There is something magical about the smell of almond on a snowy winter morning. You can make bakery-quality pastry in your own kitchen. This Homemade Almond Kringle delivers golden, flaky layers with a sweet, creamy filling.
Looking for a dish that wows your guests without stressing you out? This recipe is perfect for your next holiday gathering. It feels special but stays completely doable for any home cook. Your family will love every buttery bite of this festive treat.
Why This Recipe Is a Winner
This recipe brings the famous Wisconsin pastry right to your table. The sour cream dough is incredibly tender and easy to handle. It is perfect for busy holiday mornings because you can prep it ahead. You get that impressive multi-layered look without hours of difficult work.
The combination of cold butter and sour cream creates a rich, flaky texture. It tastes just like it came from a professional Danish bakery. Your friends and family will think you spent all day in the kitchen. This is a budget-friendly way to serve a crowd something truly elegant.
Simple Cooking Steps
Do not let the layers intimidate you. A food processor does most of the heavy lifting for the dough. You simply pulse, mix, and let it chill. Chilling the dough is the secret to those beautiful, airy layers. Even if you are a beginner, you can master this shape.
Ingredients You’ll Need
Most of these items are simple pantry staples you likely have on hand.
- 2 cups all-purpose flour
- 1 tablespoon confectioners’ sugar
- 1 1/8 teaspoons instant yeast
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, cold and cubed
- 2 tablespoons vegetable shortening, chilled
- 1 cup sour cream
- 1/2 large egg, beaten
- 8 ounces almond paste
- 1/4 cup granulated sugar
- 1 large egg white
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/4 cup sliced toasted almonds
Step-by-Step Directions
- In a food processor, pulse flour, 1 tablespoon powdered sugar, yeast, and salt until combined.
- Add cold butter and shortening; pulse until the mixture resembles coarse meal.
- Transfer to a bowl and stir in sour cream and half of the beaten egg until a sticky dough forms.
- Divide dough into two equal portions, wrap in plastic, and pat into 7×3-inch rectangles.
- Refrigerate dough for at least 4 hours or overnight to allow the yeast to develop and the butter to chill.
- In a medium bowl, mash almond paste with granulated sugar, egg white, and almond extract until a smooth spreadable paste forms.
- On a floured surface, roll one dough portion into a 24×6-inch rectangle.
- Spread half of the almond filling in a 2-inch wide strip down the center of the dough.
- Fold the long sides over the filling, overlapping them slightly, and pinch the seam and ends tightly to seal.
- Transfer to a parchment-lined baking sheet, shaping the log into an oval ring and tucking one end into the other.
- Repeat the process for the second portion of dough and filling.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes or until the pastry is light golden brown.
- Whisk powdered sugar and milk together to create a smooth glaze.
- Drizzle glaze over the warm kringles and immediately top with sliced toasted almonds.
Best Ways to Enjoy It
Serve this pastry warm while the glaze is still slightly soft. It pairs beautifully with a hot cup of coffee or tea. For a festive holiday brunch, serve it alongside fresh fruit and salty bacon. Set the table, light a candle, and enjoy a slow morning with your loved ones.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for two days. You can keep it in the fridge for up to five days. To keep it fresh, you can also freeze the baked kringle. Simply wrap it tightly in foil and plastic wrap. Reheat in a 350°F oven for 10 minutes to restore the crunch.
Recipe Tips for Best Results
- Keep your butter and shortening very cold for the flakiest layers.
- Do not skip the 4-hour chill time for the dough.
- Pinch the seams very tightly to prevent the filling from leaking.
- Use a gentle touch when rolling the dough to keep it tender.
- For Christmas, double the batch to share with neighbors.
- Toast your almonds lightly to bring out their best flavor.
- Apply the glaze while the pastry is still warm so it sets perfectly.
Easy Flavor Ideas
- Swap almond paste for raspberry jam for a fruity twist.
- Add a sprinkle of cinnamon to the sugar for a cozy spice.
- Use pecans instead of almonds for a buttery, nutty crunch.
- Drizzle with chocolate ganache for a more decadent dessert.
Common Questions
Can I make the dough ahead of time?
Yes, you can make the dough up to two days in advance. Keep it wrapped tightly in the refrigerator until you are ready to roll. This makes holiday morning prep much faster and easier.
What if I don’t have a food processor?
You can use a pastry cutter or two forks to work the butter in. Just work quickly so the butter stays cold. Your Homemade Almond Kringle will still be delicious and flaky.
How do I know when it is done baking?
Look for a light golden brown color on the edges and top. The pastry should feel firm to a light touch. Avoid overbaking to keep the center soft and tender.
I hope this cozy recipe brightens your winter mornings. Give it a try and let the sweet almond aroma fill your home. Happy cooking!
— Lidia
Ultimate Homemade Almond Kringle
Ingredients
- 2 cups all -purpose flour
- 1 tablespoon confectioners ' sugar
- 1 1/8 teaspoons instant yeast
- 1/2 teaspoon sal t
- 8 tablespoons unsalted butter, cold and cubed
- 2 tablespoons vegetable shortening, chilled
- 1 cup sour cream
- 1/2 large egg , beaten
- 8 ounces almond paste
- 1/4 cup granulated sugar
- 1 large egg white
- 1/2 teaspoon almond extract
- 1 cup powdered sugar
- 2 tablespoons whole milk
- 1/4 cup sliced toasted almonds
Instructions
- In a food processor, pulse flour, 1 tablespoon powdered sugar, yeast, and salt until combined.
- Add cold butter and shortening; pulse until the mixture resembles coarse meal.
- Transfer to a bowl and stir in sour cream and half of the beaten egg until a sticky dough forms.
- Divide dough into two equal portions, wrap in plastic, and pat into 7x3-inch rectangles.
- Refrigerate dough for at least 4 hours or overnight to allow the yeast to develop and the butter to chill.
- In a medium bowl, mash almond paste with granulated sugar, egg white, and almond extract until a smooth spreadable paste forms.
- On a floured surface, roll one dough portion into a 24x6-inch rectangle.
- Spread half of the almond filling in a 2-inch wide strip down the center of the dough.
- Fold the long sides over the filling, overlapping them slightly, and pinch the seam and ends tightly to seal.
- Transfer to a parchment-lined baking sheet, shaping the log into an oval ring and tucking one end into the other.
- Repeat the process for the second portion of dough and filling.
- Preheat oven to 350°F (175°C) and bake for 20-25 minutes or until the pastry is light golden brown.
- Whisk powdered sugar and milk together to create a smooth glaze.
- Drizzle glaze over the warm kringles and immediately top with sliced toasted almonds.
