Almond Kringle

The buttery pastry of this Almond Kringle, all flaky and golden encases a nutty fragrant filling and nicely finished with icing. Bake this tasty treat in your own home to the delight of family and friends!

Almond Kringle - Cakewalker

I had not heard of the pastry kringle until the day Mrs. W and my son brought one home from Trader Joe’s. I was intrigued at first sight, smitten at first bite. Its oval shape, the tender crumb topped with a pleasing swath of icing and the almond flavor it contained was alluring. It became a family favorite as purchases continued at the retailer buying additional flavors of raspberry and pecan. I knew I had to know more about this baked treat with its unusual name and the imagery it conjured up. That and the intention to bake one in the kitchen landed on my bucket list.

Almond Filling - Cakewalker

A web search quickly revealed the kringle has Scandinavian roots as a spinoff from pretzels introduced by Roman Catholic monks in Denmark centuries ago. This substantiates the charming Old World images in my mind at the thought of the word kringle. On a side, cuckoo clocks do the same for me—visions of Europe, the Black Forest, wood carvers and clock smiths. My grandparents, world travelers, had cuckoos as did my father and now I hang one in my home, but I digress.

Proofing Kringles - Cakewalker

Fast forward to more recent times where Racine, Wisconsin, is a known hub of kringle making due in large part to the influence of Danish-American culture in the region. It is here where the pastry evolved from its original pretzel-like shape to a large flat oval filled with fruit or nuts, baked and iced. The sizeable treat became the official state pastry of Wisconsin in 2013.

Finished Kringles - Cakewalker

Delight came to me when I found a kringle recipe from expert baker Shauna Sever. I first followed Shauna’s wildly popular baking blog Piece Of Cake over a decade ago. An accomplished author and media personality, Shauna continues writing cookbooks and maintains television and radio appearances.

The Kringle recipe was printed and filed until I found the time to give it the attention it deserves. Presented herein is my take on the recipe, slightly adapted and ready to bake in your kitchen.

Inspired by a NY Times/Cooking adaptation of Shauna Sever’s recipe from Midwest Made: Big, Bold Baking from the Heartland.

Almond Kringle - Cakewalker

Almond Kringle

The buttery pastry of this Almond Kringle, all flaky and golden encases a nutty fragrant filling and nicely finished with icing. Bake this tasty treat in your own home to the delight of family and friends!
5 from 3 votes
Print Pin Rate
Course: Breakfast, Dessert
Cuisine: American
Keyword: Danish, Kringle, pastry
Prep Time: 4 hours 45 minutes
Cook Time: 25 minutes
Total Time: 5 hours 10 minutes
Servings: 12 slices per, recipe yields 2 kringles
Calories: 196kcal
Author: Brooks Walker


  • Food Processor
  • Large Rimmed Sheet Pans (2)


For the dough

  • 1 cup (130 grams) all-purpose flour
  • 1 cup (130 grams bread flour
  • 3 tablespoons (40 grams) granulated sugar
  • 2 teaspoons instant yeast
  • ¾ teaspoon sea salt
  • 1 cup (225 grams) or 2 sticks unsalted butter, chilled and cubed into ½-inch pieces
  • 1/3 cup (80 milliliters) cold whole milk
  • 1 large egg refrigerated

For the filling

  • ¾ cup (170 grams) almond paste from this recipe*
  • 4 tablespoons (60 grams) or ½ stick unsalted butter, room temperature
  • ¼ cup (30 grams) confectioners’ sugar
  • ¼ cup egg whites about 2 large eggs, well-beaten
  • Pinch of sea salt
  • ¼ teaspoon freshly squeezed lemon juice

For the icing

  • 1 cup (125 grams) confectioners’ sugar
  • ½ teaspoon vanilla extract
  • 1 tablespoon unsalted butter slightly melted
  • 1/8 teaspoon sea salt
  • 4 teaspoons whole milk slightly warmed


Prepare the dough

  • In the bowl of a food processor fitted with the blade, combine the all-purpose and bread flours, sugar, yeast and salt; pulse a few times to blend. Add the cold butter cubes and pulse about a dozen times until the butter chunks are chopped to about half their size.
  • In a medium bowl whisk together the milk and egg. Use a spatula to scrape the flour mixture into the bowl; stir together until nearly all the flour is moistened. Using clean hands quickly knead the dough to bring it together. Transfer the dough to a work surface, pat the dough into a rectangle and wrap in plastic wrap. Refrigerate for a minimum of 4 hours and up to 2 days.
  • Roll the chilled dough out on a lightly floured work surface into a rough 8x15-inch rectangle; fold into thirds like a letter by bringing the two short ends towards the center. Rotate the dough 90 degrees like a book so that the spine is vertical on your left; roll out again into another 8x15-inch rectangle, fold into thirds again. Wrap the dough tightly in plastic wrap and place in the refrigerator for 20 minutes.
  • Roll the dough out into a rough, 8x15-inch rectangle, fold into thirds, wrap in plastic wrap and chill for at least 20 minutes. Do this action two additional times. At this juncture, the wrapped dough may remain under refrigeration for up to three days or in the freezer for two months.

