Cultural Context
Kringle is a beloved Scandinavian pastry that traveled to the Midwest and found a loyal following in Wisconsin where bakeries deliver fresh kringle year round. Making it by hand is a tradition in many Scandinavian American homes and my recipe puts a little extra almond on display to honor that heritage.
Seasonal Adaptations
Garnish the glazed kringle with green and red sparkling sugars for Christmas celebrations In the fall dust with cinnamon before baking and add a caramel drizzle For spring brunches top with pastel colored sprinkles or edible dried flower petals
Success Stories
A neighbor once stopped by as mine came out of the oven and later asked for the recipe so she could make it for her son’s wedding brunch. Another time my aunt confessed she thought I had picked it up from an actual bakery rather than from my own oven. Those moments always make the work worthwhile.
Freezer Meal Conversion
Wrap unglazed cooled kringle tightly and freeze for up to two months. When ready to enjoy thaw at room temperature then re-crisp in a low oven for five to seven minutes. Glaze only after the kringle is back to room temp for best results.
A pastry with almonds on top is displayed on a wooden table.
Once you master this homemade kringle you will never look at the store-bought version the same way again. Happy baking—your kitchen will smell amazing!
Recipe FAQs
→ How do I keep the dough flaky?
Use very cold butter and handle the dough minimally to ensure layers stay tender and flaky.
→ Can I prepare the almond filling ahead of time?
Yes, you can make the filling up to two days in advance and store it in the refrigerator until ready to use.
→ Why should almonds be toasted?
Toasting enhances the nutty flavor and creates a deeper, richer taste in the filling.
→ What’s the best way to shape the pastry?
Roll out the dough, spread the filling, roll jelly-roll style, and form gently into a horseshoe on the baking sheet.
→ How do I know when the kringle is fully baked?
Bake until golden brown and the internal temperature is 200-210°F for best texture and doneness.
→ Can the glaze be customized?
Absolutely! Adjust the glaze thickness with milk or cream, or add more almond extract for a stronger flavor.
ADVERTISEMENT
