This homemade almond kringle pastry is a rich, buttery treat with a delicate, flaky base and a sweet almond topping. Inspired by traditional Scandinavian baking, it combines simple pantry ingredients into an elegant pastry that feels special enough for celebrations yet easy enough for a weekend bake.
Why You’ll Love This Recipe
This almond kringle pastry is the perfect balance of crisp, tender dough and a soft, nutty topping. It’s surprisingly simple to prepare, requiring no complicated techniques or special equipment. The dough comes together quickly, and the topping creates a light, custard-like layer as it bakes.
Another reason to love this recipe is its versatility. It works beautifully as a breakfast pastry, a dessert, or even a centerpiece for gatherings. The almond flavor is subtle yet rich, making it appealing to a wide range of tastes. Plus, it looks impressive without demanding hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the base:
1 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tablespoons cold water
For the topping:
1/2 cup unsalted butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 large eggs
1 cup granulated sugar
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sliced almonds for garnish
Directions
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper.
In a mixing bowl, combine the flour and cold butter for the base. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add the cold water and mix just until the dough comes together. Press the dough evenly onto the prepared baking sheet, forming a rectangular shape. Set aside.
In a saucepan over medium heat, combine the butter and water for the topping. Bring the mixture to a boil, then remove it from heat. Stir in the almond extract and flour until smooth. Allow the mixture to cool slightly.
Add the eggs one at a time, mixing well after each addition until the batter is smooth and glossy. Spread this topping evenly over the prepared base.
Bake for 45 to 50 minutes, or until the pastry is golden brown and set. Remove from the oven and let it cool completely.
To prepare the glaze, whisk together powdered sugar, milk, and almond extract until smooth. Drizzle the glaze over the cooled pastry and sprinkle with sliced almonds before serving.
Servings and timing
This recipe yields about 12 servings, making it perfect for sharing with family or guests. Preparation takes approximately 20 minutes, while baking requires 45 to 50 minutes. Including cooling time, you can expect the full process to take around 1 hour and 30 minutes.
Variations
You can easily customize this almond kringle pastry to suit your preferences. For a citrus twist, add a teaspoon of lemon zest to the glaze. If you enjoy a richer flavor, substitute part of the almond extract with vanilla extract.
For a nut-free version, simply omit the sliced almonds and replace the almond extract with vanilla. You can also experiment with fillings by spreading a thin layer of fruit jam, such as raspberry or apricot, over the base before adding the topping.
Chocolate lovers can drizzle melted chocolate over the finished pastry for an extra indulgent touch.
Storage/Reheating
Store the almond kringle pastry in an airtight container at room temperature for up to two days. If you prefer longer storage, keep it in the refrigerator for up to five days.
To reheat, place a slice in the oven at 300°F (150°C) for about 5 to 10 minutes until warmed through. Avoid microwaving, as it may soften the texture too much.
If freezing, wrap the pastry tightly in plastic wrap and store for up to two months. Thaw in the refrigerator overnight before reheating.
FAQs
Can I make the dough ahead of time?
Yes, you can prepare the base dough a day in advance and store it in the refrigerator until ready to use.
Can I use margarine instead of butter?
Butter is recommended for the best flavor, but margarine can be used if needed.
Why is my topping not smooth?
Make sure to mix thoroughly after adding each egg to achieve a smooth consistency.
Can I reduce the sugar?
Yes, you can slightly reduce the sugar in the topping or glaze without affecting the structure too much.
Is almond extract necessary?
It gives the pastry its signature flavor, but you can substitute with vanilla extract.
Can I make this gluten-free?
Yes, by using a gluten-free all-purpose flour blend designed for baking.
How do I know when it’s done baking?
The pastry should be golden brown and set in the center.
Can I add fruit to the recipe?
Yes, a thin layer of jam or fresh fruit can be added before the topping.
What type of almonds should I use?
Sliced almonds work best for garnish, but chopped almonds can also be used.
Can I double the recipe?
Yes, simply double all ingredients and use a larger baking sheet.
Conclusion
Homemade almond kringle pastry is a delightful treat that combines simplicity with elegance. Its buttery base, rich almond topping, and sweet glaze make it a crowd-pleasing favorite. Whether you’re baking for a special occasion or just craving something homemade, this recipe delivers satisfying results every time.
A rich and buttery almond kringle pastry with a flaky base, soft custard-like topping, and sweet almond glaze, perfect for desserts or special occasions.
Ingredients
For the base:
1 cup all-purpose flour
1/2 cup unsalted butter, cold and cubed
2 tablespoons cold water
For the topping:
1/2 cup unsalted butter
1 cup water
1 teaspoon almond extract
1 cup all-purpose flour
3 large eggs
1 cup granulated sugar
For the glaze:
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons sliced almonds
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the base by mixing flour and cold butter until crumbly, then add water and mix into a dough.
Press the dough evenly onto the baking sheet in a rectangle.
In a saucepan, heat butter and water until boiling, then remove from heat.
Stir in almond extract and flour until smooth, then cool slightly.
Add eggs one at a time, mixing well after each addition until smooth.
Spread the topping evenly over the base.
Bake for 45–50 minutes until golden and set.
Let the pastry cool completely.
Mix powdered sugar, milk, and almond extract to make the glaze.
Drizzle glaze over the pastry and sprinkle with sliced almonds.
Slice and serve.
Notes
Ensure the topping cools slightly before adding eggs to avoid scrambling.
Mix thoroughly after each egg for a smooth texture.
You can add lemon zest to the glaze for a citrus twist.
Substitute vanilla extract for almond extract if desired.
Store at room temperature for up to 2 days or refrigerate for longer storage.
