Almond Kringle

Nov 3, 2026 · By VanillaGoods

Baking Pastries doughnuts Medium

Buttery laminated yeast dough folded around an almond filling and shaped into an oval, then iced. A weekend project that keeps for days. Makes 10 slices in about 11 hr 28 min.

Prep 60 min

Cook 28 min

Cooling 10 hr

Total 11 hr 28 min

Yield 10 slices

Ingredients

Adjust yield

slices

2 ½ cups (320 g)all-purpose flour
2 ½ tbsp (30 g)sugar
¾ tsp (4 g)fine salt
¼ oz (5 g)instant yeast
½ cup (120 ml)whole milk, cold
1 (50 g)egg
2 tbsp (30 g)unsalted butter, softened, for the dough
¾ cup (180 g)cold unsalted butter, pounded into a flat 6 inch square
7 oz (200 g)almond paste, crumbled
3 ½ tbsp (50 g)unsalted butter, softened, for the filling
7 tbsp (50 g)powdered sugar, for the filling
1 (33 g)egg white
1 tsp (5 ml)lemon juice
1 cup (120 g)powdered sugar, for the icing
1 ½ tbsp (25 ml)milk
⅓ cup (30 g)sliced almonds, toasted

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Instructions

Dough: mix the flour, sugar, salt, yeast, milk, egg and softened butter into a smooth dough, 5 minutes. Wrap and chill 1 hour.
Roll the dough into a 10 inch (25 cm) square. Place the cold butter square in the center at an angle, fold the corners over, and pinch to seal.
Roll into a 16 x 8 inch (40 x 20 cm) rectangle, fold in thirds like a letter, wrap and chill 30 minutes. Repeat the roll-and-fold twice more. Chill overnight.
Filling: beat the almond paste, butter, powdered sugar, egg white and lemon juice until smooth.
Heat the oven to 375 F (190 C). Roll the dough into a 20 x 12 inch (50 x 30 cm) rectangle and cut in two lengthwise.
Spread the filling in a line down the center of each strip, brush the edges with water, and fold the long sides over, pinching the seam. Shape each into an oval ring on a parchment-lined sheet, seam side down.
Rest 30 minutes, then bake 25 to 28 minutes until deep golden. Cool completely.
Stir the powdered sugar and milk into an icing, spread over the cooled kringles, and scatter the almonds on top.

Tips

Keep everything cold; if the butter softens, chill the dough immediately.
Seal the seam firmly or the filling leaks.
Cut slices with a serrated knife to keep the layers intact.
The filling contains raw egg white that bakes in the pastry; do not eat the filling raw.

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Recipe FAQ

How long does it take to make almond kringle?

Plan on 60 minutes of prep and 28 minutes of cooking, plus 10 hours to chill. The recipe makes 10 slices.

How should I store almond kringle?

Keep wrapped at room temperature up to 3 days, or freeze up to 2 months.

Can I make almond kringle ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

A large flaky Danish-style pastry shaped into an oval or ring and filled with almond paste, fruit or nuts, best known from Racine, Wisconsin. Serve it with coffee.

Estimated · per serving

Nutrition

Per serving = 1 of 10 servings this recipe makes.

507 Calories / serving

28.3g Fat

57.6g Carbs

7.3g Protein

30.7g Sugar

Whole recipe (10 servings): ~5070 cal · 283g fat · 576g carbs · 73g protein · 307g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.