Danish Kringle is a Wisconsin tradition with Danish roots—a buttery, flaky pastry shaped into an oval, filled with almond cream or fruit, and drizzled with a sweet glaze. This version uses store-bought puff pastry for an easy, impressive dessert perfect for brunch or holidays.
Instructions
Preheat and Prepare
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Make the Filling
In a bowl, beat butter and sugar until creamy. Add almond flour, egg, and almond extract. Mix until combined.
Assemble the Kringle
On a lightly floured surface, overlap the two puff pastry sheets slightly, pressing to seal, to form a 12×16-inch rectangle. Spread the almond filling down the center of the rectangle.
Fold and Braid
Cut 1-inch strips along both sides of the filling. Fold the strips over the filling, alternating left and right, to create a braided look. Pinch ends to seal. Shape into an oval.
Egg Wash and Bake
Transfer to the baking sheet. Brush with egg wash. Sprinkle with sliced almonds. Bake for 25 to 30 minutes until puffed and golden brown.
Glaze
In a bowl, whisk powdered sugar, milk, and extract until smooth. Drizzle over the warm kringle.
Serve
Cool slightly before slicing. Serve warm or at room temperature.
Pro-Tips for Picture-Perfect Danish Kringle
- Use Cold Puff Pastry: Cold pastry puffs better.
- Don’t Overfill: Too much filling can leak.
- Seal Ends Tightly: Prevents filling from escaping.
- Make Ahead: Kringle can be made a day ahead.
This Danish Kringle is flaky, nutty, and beautifully glazed—a stunning pastry for any occasion.
