If you're looking to impress with a pastry that's both elegant and comforting, the Cinnamon Almond Danish Kringle is your go-to. This flaky delight carries the warmth of cinnamon and the nuttiness of almonds, wrapped up in buttery goodness.
All-purpose flour forms the base of our pastry, providing structure. Unsalted butter is essential for that flaky texture, with half incorporated into the dough and half used for layering. Sour cream adds moisture and a subtle tang, keeping the pastry tender. Warm water helps activate the active dry yeast, which gives a slight rise and fluffiness to the dough. The granulated sugar sweetens the filling, while ground cinnamon offers warmth and spice. Crushed almonds add a delightful crunch and nutty flavor. A touch of vanilla extract rounds out the flavors. Salt enhances all the flavors, and a beaten egg is used as a wash to give our kringle a beautiful golden finish. Lastly, a simple glaze made from milk and powdered sugar adds a sweet finish.
This kringle pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For brunch, serve slices with fresh fruit and a pot of coffee or a lightly brewed tea to balance the sweetness.
Start by dissolving the yeast in a small bowl of warm water. Let it sit for about 5 minutes, so the yeast activates and gets a bit frothy. Meanwhile, in a large bowl, work together the flour and half a cup of butter. You want a crumbly texture here, similar to coarse sand. Once that's ready, mix in the sour cream and the yeast mixture until you have a cohesive dough. This dough needs to chill for an hour, which is a great time to clean up a bit or prepare the filling.
Once chilled, roll out your dough on a floured surface. Spread the remaining butter over the top. This is where the magic of layers begins. Fold the dough over itself, and roll it out again. Repeat this a few times to really work that butter in and create flaky layers. Now, for the filling — mix together the sugar, cinnamon, almonds, and vanilla in a separate bowl. Roll the dough into a rectangle and spread the filling over it, leaving a little border.
With your filling in place, roll the dough into a log, then shape it into an oval, pinching the ends to seal it. Preheat your oven to 375°F, and while it heats, place your kringle on a baking sheet. Brush it generously with the beaten egg, which will help it bake to a lovely golden brown. Pop it in the oven for 25-30 minutes, and let the smell of cinnamon and almonds fill your kitchen.
Once baked, let your kringle cool before drizzling it with a glaze made from milk and powdered sugar. This final touch adds a sweet sheen and a little extra indulgence.
Share