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    Home » Recipe » Dessert » Danish Puff ... An Easy Almond Kringle Recipe

    Danish Puff ... An Easy Almond Kringle Recipe

    Published Apr 25, 2018 · Updated Jan 21, 2021 by Ginnie · 58 Comments

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    Learn how to make Danish Puff, an easy Almond Kringle recipe that's a Wisconsin favorite!

    Learn how to make Danish Puff from scratch, a simple Almond Pastry recipe for breakfast, dessert, holidays + parties! This Almond Kringle recipe from Wisconsin is an easy Almond Dessert with a flaky crust, creamy inside, and sweet glaze on top. Treat your family to this homemade Danish Kringle with Almonds - they’ll love this easy Almond Danish recipe! | Hello Little Home #kringlerecipe #danishkringle #almond #almondkringle #almondpastry #almonddessert #homemadekringle #dessertrecipes

    It's hard to believe, but Hello Little Home has been around for five years! And while I'm not big on blogiversaries, five years feels worth celebrating.

    I started Hello Little Home in April 2013. I'd just moved to NYC and was looking for a creative outlet ... somewhere to share my favorite recipes, crafts, decor idea, travel tips, and more. Basically, a little of everything.

    I'm so amazed by how much this blog has grown over the years, and I'm so thankful to my readers (that's you!). You've made all the hard work and late nights so worth it!

    To celebrate these past five years, I thought it would be fun to look back on the very first thing I ever posted on Hello Little Home. It was pretty bare bones, but I said hello and shared a favorite family recipe: Danish Puff (Almond Kringle).

    I'm pretty sure that only about three people ever read that post, so it seems like the perfect time to highlight this delicious, easy kringle recipe once again!

    Danish Puff (i.e., Almond Kringle)

    A piece of Danish Puff, an Almond Kringle topped with a sweet glaze and sliced almonds.

    What is a Kringle?

    If you're not from Wisconsin (where it's the official state pastry) or Scandinavia, you may be wondering, "What exactly is a kringle?"

    A kringle is a sweet pastry that's hand-rolled from Danish pastry dough. The dough is shaped (usually in a pretzel, oval, or log shape), filled with fruits, nuts, or other flavors, then baked. A sweet icing is the finishing touch.

    Kringle dough is traditionally made with yeast and needs to be rested overnight ... not this easy Danish Puff recipe though! You won't believe how easy it is to make this Almond Kringle (no yeast or resting required).

    Growing up, my mom made this recipe all the time. I believe the recipe comes from my aunt, but beyond that I'm not sure about its origins.

    We never called this yummy almond-flavored dessert kringle though, it was always Danish Puff ... I'm assuming that's because the dough puffs up while baking. But whatever you call it, this sweet Almond Kringle is one delicious recipe that I know you're going to love!

    * This blog post is also available as Web Story 👉  “Almond Kringle“ if you'd like to see a quick overview of the recipe steps. *

    Two Pieces of Danish Puff with a pan of Almond Danish Kringle in the Background.

    How to Make Danish Kringle

    This Danish Kringle recipe has two layers: a buttery pastry crust and a topping that's crisp on top, but still a little custardy in the middle.

    You'll start by making the pastry crust. Simply combine flour and butter with a fork until you have a mixture that looks like course crumbs. Then, you'll add just enough water to hold the crust together.

    Press the kringle pastry into the bottom of an ungreased baking pan (it will be thin), then work on the topping.

    The "topping" is basically pâte à choux ... the kind of dough used for cream puffs. If that all sounds a little fancy, don't worry. It's really easy!

    Preparing the topping for Danish Puff, an Almond Kringle.

    To make the topping, you'll combine butter and water in a saucepan. Bring that to a boil, then stir in almond extract and flour.

    You want to stir the flour into the butter/water mixture really vigorously ... this will help you avoid lumps.

    Once the dough is smooth, you'll stir in three eggs, one at a time. When you're finished, the filling should look like a smooth, glossy dough.

