Cinnamon Almond Danish Kringle
Indulge in our Cinnamon Almond Danish Kringle, a delightful pastry with a rich, buttery filling of cinnamon and almonds nestled in a flaky, golden crust. Perfect for breakfast or as a sweet treat, this kringle is a must-try for any pastry enthusiast.
Prep time: 1 hourCook time: 30 minutesServes: 8
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, chilled and divided
1/2 cup sour cream
1/4 cup warm water
1 package active dry yeast
1/2 cup granulated sugar
1 tablespoon ground cinnamon
1/2 cup crushed almonds
1 teaspoon vanilla extract
1/4 teaspoon salt
1 egg, beaten for egg wash
1 tablespoon milk for glaze
1/2 cup powdered sugar for glaze
Instructions
1. In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes.
2. In a large bowl, combine flour and 1/2 cup butter. Mix until crumbly.
3. Stir in sour cream and the yeast mixture until a dough forms. Chill for 1 hour.
4. On a floured surface, roll out dough and spread remaining 1/2 cup butter over the top. Fold and roll the dough several times to incorporate the butter.
5. In a separate bowl, mix together sugar, cinnamon, almonds, and vanilla extract.
6. Roll the dough into a rectangle and spread the filling over it, leaving a border.
7. Roll the dough into a log and shape it into an oval, pinching the ends to seal.
8. Preheat the oven to 375°F. Place kringle on a baking sheet, brush with egg wash, and bake for 25-30 minutes until golden brown.
9. Mix milk and powdered sugar to make a glaze. Drizzle over cooled kringle before serving.
Storage
Store the kringle in an airtight container at room temperature for up to 3 days.
Reheating
To reheat, place the kringle in a preheated 300°F oven for 10 minutes or until warmed through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
