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

Tips for success

For a cleaner braid, use a very sharp knife and make swift, confident cuts. If the pastry sticks to the knife, dip it in flour occasionally.

To keep the ring shape even, use your hands to gently reshape the oval after transferring to the baking sheet. If the ends come apart during baking, you can press them back together immediately after removing from the oven.

The vanilla icing should be thick but pourable; if it is too runny, add more confectioners' sugar. For a more intense chocolate flavor, use a dark chocolate with a high percentage of cocoa for the drizzle.

Let the kringle cool for at least 10 minutes before glazing so the icing doesn't melt off. Serve warm to enjoy the contrast of crisp pastry and molten chocolate.

Variations

• Hazelnut Kringle: Swap the almond frangipane for a hazelnut version, using hazelnut flour and a touch of hazelnut liqueur. Top with chopped toasted hazelnuts instead of sliced almonds for a deeper nutty flavor.
• Orange Chocolate Kringle: Add the zest of one orange to the frangipane and sprinkle a little orange zest over the glaze. The citrus brightens the dark chocolate and adds a fragrant aroma.
• Mocha Kringle: Stir a teaspoon of instant espresso powder into the melted chocolate for the drizzle and add a dusting of cocoa powder after glazing. This intensifies the coffee-chocolate pairing.
• Raspberry Almond Kringle: Spread a thin layer of raspberry jam over the frangipane before adding the chopped chocolate. The tart berries cut through the richness and add a vibrant color.

Storage and make-ahead

Fridge

Keep leftover kringle in an airtight container in the refrigerator for up to 3 days. Bring to room temperature or reheat in a low oven before serving.

Freezer

The unbaked, shaped kringle can be frozen for up to 2 months. Freeze on a baking sheet until solid, then wrap tightly in plastic wrap and foil.

Reheat

To reheat, place slices on a baking sheet and warm in a 300°F (150°C) oven for 5–7 minutes, or until heated through and crisp.

Store leftover kringle in an airtight container at room temperature for up to 2 days. The pastry may lose some crispness but can be refreshed in a 300°F (150°C) oven for 5–10 minutes. Keep the glaze intact by placing a piece of parchment paper between layers if stacking.

The kringle can be assembled up to a day ahead and kept in the refrigerator, covered, before baking. Remove from the fridge and let it sit at room temperature for 20 minutes while the oven preheats. The baked kringle can also be made a day ahead and reheated gently before serving.

Serving ideas

Serve the kringle warm, cut into thick slices to show the beautiful spiral of pastry and filling. It pairs wonderfully with a cup of coffee or espresso, making it ideal for brunch or an afternoon treat.

A dollop of lightly whipped cream or a scoop of vanilla ice cream would complement the rich chocolate, but the kringle is delicious on its own.

For a festive presentation, dust the top with a little confectioners' sugar just before serving, or add a few fresh berries on the side.

The kringle can be the centerpiece of a dessert table, and its impressive appearance will make it a memorable addition to any gathering. Leftovers can be enjoyed cold, but warming them restores the flaky texture.

Frequently asked questions

Recipe card

Chocolate Almond Kringle: Flaky Braided Danish Ring

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

Ingredients

• 1 lb all-butter puff pastry, thawed
• 4 oz dark chocolate bars, chopped
• 1 cup almond frangipane
• 1 egg, beaten with 1 tbsp water
• 1/2 cup sliced almonds
• 1/2 cup vanilla icing
• 2 oz dark chocolate, melted
• 2 oz dark espresso coverture chocolate, grated

Instructions

1. On a lightly floured surface, roll the puff pastry into a 12x16-inch rectangle. Spread the almond frangipane evenly over the pastry, leaving a 1-inch border on one long side. Scatter the chopped dark chocolate bars over the frangipane. Grate the dark espresso coverture chocolate on a box grater into a pile of curls and sprinkle half over the filling; reserve the rest for garnish.
2. Starting from the long side with the filling, roll the pastry into a tight log. Carefully transfer the log to a parchment-lined baking sheet, seam side down. Bring the ends together to form an oval ring, pinching the ends firmly to seal. Use a sharp knife to make cuts along the top of the log at 1-inch intervals, cutting through the pastry but not through the filling. Gently twist each cut piece to expose the filling, creating a braided effect.
3. Brush the entire surface of the ring with the beaten egg wash, making sure to get into the crevices. Sprinkle the sliced almonds generously over the top, pressing lightly so they adhere. The egg wash will give the pastry a golden, shiny finish as it bakes.
4. Preheat the oven to 400°F (200°C). Place the baking sheet on the middle rack and bake for 30–35 minutes, until the pastry is puffed and deep golden brown. If the top browns too quickly, tent loosely with foil. The filling should be bubbling slightly and the pastry should sound hollow when tapped.
5. 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 for another 15 minutes. The pastry should still be warm but not hot to the touch when you add the glaze.
6. Drizzle the vanilla icing over the warm kringle in a zigzag pattern. Then drizzle the melted dark chocolate over the top. Finally, sprinkle the reserved grated espresso chocolate over the glazed ring for a finishing touch.
7. Lift a portion of the kringle with a spatula to serve. The flaky layers should pull apart easily, revealing the chocolate-almond filling. Serve warm for the best texture and flavor.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

7 g

Carbohydrates

45 g

Fat

30 g

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