    Making the crust and filling for Danish Puff, an Almond Kringle.

    You're going to spread the filling over the kringle pastry crust, then bake your kringle until it's crisp and browned.

    Like I mentioned earlier, kringle is usually shaped. In Wisconsin, you'll usually find it shaped into an oval with a hole in the middle (like an "O"), and I've also seen them shaped into rectangles.

    We've always baked it in a pan, but you can use these same ingredients to make a shaped Almond Danish Kringle, too. Just follow the same procedure for making the pastry and topping, then shape the pastry on a baking sheet and add the topping (bake as usual).

    As the kringle bakes, the bottom gets flaky like a pie crust and the topping puffs up and crisps. Yet, the inside stays soft and little custardy. Yum!

    Baked Danish Puff.

    Okay, ready for the finishing touch?

    You may have noticed that neither the pastry nor the topping has any sugar in it. So the final touch is a simple powder sugar glaze.

    This glaze is super easy to make and adds the perfect amount of sweetness to the finished Danish Puff.

    I like to add a sprinkle of toasted almonds, too. They add extra almond flavor and a little crunch.

    Danish Puff, a Danish Kringle with Almonds and a sweet glaze.

    This Danish Kringle recipe with almonds is one of those treats where it's almost impossible to stop at just one piece. It's that good.

    Give this Danish Puff a try. I'm sure it will become a favorite in your family just like it is in mine!

    A slice of Danish Puff, and Almond Kringle, topped with a sweet glaze and slice almonds.

    Love this Danish Puff (Almond Kringle) recipe?

    If you enjoyed this Danish Kringle recipe, make sure to check out some of my family's other favorite recipes, too:

    • Mom's Mini Cherry Tarts
    • Poppy Seed Kiss Cookies
    • Old Fashioned Rhubarb Cake
    • Mini Chocolate Chip Cheesecake Cupcakes
    • Honey Cookies
    • Nona's Pecan Finger Cookies

    Have you noticed a trend? We really like sweets ... ha ha!

    Danish Puff served on a square white plate with a bright green and blue napkin.
    Print Recipe SaveSaved!
    4.91 from 41 votes

    Danish Puff (Almond Kringle)

    Learn how to make this easy Danish Puff (Almond Kringle), a sweet, flaky treat your family won't be able to resist!
    Prep Time25 minutes mins
    Cook Time50 minutes mins
    Total Time1 hour hr 15 minutes mins
    Course: Dessert
    Cuisine: American, Danish
    Servings: 16 people
    Calories: 247kcal
    Author: Ginnie

    Ingredients

    For Pastry:

    • 1 cup flour
    • ½ cup unsalted butter, at room temperature*
    • ½ teaspoon salt
    • 2 tablespoons water

    For Topping:

    • 1 cup water
    • ½ cup unsalted butter*
    • 1 teaspoon almond extract
    • 1 cup flour
    • ½ teaspoon salt
    • 3 large eggs

    For Glaze:

    • 1 ½ cups powdered sugar
    • 2 tablespoons unsalted butter, at room temperature*
    • ½ teaspoon vanilla
    • pinch salt
    • 1 to 2 tablespoons water
    • ½ cup chopped or sliced almonds, toasted

    Instructions

    • Preheat oven to 350 degrees.

    Prepare Pastry:

    • Combine 1 cup flour and ½ cup butter in a medium bowl; blend with fork until mixture is the size of coarse crumbs.
    • Sprinkle water over mixture and mix.
    • Gather pastry into a ball, then pat into bottom of an ungreased 9 x 13-inch baking pan. Set aside.

    Prepare Topping:

    • Bring 1 cup water and ½ cup butter to a boil in a medium saucepan.
    • Remove from heat, then add almond extract. Beat in 1 cup flour, stirring vigorously to avoid lumps.
    • When dough is smooth, add an egg and mix until incorporated; repeat process with remaining eggs.
    • Spread topping evenly over pastry.
    • Bake for 50 to 60 minutes or until topping is crisp and brown. Let cool completely on a baking rack.

