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

Tips for success

Keep everything cold until the moment it goes into the oven. The puff pastry, the chocolate and the bowl of egg yolk should all stay cool, because warm butter and warm chocolate cause the layers to smear and the braid to lose its shape. If the kitchen feels hot, chill the shaped kringle on its pan for ten minutes before baking, which helps the strands keep their form and the pastry rise cleanly.

Grate the chocolate just before you need it so the shavings stay fine and dry. Use a box grater with the smallest holes and work over the wooden board, so the curls fall onto the surface and are easy to collect for the finish. Save a few curls for the top of the icing, where they add a rustic look and a little extra chocolate flavor without any extra steps.

Variations

• Hazelnut version: Replace the sliced almonds with chopped toasted hazelnuts for a deeper, roasted flavor that pairs naturally with dark chocolate. Keep the same amounts and the same braiding steps, and scatter the hazelnuts over the filling and the top.
• Orange zest finish: Add a small amount of finely grated orange zest to the confectioners' sugar icing before drizzling. The citrus lifts the rich chocolate filling and adds a bright note to every slice without changing the method.
• Extra dark chocolate: Use a bar with a higher cocoa content for the filling and the grated shavings. The result is a less sweet, more intense kringle, and the grated curls look darker and more striking on the board.
• Mini rings: Divide the pastry into two or three smaller logs and shape them into individual rings. Reduce the baking time and check each ring for golden color, serving them as small individual pastries for a brunch spread.

Storage and make-ahead

Fridge

The kringle keeps well in the refrigerator for up to three days in an airtight container, though the pastry softens over time and loses some crispness.

Freezer

Freeze the baked kringle, wrapped tightly in plastic and foil, for up to one month.

Reheat

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

Store the kringle at room temperature, loosely covered with foil or in an airtight container, for up to two days. Keeping it covered protects the glossy egg glaze and the icing from drying out, while still letting the pastry stay crisp enough to slice cleanly.

Avoid sealing it while it is still warm, because trapped steam softens the flaky layers quickly. If the kringle has been in a humid kitchen, refresh the crispness by warming a slice briefly in a dry pan before serving. Keep leftover slices in a covered container so the chocolate does not pick up odors from the refrigerator.

You can prepare the components ahead and bake on the day you serve. Grate the chocolate, measure the almonds and cocoa, and keep the puff pastry wrapped in the refrigerator until shaping. Beat the egg yolk and keep it covered in the refrigerator for up to a few hours before brushing.

The shaped, unbaked kringle can rest, covered and chilled, for a few hours before the egg glaze and the bake, so the pastry stays firm. Make the icing shortly before drizzling it, since it thickens as it stands. A fully baked kringle is best within a day of baking, when the pastry is still crisp and the chocolate is at its glossiest.

Serving ideas

Serve the kringle in thick slices while the pastry is still slightly warm or at room temperature. A serrated knife helps keep the layers intact and prevents the filling from squeezing out.

Arrange the slices on a wooden board or a platter, with extra sliced almonds and a few chocolate curls scattered around the edges so the table looks as inviting as the dish itself. The drizzle of white icing and melted chocolate makes each slice look finished, and the flaky layers show well against a plain plate.

Pair the kringle with a pot of coffee, hot chocolate or a cup of tea for a brunch or an afternoon dessert. A small serving of lightly whipped cream or a spoonful of plain yogurt on the side gives a cool contrast to the warm chocolate and crisp pastry.

For a dessert table, place it at the center of the spread and cut it just before guests arrive, so the sliced almonds and the icing look fresh and the layers keep their shape.

Frequently asked questions

Recipe card

Chocolate Almond Kringle: Flaky Braided Danish Ring with Dark Chocolate

Prep 35 minCook 25 minRest 15 minTotal 1 h 15 minServes 8

Ingredients

• 1 sheet laminated puff pastry, thawed, store-bought or made ahead
• 4 oz dark chocolate, broken into pieces, plus extra for grating
• 1/2 cup sliced almonds, divided
• 1 tbsp unsweetened cocoa powder
• 1 egg yolk, beaten
• 1/2 cup confectioners' sugar
• 1 tbsp milk

Instructions

1. Set the puff pastry on a cutting board and keep it cool. Break the dark chocolate into pieces, then grate some of it over the board with a box grater so fine curls and shavings fall onto the surface. Set the grated chocolate aside with the sliced almonds and cocoa powder.
2. Roll the puff pastry into a long log, then cut it lengthwise down the middle with a sharp knife so two long strands are open. Scatter the broken dark chocolate pieces and half of the sliced almonds along the cut sides, then dust with the cocoa powder.
3. Lay the pastry on a parchment-lined sheet pan and shape it into an oval ring. Braid the outer strands over each other, then spoon the rich chocolate filling into the center and top it with the remaining sliced almonds.
4. Beat the egg yolk until smooth. Brush it over the braided dough with a pastry brush until the surface is evenly glossy, taking care not to let it pool in the grooves of the braid.
5. Bake the kringle until deep golden and puffed, checking that the pastry layers are fully risen and set. Let it cool on the pan for 15 minutes before moving it.
6. Whisk the confectioners' sugar with the milk until smooth and pourable. Drizzle the white icing over the cooled kringle, then melt the reserved chocolate and drizzle it over the top. Arrange the kringle on the board and scatter the toasted almonds.

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

Estimated nutrition per serving

Calories

420

Protein

7 g

Carbohydrates

44 g

Fat

25 g

Fiber

3 g

Sugar

24 g

Sodium

260 mg

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