Almond kringle is the kind of pastry that looks special on a brunch table but comes together with a straightforward layered method. A buttery flour crust supports a soft almond filling, then a quick powdered-sugar icing settles into the ridges as the pastry cools. Shape the dough into two horseshoes, bake until puffed and golden, and slice the finished kringle into tender portions for breakfast, dessert, or an afternoon coffee break.
Thank you for reading this post, don't forget to subscribe!What is almond kringle?
Almond kringle is a Danish-inspired pastry built from a simple bottom crust and a cooked egg-based topping. The contrast is what makes it appealing: the base bakes firm and buttery while the upper layer turns light, tender, and fragrant with almond extract. A thin icing adds sweetness without hiding the pastry texture.
Why this recipe works
The recipe uses two separate dough layers, so the pastry has structure and lift without requiring laminated yeast dough. Heating the water and butter before beating in flour creates the base for a soft filling; adding the eggs one at a time helps it become smooth enough to spread. Baking on two sheets also gives each horseshoe room to expand.
How to make almond kringle
Set up the parchment-lined pans first, then keep the crust portions even so both kringles bake at the same rate. The filling should be thick and paste-like, not runny. Spread it over the shaped crusts in an even layer, leaving the horseshoe form visible around the edges.
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter, for the bottom crust
- 2 tablespoons water, for the bottom crust
- 1 cup water, for the filling
- ½ cup unsalted butter, for the filling
- 1 cup all-purpose flour, for the filling
- 3 large eggs
- 3 tablespoons powdered sugar, for the filling
- ½ teaspoon almond extract, for the filling
- 1½ cups powdered sugar, for the frosting
- 1 tablespoon softened unsalted butter, for the frosting
- ½ teaspoon almond extract, for the frosting
- 1–2 tablespoons milk, for the frosting
“New family favorite! This Almond Kringle with Buttery Pastry and Almond Icing was so flavorful and ridiculously easy. Crowd-pleaser for sure.”
Method
- 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.
Serving ideas
Cut the warm-glazed kringle into narrow slices and serve with coffee, tea, or fresh berries. Two horseshoes make the recipe useful for a brunch buffet: keep one on the table and reserve the second for later. The almond flavor also fits a holiday breakfast without needing extra decorations.
Tips and optional variation
For the cleanest shape, lightly flour your fingertips when the crust dough feels sticky, but avoid packing extra flour into the dough. Let the baked pastry cool for the recommended 10 to 15 minutes before moving it so the base can firm up.
Optional variation: Add a small handful of sliced almonds over the icing after frosting. This changes only the finish and keeps the primary almond kringle method the same.
Storage and reheating
Keep leftover kringle in an airtight container at room temperature and aim to enjoy it within five days; the texture is best the same day or within the first 24 hours. Serve slices at room temperature, or warm one briefly if you prefer a softer, more fragrant bite.
Almond kringle recipe questions
Can almond kringle be made ahead?
Yes. Bake it ahead, cool it, and store it airtight. Add the icing once the pastry is warm or just before serving for the freshest finish.
Why is my filling paste-like?
That consistency is expected. The cooked flour, butter, eggs, powdered sugar, and almond extract should form a thick spreadable mixture rather than a pourable batter.
“Made the Almond Kringle with Buttery Pastry and Almond Icing tonight and wow — perfect weeknight dinner. Will definitely make again!”
How do I keep the horseshoe shape?
Shape both logs directly on parchment, pat them to an even width, and leave space around each one so the pastry can expand without touching the pan edges.
FAQs about almond kringle
A tender pastry for breakfast or brunch
With a crisp-edged base, soft almond layer, and simple glaze, almond kringle gives you the look of a bakery pastry with an approachable home method. Keep the layers even, watch for a puffed golden finish, and let the icing settle before slicing.
Almond Kringle with Buttery Pastry and Almond Icing
Ingredients
Ingredients
- 1 cup all-purpose flour
- ½ cup unsalted butter for the bottom crust
- 2 tablespoons water for the bottom crust
- 1 cup water for the filling
- ½ cup unsalted butter for the filling
- 1 cup all-purpose flour for the filling
- 3 large eggs
- 3 tablespoons powdered sugar for the filling
- ½ teaspoon almond extract for the filling
- 1½ cups powdered sugar for the frosting
- 1 tablespoon unsalted butter softened, for the frosting
- ½ teaspoon almond extract for the frosting
- 1–2 tablespoons milk for the frosting
Instructions
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.
