Danish Kringle Recipe with Jam and Almond Paste
This Danish Kringle is a showstopping pastry that combines buttery layers, sweet jam, and rich almond paste for a treat that’s both indulgent and comforting. With just 45 minutes of prep and a bit of patience for proofing, you’ll create a dessert that feels like a labor of love without the stress.
Ingredients
For the Danish Kringle Dough
- ½ cup all-purpose flour
- ½ cup bread flour
- 1 ½ tablespoons granulated sugar
- 1 teaspoon instant yeast
- ½ teaspoon salt
- ½ cup butter cold and diced
- 1 large egg cold
- 2 tablespoons milk cold
Egg wash
For the Filling
- ⅓ cup sour cherry jam
- 1 teaspoon freshly squeezed lemon juice
- 1 cup almond flour
- 1 cup powdered sugar
- ¼ cup butter very soft
- 1 large egg at room temperature
- 1 teaspoon almond extract
- ⅛ teaspoon salt
For the Glaze
- 1¼ cups powdered sugar
- 2 teaspoons corn syrup
- ½ teaspoon vanilla extract
- 1-2 tablespoons milk
Instructions
- To Make the Dough
- In a medium bowl, combine the all-purpose flour, bread flour, sugar, yeast and salt, then cut in the butter with a pastry blender (or your fingers) until the mixture resembles coarse crumbs.
- In a small bowl, beat the egg and milk together, then stir into the flour. Knead just until a dough forms, then pat into a square, wrap with cling wrap and refrigerate for at least 6 hours and up to overnight.
- On a lightly floured work surface, roll the dough into a 5x10 inch (12½ x 25½ cm) rectangle. Fold the dough in thirds like a letter.
- Turn the dough 90° and repeat the rolling and folding process one more time. Rewrap and chill the dough for 30 minutes.
- Repeat steps 3 and 4 one more time.
- To Make the Filling
- In a small bowl, mix together the cherry jam and lemon juice. Set aside.
- In a medium bowl, mix together the almond flour, powdered sugar, butter, egg, almond extract and salt. Set aside.
- To Shape the Kringle
- Line a baking sheet with parchment paper and set aside.
- On a lightly floured work surface, roll the dough into a rectangle 5x20 inches (12½ x 51 cm).
- Spread the cherry jam down the center, leaving a 2-inch border on each of the long ends and one of the short ends, then spread the almond filling on top of the cherry jam.
- Brush the long ends and the unfilled short end with a bit of egg wash (reserving the rest), then fold one long end over the filling, pressing a bit into the dough to seal.
- Fold the other long end of dough up over the log and press gently to seal.
- Transfer to the prepared baking sheet and form the log into a ring, tucking the filled end of the log into the unfilled end and pressing gently to seal.
- Shape the dough into a ring, making sure that the seams are underneath, then cover with a clean tea towel and let rise in a warm place for about 45 minutes, until doubled.
- Towards the end of the proofing time, preheat the oven to 375°F (190°C).
- Brush the kringle with the remaining egg wash and bake for about 20 minutes, until golden brown. Allow to cool.
- To Make the Glaze
- In a small bowl, whisk together the powdered sugar, corn syrup, vanilla extract and 1 tablespoon of the milk. The glaze should be thick but pourable. Adjust the consistency if need be with a few drops of milk or a pinch of powdered sugar until you get the desired consistency.
- Drizzle the glaze on top of the kringle and serve once set. Store in an airtight container at room temperature for up to 2 days.
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