Next, preheat your oven to 375°F (190°C). While it’s heating, roll out your chilled dough on a floured surface into a rectangle approximately 12×16 inches. Now, the fun part! Spread the almond paste evenly over the center third of the dough, leaving about an inch of space on each side. Sprinkle the 3 tablespoons of sugar over the almond paste for an added touch of sweetness.
Now, fold the sides of the dough over the filling, just like you would fold a letter. Pinch the seams tightly to seal in all that deliciousness! Transfer your kringle to a parchment-lined baking sheet, and give it a gentle brush with the milk to achieve that lovely golden color. Sprinkle sliced almonds on top for a delightful crunch.
Bake your kringle in the preheated oven for about 25-30 minutes, or until it’s a wonderful golden brown. The smell wafting through my kitchen is simply heavenly at this point! Let it cool slightly before drizzling with powdered sugar mixed with a tiny bit of water to create a glaze that completes the kringle beautifully.
Pro Tips for Best Results
I’ve tested this recipe several ways to refine it, and one crucial tip is to ensure your butter is truly cold. This makes all the difference in achieving that flaky texture! I remember the first time I forgot to chill the butter, and the pastry ended up dense instead of light and airy.
Another element I love is using fresh almond paste. Although you can find canned versions, the taste of fresh almond paste is unbeatable—rich, nutty, and oh-so-delicious. The quality of the almond paste pushes the flavor of your kringle from great to phenomenal!
Lastly, don’t rush the chilling time for the dough. This step is essential for a tender and flaky outcome. I usually prepare my dough, then use the time to clean my kitchen and set up my baking sheets. Multitasking at its best!
Common Mistakes to Avoid
One mistake I made early on was skipping the refrigeration step. It can be tempting to want to dive right in, but letting the dough chill is critical! If you don’t, your kringle may not hold its shape. It’s worth the wait, I promise! (See the next page below to continue…)