    Prepare Glaze:

    • Place powdered sugar, butter, vanilla, and salt in a medium bowl. Add 1 tablespoon of water at a time; stirring until completely smooth. Add more water only if needed. (The glaze should be easily spreadable, but not runny.)
    • Spread glaze over cooled kringle. Sprinkle with nuts.
    • Cut kringle into squares and serve. Enjoy!

    Notes

    *If you use salted butter, skip the salt.

    Nutrition

    Calories: 247kcal
    Did you make this recipe?I love hearing from you! Leave a comment and rating below, or tag @HelloLittleHome or #hellolittlehome on Instagram!

    Learn how to make Danish Puff from scratch, a simple Almond Pastry recipe for breakfast, dessert, holidays + parties! This Almond Kringle recipe from Wisconsin is an easy Almond Dessert with a flaky crust, creamy inside, and sweet glaze on top. Treat your family to this homemade Danish Kringle with Almonds - they’ll love this easy Almond Danish recipe! | Hello Little Home #kringlerecipe #danishkringle #almond #almondkringle #almondpastry #almonddessert #homemadekringle #dessertrecipes

    Have you ever had a kringle from Wisconsin before?

    Danish Puff ... An Easy Almond Kringle Recipe
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    About Ginnie

    Ginnie is the writer, photographer, and chief content creator behind Hello Little Home. She loves trying new things (whether that’s creating delicious vegetarian recipes, exploring a new city, trying a fun DIY project, or sharing a pretty makeup look), and she hopes to inspire you to do the same! Read more about Ginnie here.

    4.91 from 41 votes (30 ratings without comment)
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    58 Comments
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    Firstdawn418
    2 years ago

    5 stars
    I’ve never had this type of dessert/breakfast - it was delicious! Used puff pastry as a shortcut, but otherwise stuck to the script. Thank you!

    0
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Firstdawn418

    I'm so glad you enjoyed the recipe! 🙂

    0
    Reply
    Bonnie
    2 years ago
    Reply to  Firstdawn418

    Could you explain exactly how you used the puff pastry?

    12
    Reply
    Terry
    2 years ago

    How far in advance can you make this and how should it be stored until serving?

    2
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Terry

    Hi Terry! You could make it a day or two ahead of time, then refrigerate it or store it somewhere cool.

    1
    Reply
    Lauren Thompson
    2 years ago

    I'm thinking about making this for Christmas morning, but I need something I can have prepped ahead of time and pop in the oven. Have you ever made this the day before or frozen it before baking? Any guidance there?

    0
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Lauren Thompson

    Hi, Lauren! I've never tried that before, so I'm not sure if it would work. You can refrigerate different kinds of pastries (like pie crust) before baking, so it might? I'd suggest doing a test run before Christmas to see how it goes. Let me know if you try it!

    0
    Reply
    Diane
    2 years ago
    Reply to  Lauren Thompson

    5 stars
    Don't worry about making ahead of time. A day old kringle has had time to mellow and is even better the next day.

    5
    Reply
    Alyson
    2 years ago

    My mom has been making this my whole life. She uses almond extract not vanilla in the icing. She also bakes it on a cookie sheet not in a cake pan. Mom is 1/2 Swedish 1/2 Norwegian from Minnesota.

    3
    Reply
    Lida
    2 years ago

    Hi, I don't see any sugar in the recepie other than topping is that really so ?

    0
    Reply
    Author
    Ginnie
    2 years ago
    Reply to  Lida

    Hi, Lida! Yes, that's correct. The glaze is fairly sweet, so it balances things out. Let me know what you think if you try it ... it's one of my family's favorites 🙂

    1
    Reply
    Annie Burrows
    3 years ago

    I assume topping and filling are the same thing for this recipe?

