Danish Kringle
Indulge in the irresistible charm of a homemade Danish Kringle, a flaky and buttery pastry filled with a luscious almond filling and topped with a sweet glaze. This traditional Scandinavian treat combines a tender, laminated dough with a rich filling made from almond flour, brown sugar, and vanilla, creating the perfect balance of sweetness and texture. Shaped into an elegant oval and adorned with slivers of almonds, the kringle is baked to golden perfection, then drizzled with a decadent powdered sugar glaze for a touch of indulgence. Whether served as a centerpiece for brunch, a holiday gathering, or simply as a delightful dessert, this Danish Kringle recipe is sure to impress. With just an hour of prep time, you can recreate this classic pastry right in your own kitchen!
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Recipe Information
Ingredients
- 250 grams All-purpose flour
- 175 grams Unsalted butter (cold, cubed)
- 25 grams Granulated sugar
- 7 grams Active dry yeast
- 120 ml Whole milk (lukewarm)
- 1 piece Large egg
- 100 grams Almond flour
- 50 grams Brown sugar
- 45 grams Unsalted butter (softened, for filling)
- 1 teaspoon Vanilla extract
- 100 grams Powdered sugar (for glaze)
- 2 tablespoons Whole milk (for glaze)
- 0.5 teaspoons Almond extract (optional, for glaze)
- 20 grams Sliced almonds (for topping, optional)
Instructions
In a medium bowl, combine all-purpose flour, granulated sugar, and active dry yeast. Mix thoroughly.
Add cold, cubed butter to the dry mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
In a small bowl, whisk together lukewarm milk and the egg until combined. Pour this into the flour mixture and stir until a rough dough forms.
Turn the dough onto a lightly floured surface and knead briefly, just until it comes together. Do not overwork. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
While the dough is chilling, prepare the filling. In a small bowl, mix almond flour, brown sugar, softened butter, and vanilla extract until it forms a smooth paste. Set aside.
Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough into a rectangle approximately 30x15 cm (12x6 inches). Spread the almond filling evenly along the center of the rectangle, leaving a 2.5 cm (1-inch) border along the edges.
Fold one long side of the dough over the filling, then fold the other long side to overlap slightly, creating a long log. Pinch the edges to seal and carefully transfer the log to the prepared baking sheet, seam side down.
Shape the log into an oval or horseshoe shape, pinching the ends together to seal. Use a sharp knife to make small slits along the top of the pastry, about 2.5 cm (1 inch) apart.
Bake in the preheated oven for 18-22 minutes or until golden brown. Remove from the oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, milk, and almond extract (if using) in a small bowl until smooth. Drizzle the glaze over the cooled kringle.
Sprinkle sliced almonds on top for decoration if desired. Serve and enjoy!
Nutrition Facts
Calories |
4060 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 251.5 g | 322% | |
| Saturated Fat | 122.7 g | 614% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 683 mg | 228% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 399.9 g | 145% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 184.0 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 596 mg | 46% | |
| Iron | 17.6 mg | 98% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
