Chocolate Almond Kringle Braided Danish Ring

This Chocolate Almond Kringle is a beautiful braided Danish ring that combines flaky laminated pastry with a rich dark chocolate almond frangipane filling. Topped with sliced almonds, a glossy vanilla icing, and a drizzle of melted dark chocolate, it’s a showstopper for brunch or dessert.

The braided top looks intricate but comes together with simple cuts and twists. Serve it warm to enjoy the contrast of crisp pastry and soft, chocolatey filling. It’s a memorable treat that feels special without requiring professional pastry skills.

A kringle is a Scandinavian-inspired pastry that’s typically oval-shaped and filled with sweet fillings. This version uses laminated puff pastry for a light, flaky texture, filled with a dark chocolate almond frangipane and studded with chocolate pieces.

The braided top gives it a rustic yet elegant appearance, and the finishing glazes add a touch of sweetness. Whether served for a holiday breakfast or an afternoon coffee, this kringle is sure to impress. The recipe is straightforward: roll, fill, braid, bake, and glaze.

Ingredients

Why this recipe works

Laminated pastry, such as puff pastry, creates dozens of thin, buttery layers that puff up in the oven, giving the kringle its signature flaky texture. The high fat content in the pastry also helps it brown beautifully and stay crisp, even after glazing. Chilling the pastry before baking ensures the butter stays cold, which is key to distinct layers rather than a dense dough.

The dark chocolate almond frangipane provides a rich, nutty contrast to the flaky pastry. Frangipane is a classic almond cream that bakes into a soft, moist filling. Adding chopped dark chocolate and grated espresso chocolate intensifies the chocolate flavor and adds pockets of melted chocolate throughout. The combination of textures — crisp pastry, creamy frangipane, and gooey chocolate — makes each bite satisfying.

Notes and substitutions

Use a high-quality laminated puff pastry, either store-bought or homemade, for the best results. If using frozen puff pastry, thaw it in the refrigerator overnight. The pastry should be cold but pliable when rolling.

For the chocolate, choose dark chocolate bars with at least 60% cacao for a deep flavor. The espresso coverture adds a subtle coffee note that enhances the chocolate; if unavailable, use any dark chocolate.

Dark chocolate almond frangipane can be made ahead or purchased. To make your own, combine almond flour, butter, sugar, and eggs with melted dark chocolate. Ensure all ingredients are at room temperature for a smooth mixture.

The egg wash is essential for a golden shine and helps the almonds stick. Use a pastry brush to apply it evenly, and don’t skip the chilling step — it makes the braiding easier and the pastry flakier.

• dark espresso coverture chocolate: Use any high-quality dark chocolate (70% cacao) if espresso coverture is unavailable.
• laminated puff pastry: For a quicker version, use a sheet of frozen puff pastry, thawed according to package directions.
• vanilla icing: Replace with a simple glaze of confectioners' sugar and milk, plus 1/2 tsp vanilla extract.
• almond frangipane: Use a store-bought almond filling or make a quick frangipane with almond flour, butter, sugar, and egg.

Equipment

• Box grater
• Rolling pin
• Baking sheet
• Parchment paper
• Pastry brush
• Sharp knife
• Wire rack