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

Scale

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)

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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.