Raspberry Almond Kringle

This Raspberry Almond Kringle features a fruit filling inside a flaky crust. This treat is then topped with chopped almonds. It’s perfect for weekend brunch!

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When I was younger, a family friend would always send us a Danish kringle from Wisconsin every year for Christmas.  My sister and I loved this treat, and it soon became one of our favorite Christmas morning traditions!  I haven’t had a kringle in many years, but I still remember the taste like it was yesterday.  

Raspberry Kringle

Since we love to play around in the kitchen, I decided to make a homemade raspberry kringle recipe. I pulled out some old recipes and started playing around in the kitchen…and a couple hours later, I had a kringle.  This one is slightly different that the one I remember as a kid, but it still tastes amazing.  A Raspberry Almond Kringle definitely deserves a spot on your table for either brunch or dessert…or both!

What is a Kringle?

A Kringle is a northern European pastry that are closely related to pretzels. While the pretzel is obviously savory, most kringles tend to lean towards the sweeter side. In the US, kringles are particularly popular in Wisconsin thanks to the large number of Danish immigrants in this area. This traditional Danish treat comes in a variety of flavors, including fruits, nuts and other combinations.

I chose to go with raspberry almond mainly because I have been craving berries and fruit now that the temperatures are warming up outside.  I did use fresh raspberries to make the filling, but frozen berries work great as well.

An authentic Danish kringle recipe is often found in a pretzel shape, but here in the States kringles are often shaped as an oval ring. Buttery dough filled with raspberries and almonds and baked until golden brown. Sounds pretty amazing, right!?

This recipe is also a great one to serve when you have company in town as the dough can be made the day before and refrigerated overnight.  In fact, once filled and shaped, the entire kringle could be covered and stored in the refrigerator overnight.  (If you do opt to make this the day before, the kringle will need to rest in a warm location for about an hour before baking.)

How to Store Leftovers

Leftover kringle should be stored in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for 6-8 minutes, or until heated through.

We really enjoyed this homemade kringle here in our house, and I hope it becomes a favorite in your house, too. Happy Baking!

Did you bake this Raspberry Almond Kringle recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!

Raspberry Almond Kringle

This Raspberry Almond Kringle features a fruit filling inside a flaky crust. This treat is then topped with chopped almonds. It's perfect for weekend brunch!

5 from 1 vote

Print Pin Rate

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Resting Time: 2 hours hours 30 minutes minutes

Total Time: 3 hours hours 45 minutes minutes

Servings: 12 servings

Calories: 322kcal

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Ingredients

For the Raspberry Filling

• 2 cups raspberries fresh or frozen
• 2/3 cup granulated sugar
• 2 Tbsp light brown sugar
• 1 tsp almond extract

For the Kringle

• 3/4 cup unsalted butter cubed in small pieces
• 2 3/4 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp active dry yeast
• 1 1/2 Tbsp granulated sugar
• 3/4 cup milk warmed
• 1 large egg
• 1/2 cup sliced almonds

For the Icing

• 1 cup confectioners’ sugar
• 1 tsp vanilla extract
• 1 1/2 Tbsp cold water or milk

Instructions

For the Raspberry Filling

• Place raspberries in a saucepan and crush slightly using a wooden spoon.
• Add the sugars and almond extract; stir until combined.
• Place pan over medium-low heat, stirring often, until temperature reaches about 215-220 degrees (~12-15 minutes). Stir often while heating so that the filling does not burn.
• Transfer filling to a clean bowl and place in refrigerator to cool.

For the Kringle

• Using a pastry cutter or two forks, cut the butter into the flour.
• Place butter-flour mixture in the bowl of a countertop mixer with the paddle attached.
• Add salt, yeast, sugar, milk, and egg and beat on low until smooth. (Dough will be slightly sticky.)
• Cover and refrigerate for at least an hour (can refrigerate overnight).
• Turn dough onto a lightly floured countertop and sprinkle more flour on top.
• Roll dough into approximately a 25″x10″ rectangle. (If dough sticks to counter or rolling pin, add more flour.)
• Spread the Raspberry Filling down the center of the dough.
• Fold each side of the dough over the filling and pinch the seam closed.
• Join the two ends together to form an oval shape and pinch the ends together.
• Sprinkle sliced almonds around top of the kringle. (Hint: Spray the dough with a little water before adding the almonds. The water will help the almonds stick.)
• Place kringle on a large baking sheet. Cover with plastic wrap and let rise in a warm (~80 degree) location for about 30-45 minutes.
• Bake at 350°F for 28-32 minutes or until top is golden brown.
• While kringle is cooling, make the Icing by mixing the powdered sugar, water, and vanilla extract in a small bowl until smooth.
• Once kringle has cooled slightly, drizzle with Icing.

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