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!
1cup(225 grams) or 2 sticks unsalted butter, chilled and cubed into ½-inch pieces
1/3cup(80 milliliters) cold whole milk
For the filling
¾cup(170 grams) almond paste from this recipe*
4tablespoons(60 grams) or ½ stick unsalted butter, room temperature
¼cup(30 grams) confectioners’ sugar
¼cupegg whitesabout 2 large eggs, well-beaten
Pinchof sea salt
¼teaspoonfreshly squeezed lemon juice
For the icing
1cup(125 grams) confectioners’ sugar
1tablespoonunsalted butterslightly melted
4teaspoonswhole milkslightly 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 HEREYields 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.