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Homemade Almond Kringle

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Create delicious memories with this homemade almond kringle, featuring a flaky pastry and rich almond filling.

Ingredients

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  • 2 cups all-purpose flour
  • 1 tsp salt
  • 1 cup unsalted butter, very cold, cubed
  • 6 tbsp ice water
  • 1/2 cup granulated sugar
  • 1/2 cup heavy cream
  • 1 cup blanched slivered almonds, toasted and ground
  • 2 tbsp all-purpose flour (for filling)
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 cup powdered sugar
  • 2 tbsp milk or cream
  • 1 tsp almond extract (optional)
  • 1/4 cup slivered or chopped toasted almonds (optional)

Instructions

  1. Prepare the Dough: In a large bowl, whisk together the flour and salt until blended. Cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough starts to come together.
  2. Chill the Dough: Turn out the dough onto a lightly floured surface and shape it into a rectangle about 1 inch thick. Wrap it in plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  3. Toast the Almonds: Preheat your oven to 350°F (175°C). Spread slivered almonds on a baking sheet and toast until fragrant and lightly browned. Allow to cool slightly, then grind the toasted almonds in a food processor until they reach a fine texture for the filling.
  4. Make the Almond Filling: In a medium saucepan, combine sugar, heavy cream, ground almonds, flour, almond extract, vanilla extract, and a pinch of salt. Cook over medium heat, stirring constantly, until the mixture thickens into a creamy texture. Remove from heat and let it cool completely at room temperature.
  5. Roll Out the Dough: When you’re ready to bake, preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Divide the chilled dough in half. On a floured surface, roll one half into a rectangle approximately 12 by 18 inches.
  6. Fill and Roll the Kringle: Spread half of the cooled almond filling evenly over the dough, leaving a ½-inch border around the edges. Starting from one long side, roll the dough jelly-roll style to enclose the filling. Repeat with the remaining dough and filling to form the second kringle.
  7. Bake: Place the kringles on the prepared baking sheet and bake for 25-35 minutes or until golden brown and cooked through.
  8. Cool and Glaze: Remove from the oven and cool on a rack for 10-15 minutes, then transfer to a wire rack. In a small bowl, whisk together powdered sugar, milk or cream, and optional almond extract until smooth. Drizzle the glaze evenly over the cooled kringles and sprinkle with toasted slivered or chopped almonds if desired. Allow the glaze to set completely before slicing into portions.

Notes

Ensure your butter is as cold as possible for flakiness. You can refrigerate the dough for up to 2 days or freeze it for future use.

Nutrition

Find it online: https://cookingwithmayaa.com/almond-kringle-recipe-homemade/

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