Chocolate Almond Kringle Braided Danish Ring Tips, FAQ & printable recipe

Tips for success

For the flakiest result, keep the pastry cold at all times. If the kitchen is warm, chill the shaped ring for 15 minutes before baking. Use a sharp knife to make clean cuts for the braid; dull knives can drag the dough.

When glazing, let the kringle cool for at least 10 minutes so the icing doesn’t run off. For a neater drizzle, use a piping bag with a small tip.

To enhance the chocolate flavor, use a combination of dark chocolate bars and espresso coverture. The espresso note is subtle but complements the dark chocolate beautifully. If you prefer a milder chocolate, use semi-sweet chocolate.

The sliced almonds add a pleasant crunch; toast them lightly before sprinkling for extra flavor. Serve the kringle warm, as the pastry is crispiest and the chocolate is slightly melted.

Variations

• Hazelnut Chocolate Kringle: Replace the almond frangipane with hazelnut frangipane and use chopped hazelnuts instead of sliced almonds. Add a tablespoon of hazelnut liqueur to the filling for extra depth. The chocolate pairs beautifully with hazelnuts.
• White Chocolate Raspberry Kringle: Swap the dark chocolate for white chocolate and add a layer of raspberry jam under the frangipane. Omit the espresso chocolate and use white chocolate curls for the topping. Drizzle with white icing and sprinkle with freeze-dried raspberries.
• Spiced Chocolate Kringle: Add a teaspoon of ground cinnamon and a pinch of cayenne to the frangipane. Use dark chocolate with chili flakes for a subtle heat. Top with a dusting of cinnamon sugar before baking instead of the icing.
• Mocha Kringle: Dissolve a tablespoon of instant espresso in a teaspoon of hot water and mix into the frangipane. Use coffee-flavored icing instead of vanilla. Add a sprinkle of cocoa nibs with the almonds for a crunchy texture.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for 5-10 minutes to crisp the pastry.

Freezer

Freeze the unbaked shaped ring for up to 2 months. Bake from frozen, adding 5-10 minutes to the baking time. Or freeze baked kringle for up to 1 month.

Reheat

Reheat baked kringle in a 350°F oven for 5-10 minutes. For unbaked, bake directly from frozen at 375°F, adding 5-10 minutes.

Store leftover kringle in an airtight container at room temperature for up to 2 days. The pastry may lose some crispness, so reheat in a 350°F (175°C) oven for 5 to 10 minutes to restore flakiness.

If the glaze becomes sticky, that’s normal. For longer storage, wrap tightly and refrigerate for up to 4 days, but note that refrigeration can soften the pastry.

The kringle can be assembled up to 24 hours ahead and kept in the refrigerator, unbaked. Cover loosely with plastic wrap after shaping and chilling.

When ready to bake, brush with egg wash and sprinkle almonds just before baking — this prevents the pastry from becoming soggy. You can also bake the kringle fully and reheat it gently before serving.

Serving ideas

Serve the kringle warm, cut into slices with a serrated knife. It’s wonderful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. For a brunch spread, pair it with fresh berries and coffee. The combination of flaky pastry, rich chocolate, and almonds makes it a decadent treat.

If serving as a dessert, consider dusting with confectioners’ sugar before adding the glazes for extra sweetness. The kringle also makes a beautiful centerpiece for a holiday table. Let it cool slightly so the glaze sets, but serve while still warm for the best texture. Leftovers can be reheated in the oven to bring back the crispness.

Frequently asked questions

Recipe card

Chocolate Almond Kringle Braided Danish Ring

Prep 45 minCook 35 minRest 30 minTotal 1 h 50 minServes 10

Ingredients

• 1 sheet laminated puff pastry (store-bought or made ahead)
• 6 oz dark chocolate bars, chopped
• 4 oz dark espresso coverture chocolate block
• 1 1/2 cups dark chocolate almond frangipane
• 1 large egg, beaten with 1 tbsp water
• 1/2 cup sliced almonds
• 1/2 cup vanilla icing (confectioners' sugar, milk, vanilla)
• 1/4 cup melted dark chocolate

Instructions

1. Chop the dark chocolate bars into small pieces and set aside. Grate the dark espresso coverture chocolate block on a box grater into a fresh pile of dark chocolate curls. On a lightly floured surface, roll the laminated puff pastry into a rectangle about 1/4 inch thick. Spread the dark chocolate almond frangipane evenly over the pastry, leaving a 1-inch border along one long edge. Scatter the chopped dark chocolate bars over the frangipane, then sprinkle the grated espresso chocolate curls on top.
2. Starting from the long edge with the filling, roll the pastry into a tight log. Carefully transfer the log to a parchment-lined baking sheet. Shape the log into an oval ring, pressing the ends together to seal. Using a sharp knife, make cuts along the top of the ring at 1-inch intervals, being careful not to cut all the way through. Gently twist and fold each cut piece to create a braided appearance over the filling.
3. Place the shaped ring in the refrigerator and chill for at least 30 minutes. This step is essential to relax the gluten and firm the butter, which helps the pastry hold its shape during baking and creates flakier layers.
4. Heat the oven to 375°F (190°C). Brush the chilled ring evenly with the egg wash, making sure to get into the crevices of the braid. Sprinkle the sliced almonds generously over the top, pressing lightly so they stick to the egg wash.
5. Bake the ring in the preheated oven for 30 to 35 minutes, until the pastry is deep golden brown and puffed. The filling should be bubbling slightly at the edges. If the top browns too quickly, cover loosely with foil. The internal temperature of the pastry should reach at least 160°F (71°C) to ensure the egg in the frangipane and egg wash is fully cooked.
6. Remove the kringle from the oven and let it cool on the baking sheet for 10 minutes. Then transfer to a wire rack to cool slightly, about 15 minutes more. The ring should still be warm but not hot when glazing.
7. Drizzle the vanilla icing over the warm kringle in a zigzag pattern, allowing it to cascade down the sides. Use a spoon or a piping bag for control. The icing will set as it cools, creating a glossy finish.
8. Drizzle the melted dark chocolate over the icing in a contrasting pattern. Use a fork or a small piping bag to create fine lines. Allow the chocolate to set for a few minutes before serving.
9. Lift a warm flaky portion from the ring using a serrated knife or a spatula. Serve immediately while the pastry is crisp and the chocolate is slightly melted. This kringle is best enjoyed fresh from the oven.

Contains: gluten, eggs, milk, tree nuts, soy

Estimated nutrition per serving

Calories

410

Protein

6 g

Carbohydrates

38 g

Fat

27 g

Automatic estimate from the ingredient list, not laboratory-verified.