Chocolate Almond Kringle: Flaky Braided Danish Ring

This chocolate almond kringle is a stunning braided Danish ring that combines flaky, buttery pastry with a rich dark chocolate and almond frangipane filling. A glossy vanilla icing and a drizzle of melted chocolate make it irresistible. Perfect for a special brunch or dessert, this pastry looks elaborate but comes together with store-bought puff pastry and a few simple steps.

This chocolate almond kringle is a showstopping pastry that brings together the best of Danish baking and chocolate indulgence. The flaky, laminated dough is filled with a dark chocolate almond frangipane, braided into an elegant ring, and baked until golden.

A final drizzle of vanilla icing and melted chocolate, plus a shower of espresso chocolate shavings, creates a glossy finish that makes it perfect for celebrations or a weekend baking project.

Ingredients

Why this recipe works

The method relies on a high-quality all-butter puff pastry, which provides the flaky, tender layers that define a kringle. Rolling the pastry thin and layering the filling inside creates a beautiful spiral when sliced. The braiding technique not only looks impressive but also allows the filling to peek through, ensuring every bite has a balance of pastry and chocolate.

Using a combination of chopped dark chocolate and a smooth almond frangipane creates a rich, nutty filling that contrasts with the crisp pastry.

The egg wash promotes even browning and adds a glossy sheen, while the final glazes set into a shiny finish that makes the kringle look professionally made. The result is a dessert that is both visually stunning and deeply satisfying.

Notes and substitutions

For the best results, use a high-quality all-butter puff pastry; it puffs up more evenly and has a superior flavor. If you can find a block of puff pastry, roll it out yourself rather than using a pre-rolled sheet, as it gives you more control over thickness.

Almond frangipane can be store-bought or homemade; if making it from scratch, use almond flour, butter, sugar, and a binding egg.

Dark chocolate bars with at least 60% cocoa content provide a deep, not-too-sweet flavor that balances the almond filling. The espresso coverture chocolate adds a subtle coffee note that enhances the chocolate; if unavailable, use any dark chocolate.

Grate the chocolate just before using to prevent it from melting. The vanilla icing can be a simple mixture of confectioners' sugar and milk, or use a store-bought glaze.

• almond frangipane: Use a store-bought almond paste blended with a little butter and egg, or a homemade frangipane with almond flour, butter, sugar, and egg.
• dark espresso coverture chocolate: Use any high-quality dark chocolate with a high cocoa content; it can be grated or shaved for the garnish.
• vanilla icing: Whisk confectioners' sugar with a splash of milk and vanilla extract to make a quick vanilla glaze.
• all-butter puff pastry: A rough puff pastry or a laminated dough made from scratch works well; avoid regular pie crust for the flaky texture.

Equipment

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