Chocolate Almond Kringle: Flaky Braided Danish Ring with Dark and Milk Chocolate Tips, FAQ & printable recipe

Tips for success

Keep the laminated dough cold until the moment you shape it, and work quickly with the chocolate. Warm dough tears easily and lets the filling escape, so return the board to the refrigerator if the dough turns soft. Chilled dough braids cleanly and keeps the pastry layers separate for a flakier result after baking.

Plan the glaze and the icing while the kringle cools. Warm the apricot jam just before brushing and strain it for a smooth finish. Mix the confectioners' sugar with milk slowly so the icing stays thick enough to hold a drizzle line. Melt the dark chocolate gently and let it cool slightly before drizzling so it does not run off the icing.

Variations

• Dark chocolate only: Replace the milk chocolate bar with additional chopped dark chocolate for a deeper, less sweet filling. The bittersweet center pairs well with the apricot glaze and the sweet white icing.
• Peach glaze: Swap the apricot jam for strained peach jam to create a softer fruit glaze. Warm it the same way and brush it on the ring while it is still warm for a glossy finish.
• Extra almond crunch: Add a second handful of sliced almonds inside the filling along the right side before folding. The extra nuts toast in the oven and give a stronger almond flavor.
• Lightly spiced: Add a pinch of ground cinnamon to the grated milk chocolate before scattering it over the dough. The warm spice complements the chocolate and the toasted almonds without changing the method.

Storage and make-ahead

Fridge

Refrigerate only if your kitchen is very warm, and place the kringle in an airtight container.

Freezer

Wrap the unglazed, cooled kringle tightly in plastic wrap and foil and freeze it for up to one month.

Reheat

Warm individual slices in a 325°F (165°C) oven for 5 to 8 minutes, until the pastry crisps and the chocolate filling softens again.

Store the cooled kringle loosely covered at room temperature for up to two days. Keep it away from direct sunlight and humidity, which soften the pastry and dull the glaze.

Use an airtight container if your kitchen is warm, but do not seal the ring while it is still warm, since trapped steam will soften the crisp almonds and layers. Cut only the slices you need so the rest of the ring stays fresh and intact until serving time.

You can prepare the braid up to the point of egg wash and refrigerate it on the parchment for a few hours before baking. Cover it loosely so the surface does not dry out. Bake straight from the refrigerator and add a few minutes to the baking time if the pastry feels very cold.

You can also bake the kringle a day ahead and keep it at room temperature. Glaze and drizzle on the day you plan to serve so the apricot glaze stays glossy and the icing keeps a crisp line.

Serving ideas

Serve the kringle whole on a wooden board so guests can see the layers of golden pastry, the glossy chocolate filling and the bright glaze.

Cut it into even slices with a serrated knife, using a gentle sawing motion so the braid stays intact. A slice pairs well with a cup of coffee or hot tea, and the crisp almonds give each bite a satisfying crunch.

For a brunch or dessert table, arrange the kringle with fresh fruit such as sliced apricots or berries for color and freshness.

Keep the icing and chocolate drizzle visible on top, and place a few extra almonds beside the board for guests who want more crunch. The ring can be served at room temperature, which keeps the pastry crisp and the chocolate filling creamy.

Frequently asked questions

Recipe card

Chocolate Almond Kringle: Flaky Braided Danish Ring with Dark and Milk Chocolate

Prep 40 minCook 30 minRest 20 minTotal 1 h 30 minServes 10

Ingredients

• 1 lb laminated pastry dough (store-bought or made ahead), rolled into a long rectangle
• 2 tbsp all-purpose flour, for dusting the board
• 4 oz dark chocolate, cut into chunks
• 2 oz milk chocolate bar, for grating
• 1/3 cup sliced almonds, for the filling side of the dough
• 1 large egg, beaten with 1 tbsp water for egg wash
• 1/4 cup sliced almonds, for scattering on top
• 1/3 cup apricot jam, warmed and strained for brushing
• 2 tbsp sliced almonds, for sprinkling after glazing
• 1/2 cup confectioners' sugar mixed with 1 to 2 tbsp milk, for a drizzle
• 1 oz dark chocolate, melted, for drizzling

Instructions

1. Dust a wooden board lightly with all-purpose flour and lay the laminated pastry dough on it as a long rectangle. Cut the dark chocolate into chunks, then grate the milk chocolate bar over the center of the dough with a box grater so fine shavings fall across the board.
2. Scatter the dark chocolate chunks and the sliced almonds over the center of the dough, spreading the almonds along the right side. Keep the filling in a neat line so it stays contained when the dough is folded.
3. Fold the dough around the filling to enclose it. Using a chef's knife, cut the folded dough lengthwise into strands, leaving the top attached at one end. Braid the strands over one another, then bring the braid into a ring and transfer it to a parchment-lined baking sheet, pinching the ends together.
4. Beat the egg with 1 tablespoon of water. Brush the top of the braid evenly with the egg wash, then scatter the sliced almonds over the surface. Brush gently so the layers are not pressed together.
5. Bake the kringle in a preheated oven at 375°F (190°C) for about 25 to 30 minutes, until the pastry is deep golden and flaky and the chocolate filling is melted. Let the kringle cool on the baking sheet for 20 minutes.
6. Warm the apricot jam in a small saucepan, then strain it. Brush the warm apricot glaze over the ring and sprinkle the remaining sliced almonds on top while the glaze is still tacky.
7. Mix the confectioners' sugar with milk until it drizzles smoothly, then drizzle it over the kringle. Melt the dark chocolate and drizzle it over the icing. Let the icing set for about 10 minutes before slicing.

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

Estimated nutrition per serving

Calories

480

Protein

7 g

Carbohydrates

52 g

Fat

27 g

Fiber

3 g

Sugar

30 g

Sodium

260 mg

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