Almond Kringle
User Reviews
4.8
27 reviews
Excellent
Almond Kringle
Report
Buttery and flaky, this Almond Kringle recipe is easier than ever. Two layers of pastry topped with a delicious almond icing. Tips and tricks included to store and freeze your delicious danish.
Share:
Ingredients
Bottom Crust layer:
- 1 cup all-purpose flour
- ½ cup unsalted butter
- 2 Tablespoons water
Filling:
- 1 cup water
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 3 large eggs
- 3 Tablespoons powdered sugar
- ½ teaspoon almond extract
Frosting:
- 1 ½ cups powdered sugar
- 1 Tablespoon unsalted butter softened
- ½ teaspoon almond extract
- 1-2 Tablespoons milk
Add to Shopping List
Instructions
- Line two large baking sheets with parchment paper. Set aside. Preheat oven to 375 degrees F.
- For the bottom crust layer, combine flour with butter using a pastry cutter. Combine until you get coarse crumbs. Add water and mix ingredients together into a ball. Seperate into two equal pieces.
- Using your hands, roll dough into a long log shape. On two cookie sheets, shape each log into a large horseshoe, patting flat until it's about 2-3 inches wide (my baking sheet is 12-inch pizza stone). Dough will be sticky, dip fingertips in flour if needed to prevent sticking.
- For the filling, in a saucepan, heat water and butter to boiling. Remove from heat, beat in flour. Add eggs, one at a time. Add powdered sugar and almond extract. This egg mixture will be paste-ish. Spread on top of crust layers.
- Bake for 40-45 minutes. Allow to cool at least 10-15 minutes before sliding onto a wire rack.
- While cooling, prepare frosting by beating butter with powdered sugar, almond extract and milk. Continue to beat until smooth. Frost kringles while warm and serve.
Notes
- If desired, you can also garnish the frosted Kringle with thinly sliced almonds or chopped walnuts. It looks and tastes great either way!
- I used a horseshoe shape here because it's what I'm most familiar with. Kringle is also shaped into ovals, twisted into pretzels or baked in a simple log shape. Make whatever shape Kringle recipe you like; the point is that it's DELICIOUS!
- Freeze your kringle for up to 3 months by wrapping in plastic wrap then wrapping in a double layer of foil. Or freeze slices of danish in a large ziploc freezer bag.
- Store baked kringle at room temperature for up to 5 days.
- Fillings: fill with almond paste or homemade lemon curd. Canned pie fillings (cherry and apple) are delicious to.
Nutrition Information
Show Details
Calories
148kcal
(7%)
Carbohydrates
15g
(5%)
Protein
2g
(4%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
3g
Cholesterol
45mg
(15%)
Sodium
76mg
(3%)
Sugar
7g
(14%)
Nutrition Facts
Serving: 24servings
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 15g | 5% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 45mg | 15% |
| Sodium | 76mg | 3% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
27 reviews
Excellent
Other Recipes
You'll Also Love
