cups All-Purpose Flour (plus extra for dusting)
- 1 teaspoon Salt (fine table salt recommended)
- 1 cup Cold Unsalted Butter (keep very cold)
- 1/4 cup Ice Water (must be very cold)
Almond Filling
- 1/2 cup Granulated Sugar
- 1/4 cup Heavy Cream (full-fat preferred)
- 1 cup Blanched Slivered Almonds (toasted and ground)
- 1 tablespoon All-Purpose Flour (for thickening)
- 1 teaspoon Almond Extract (pure extract)
- 1 teaspoon Vanilla Extract (pure)
- 1 pinch Salt
Glaze
- 1 cup Powdered Sugar (sifted)
- 2–4 tablespoons Milk or Heavy Cream (adjust for consistency)
Instructions
- Dough Preparation: In a mixing bowl, whisk together 2 cups of all-purpose flour and 1 teaspoon of salt until evenly combined. Cut in 1 cup of cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add 1/4 cup of ice water, mixing until a dough forms. Shape the dough into a rectangle, wrap it in plastic wrap, and chill in the refrigerator for at least 2 hours.
- Filling Preparation: Preheat your oven to 350°F and toast 1 cup of blanched slivered almonds on a baking sheet for about 10 minutes. Remove from the oven and let cool, then grind the almonds in a food processor until fine. In a saucepan, combine the ground almonds, 1/2 cup of granulated sugar, 1/4 cup of heavy cream, 1 tablespoon of all-purpose flour, 1 teaspoon of almond extract, 1 teaspoon vanilla extract, and a pinch of salt. Cook over medium heat for 5-7 minutes until thickened, then let it cool completely.
- Assembly and Baking: Preheat the oven to 375°F and line a baking sheet with parchment paper. Roll out the chilled dough on a floured surface into two rectangles, each measuring 12×18 inches. Spread half of the cooled almond filling over one rectangle, then fold the other rectangle over the top. Transfer the kringle to the prepared baking sheet and bake for 25-35 minutes until golden and cooked through.
- Glazing: Once baked, remove the kringle from the oven and allow it to cool on a wire rack for about 10 minutes. Whisk together 1 cup sifted powdered sugar and 2-4 tablespoons milk or heavy cream until smooth. Drizzle the glaze generously over the top and garnish with additional slivered almonds if desired.
Notes
- Keep the butter and water very cold to ensure a flaky pastry texture.
- To toast almonds evenly, spread them in a single layer on a baking sheet.
- Glaze consistency can be adjusted by adding more or less milk or cream.
- Allow the almond filling to cool completely before spreading to prevent the dough from becoming soggy.
- Store leftover kringle in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
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