Description
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.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Scandinavian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