    0
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Annie Burrows

    Hi, Annie! There are basically three layers: pastry crust, topping, and glaze. As it cooks, the topping layer firms up around the outside and gets a little custardy in the middle. I hope that answers your question! 🙂

    0
    Reply
    Jen
    3 years ago

    5 stars
    This recipe appeared in an old 1930s cookbook called The Depression Era Cookbook It was popular back then because it used very little flour or eggs etc to make a lot of delicious goodness!

    1
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  Jen

    Very interesting! It does use really simple ingredients 🙂

    0
    Reply
    C. Manning
    3 years ago

    5 stars
    This is one of my favorite recipes... It's in a Betty Crocker cookbook from 1983. I think it's probably better than Kringle! I love to have this on my birthday.

    1
    Reply
    Author
    Ginnie
    3 years ago
    Reply to  C. Manning

    I love the idea of serving it on your birthday ... definitely a treat worth looking forward, too!

    0
    Reply
    Leona hawker
    4 years ago

    This is not Kringle. I can show you where you can get Kringle and they ship all over the us. It’s in Racine, Wisconsin. A danish bakery. It is called the O AND H Bakery. And they are on line. They have all flavors

    -6
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Leona hawker

    Hello, Leona, from a fellow (former) Wisconsinite! I grew up near Green Bay, and we ate lots of Kringle (homemade and store bought). This recipe is family favorite, and while it's definitely not a traditional Kringle from O&H, it's a recipe you can easily make at home. Hope you try it sometime 🙂

    13
    Reply
    Becky H
    4 years ago

    5 stars
    My husband had a meltdown (sort of) when he found out that Trader Joe’s only carries Danish Kringle for the Christmas holiday season. I decided to go to Pinterest to see if I could make one for him as a surprise. I was happy to find this easy recipe and made it for him today. He couldn’t have been happier. My only substitution was to use heavy whipping cream instead of water for the topping, as suggested by another commenter.

    1
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Becky H

    What a fun surprise, Becky! So glad you enjoyed the recipe, and yes, Kringle should definitely be a year round thing! 🙂

    0
    Reply
    Leona hawker
    4 years ago
    Reply to  Becky H

    There is also a danish bakery in Racine Wisconsin. The O AND H Bakery that is open all year. They have all flavors of Kringle. And in the old days they used to shape Kringle like a pretzel.

    -4
    Reply
    Lucy Bragg
    4 years ago

    So I went to Trader Joe’s (35 miles away) to get this thing my daughter called a Kringle, which she dearly loves. I thought I’d surprise her and get one. I get in the store ,(after a long covid line), get my buggy and gather my fruit and vegis, then start looking for these Kringles. Suddenly I see them. About 10 stacked on a shelf. As I’m pushing my cart towards them , I get distracted like for 20 seconds , seeing my favorite yogurt and grab it quickly. I look up and here coming from the left is a… Read more »

    2
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Lucy Bragg

    Hi, Lucy! Your story made my Christmas ... that is just so Trader Joe's ha ha! 🙂 I'm glad you found my Kringle recipe, and that you all loved it. Hope you had a wonderful holiday!

    0
    Reply
    Connor
    4 years ago

    There’s no marzipan between the layers? Not sure if I’m sold on the uncooked egg and flour mixture but I’ll give it a shot!

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Connor

    Hi, Connor! Nope, there's no marzipan between the layers. The bottom layer forms a crust, and as the flour / egg mixture on top bakes it gets a little custardy in the middle. Give it a try and let me know what you think!

    0
    Reply
    Christina
    4 years ago

    Do you think I could add pears between the dough and filling layers?

    0
    Reply
    Author
    Ginnie
    4 years ago
    Reply to  Christina

    Hi, Christina! I haven't tried adding fruit, but you should be able to. You will just need to experiment a bit. I'd recommend mixing the pears with a little brown sugar and possibly a little cornstarch (to thicken any juices they might release). Let me know if you try it. I'd love to hear how it turns out!

