Can I prepare the dough ahead of time?
Yes, you can prepare the dough up to 2 days in advance and store it tightly wrapped in the refrigerator.
DESSERT
Danish Kringle with Almond Filling and Icing
This traditional Danish Kringle features a flaky, buttery pastry filled with a rich almond paste and topped with a sweet, delicate icing. It's a perfect treat for fika or any special occasion, offering a delightful balance of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
Combine 1 cup all-purpose flour and 1/2 cup cold butter cubes in a bowl, cutting the butter into the flour until crumbly. Gradually add 1/4 cup cold water, mixing until a dough forms. Chill the dough for 30 minutes.
02
On a lightly floured surface, roll the dough into a 12x8 inch rectangle. Fold the dough into thirds, like a letter, then roll it out again. Repeat this folding and rolling process two more times, chilling for 15 minutes between each repetition.
03
For the filling, combine 1/2 cup almond paste, 1/4 cup granulated sugar, and 1 tablespoon milk in a small bowl, mixing until smooth.
04
Roll the chilled dough into a 14x6 inch rectangle. Spread the almond filling evenly down the center third of the dough. Fold one side of the dough over the filling, then fold the other side over to enclose it, creating a log.
05
Carefully transfer the log to a baking sheet lined with parchment paper. Shape it into an oval or pretzel shape. Bake at 375°F/190°C for 25-30 minutes, or until golden brown and puffed.
06
While the kringle cools, prepare the icing by whisking together 1 cup powdered sugar, 1 tablespoon milk, and 1 teaspoon vanilla extract until smooth.
07
Drizzle the icing over the cooled kringle and sprinkle with 1 tablespoon sliced almonds before serving.
About This Recipe
This traditional Danish Kringle features a flaky, buttery pastry filled with a rich almond paste and topped with a sweet, delicate icing. It's a perfect treat for fika or any special occasion, offering a delightful balance of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
Ensure all butter and water are very cold for the flakiest pastry. Do not overwork the dough, as this can make it tough. For a richer almond flavor, you can add a few drops of almond extract to the filling.
Easy Substitutions
If almond paste is unavailable, you can make a quick substitute by finely grinding blanched almonds with a little sugar and a few drops of almond extract. For the icing, lemon juice can be used instead of milk for a tangy flavor.
Storage & Reheating
Store Danish Kringle in an airtight container at room temperature for up to 3 days. For longer storage, freeze individual slices for up to 1 month. Thaw at room temperature before serving.
Serving Suggestions
Serve slices of Danish Kringle with a cup of hot coffee or tea for a traditional Danish fika. It also makes an elegant dessert for brunch or a light afternoon snack. A side of fresh berries or a dollop of whipped cream can complement its rich flavor.
Common Mistakes
Overworking the dough: This can lead to a tough, rather than flaky, pastry. Handle the dough gently and chill it as directed. Not chilling the dough enough: Warm dough will cause the butter to melt, preventing proper lamination. Ensure the dough is cold throughout the process. Overfilling the kringle: Too much filling can cause it to burst during baking. Spread the filling evenly and avoid overstuffing. Baking at too low a temperature: This can result in a pale, undercooked pastry. Ensure your oven is preheated to the correct temperature. Slicing before cooling: The kringle needs to cool completely for the icing to set and for the pastry to firm up, making it easier to slice cleanly.
Frequently Asked Questions
What if my almond paste is too stiff?
You can warm it slightly in the microwave for a few seconds or knead in a tiny bit more milk to soften it.
Can I use a different nut filling?
While traditional kringle uses almond, you could experiment with a finely ground pecan or walnut filling, adjusting sugar and liquid as needed.
How do I know when the kringle is fully baked?
The kringle should be golden brown all over and sound hollow when tapped lightly on the bottom. The filling should also be set.
MORE TO KNOW
The key to a truly flaky Danish Kringle lies in the lamination process, where butter is folded into the dough multiple times. This creates thin layers that separate during baking, resulting in a light and airy texture. Chilling the dough between folds is crucial to keep the butter from melting and to allow the gluten to relax, making the dough easier to work with. If your dough becomes too warm and sticky, simply return it to the refrigerator for 10-15 minutes before continuing.
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