Prepare the filling

  • In a mixing bowl using an electric mixer, combine the almond paste, butter, confectioners’ sugar, 2 tablespoons of the egg whites and salt; beat until well mixed. Beat in the lemon juice.

Assemble the kringles

  • Line two large rimmed sheet pans with parchment paper; unwrap the dough and cut into two equal pieces.
  • On a lightly floured surface roll each dough half into a 6x24-inch rectangle. Using an offset spatula spread half of the filling on each rectangle in an even strip down the center approximately 2 ½ inches wide.
  • Fold one long side over the filling leaving the other side exposed. Use a pastry brush to apply the reserved egg whites along the edges of the open side on both the long and short ends. Fold the second long side over the first; pinch the seam tightly along the length and at the short ends, press your fingertips into the dough to make a tight seal.
  • Remeasure the dough to be certain it is a minimum of 24 inches in length. If necessary, gently stretch the dough out to the 24-inch length. Form the strip into an oval, tucking one end into the other. Pinch and press the seam together. Transfer the shaped dough to the prepared sheet pan flipping the pastry over so it’s seam-side down. Repeat the steps with the remaining dough and filling. Cover loosely with plastic wrap and allow the pastries to rise in a warm place for 30 to 45 minutes; they will appear slightly puffy.
  • Preheat the oven to 375 degrees. When the kringles are ready to bake brush them with more egg white. Bake until golden, about 25 minutes―rotating the pans halfway through from top to bottom and front to back.
  • Immediately after the pastries come out of the oven, and they are piping hot, slightly compress each pastry using the sheet pan with the other pastry on it―placing the sheet pan on top of the pastry pressing gently to remove the air pocket between the pastry and the filling. Place the sheet pans on wire racks to cool the pastries completely.

Prepare the icing

  • In a small bowl whisk together the confectioners’ sugar, vanilla, slightly melted butter, salt and the milk until smooth. Spread the icing equally over the tops of the kringles; allow the icing to dry before slicing.


*Recipe for Almond Paste HERE
Yields 2 Kringles.  
The icing can be mixed using 4 teaspoons of water in place of the milk.
The kringles are best served within 2 days of baking. They can be frozen―just hold off on icing them until after they have thawed.
Calories based on a 2-inch slice, approximately 12 servings per kringle.


Calories: 196kcal
Tried this recipe?Mention @cakewalkr or tag #cakewalkr!

Almond Kringle Slice


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Jar of Dulce de Leche by CakewalkerDulce de Leche HERE



  1. 5 stars
    Ahhhh, the almond paste recipe making a segue to the kringle. I was glad to have some to fill the kringles I made. They were yummy! The extra one was given to my mother in law and it was a hit! Thank you for sharing. 🙂

    • Brooks Walker says

      You’re welcome. So glad to hear you made the kringle, but even more so that it was successful. Hooray! I appreciate hearing back, thanks!

  2. Kringles are good! We sometimes get them from the supermarket. Haven’t made one, though, and the recipe seems pretty straightforward. Thanks!

    • Brooks Walker says

      My pleasure, John! Thanks for visiting. Perhaps you or Mrs. KR will bake one up soon.

  3. 5 stars
    It was perfect the first time. I learn so much from you as well! Keep it up great post.

  4. Kelley says

    I’m a little confused by step 4. You say to roll out the dough to an 8×15 and wrap, refrigerate then repeat two more times. Is there no folding involved in this step?

    • Brooks Walker says

      Hi Kelley, yes there is folding into thirds at step 4. All in all, the entire sequence of rolling into the 8×15 rectangle, folding into thirds, wrapping/refrigerating is done a total of 5 times. I hope this helps and happy baking!

  5. Katherine says

    I’ve made this several times and it’s always been a hit. That said, I’m just using AP flour. And if I’m only making almond Kringle, I’ll add some almond extract to the dough.

    I really like using your recipe for almond paste…much better flavor and certainly less expensive than canned. Before I run out of extract, I’ll make my own.

    • Brooks Walker says

      Hi Katherine, thank you for letting me know and I’m glad to hear the recipes have been successful! 🙂 Happy baking!

  6. Barbara Nicholson says

    I am making 2 batches of Kringles for our Christmas in July dinner. I made your almond paste, turned out AMAZING!!! And for the filling I notice we add more powdered sugar and butter. I also made your Dulce de Leche for my second batch of Kringles (It is a South of the border themed Christmas dinner.) Do I add anything more to the Dulce de leche, or just use it as it comes out using your recipe for D de L?

    • Brooks Walker says

      Hi Barbara, I’m so glad the almond paste was a success. You may use the Dulce de Leche as is with this tip: be sure the kringle is well sealed—as it will become viscous in the oven. Then be sure it is completely cooled before cutting. Best wishes for the dinner party!

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