    0
    Reply
    Christina
    4 years ago
    Reply to  Ginnie

    5 stars
    I put a thin layer of cornstarch on the side of the pears that touched the dough and a thin layer of brown sugar on the side touching the topping and it turned out really well! Thanks for the suggestions!

    2
    Reply
    david J rompa
    5 years ago

    3 stars
    i did not find the recipe easy or successful
     

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  david J rompa

    Hi, David. I'm sorry to hear you didn't enjoy the recipe. If you'd like to share the problems you had with it, I'd be happy to help.

    0
    Reply
    Reese Riera
    5 years ago

    Hello! Could I shape it into a ring?

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Reese Riera

    Hi, Reese! Yes, both doughs are firm enough that you should be able to shape them into a ring. If you try it, I'd recommend using a baking sheet instead of a pan. That way you'll have a little more room to work with. Let me know how it goes ... I'd love to see a pic! 🙂

    0
    Reply
    Susan Henning
    5 years ago

    5 stars
    Love, love, love this! The only changes to the recipe I made were adding about a tsp of almond paste to both the bottom layer dough and the filling. I also used heavy whipping cream in place of water for the icing - and it's awesome!

    1
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Susan Henning

    I'm so glad to hear you enjoyed the recipe, Susan! Love the idea of adding almond paste 🙂

    0
    Reply
    Christina
    5 years ago

    5 stars
    I LOVE this recipe!!
    I made a similar Kringle years ago but lost the recipe. I recognized the look of this on Pinterest, and tried it - I’ve made it 4 times now in two weeks! It’s simply the best: So tasty and so easy. I predict I will be gaining five pounds very soon! Thanks so much for sharing...oh, my family loves it too...when I decide to share!

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Christina

    Hi, Christina! I'm so glad you're enjoying the recipe ... it sure is addictive, isn't it? 🙂

    0
    Reply
    Christina
    5 years ago
    Reply to  Ginnie

    5 stars
    I made this for my choir a few weeks ago and they went NUTS for it (pun intended!). Every person had thirds and begged for the recipe. Just thought you’d like to know. Christina

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Christina

    I'm so glad you and your choir friends enjoyed the recipe, Christina! It's impossible to stop at one piece, isn't it? 😉

    0
    Reply
    Kathleen Simms
    5 years ago

    In 1971, I found and used this exact recipe in my Betty Crocker cookbook.

    0
    Reply
    Author
    Ginnie
    5 years ago
    Reply to  Kathleen Simms

    Hi, Kathleen! It's entirely possible that the recipe originally came from Betty Crocker. I'm not sure where my mom got it ... like I mentioned above, I think it was passed down from my aunt. I just have her handwritten recipe that she's made since the 80's (at least!). Hope you're still enjoying the recipe all these years later. 🙂

    0
    Reply
    Stan Flower
    6 years ago

    Hi Ginnie,
    Could this be made with frozen puff pastry? I live in northern Wisconsin and Kringle is a staple here. Thanks
    Stan

    1
    Reply
    Author
    Ginnie
    6 years ago
    Reply to  Stan Flower

    Hi, Stan! I think it could be, but I haven't tried it. It won't be exactly the same, because as this dough bakes it creates almost a semi-custard type center (you can kind of see it in that second photo). That said, I'm sure it would still taste amazing. Give it a try, and let me know how it turns out! 🙂

    0
    Reply
    Paula
    7 years ago

    Happy Blogiversary!

    0
    Reply
    Author
    Ginnie
    7 years ago
    Reply to  Paula

    Thanks, Paula! 🙂

    0
    Reply
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    Hi, I'm Ginnie! Welcome to Hello Little Home, which is all about inspiring everyday creativity! I'm excited to share my favorite things with you ... vegetarian recipes, travel inspiration, DIY projects, decor ideas, beauty and fashion tips, and more! Read more about me here!

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