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

Tips for success

To achieve the flakiest texture, keep the puff pastry as cold as possible throughout assembly. If it warms up, the butter will melt before baking, resulting in a denser pastry.

Work on a cool surface and use a light touch when handling the dough. For a more pronounced chocolate flavor, use a dark chocolate with 70% cocoa or higher.

When grating the chocolate block, use a coarse grater to create fluffy curls that will hold their shape. If the chocolate softens, chill it again for a few minutes.

The egg wash should be applied with a light hand to avoid pooling, which can create soggy spots. For an extra glossy finish, brush the pastry with a second coat of egg wash halfway through baking.

Variations

• Hazelnut Frangipane: Replace half of the almond flour with hazelnut flour in the frangipane, and add a tablespoon of hazelnut liqueur for extra flavor. Use milk chocolate instead of dark for a sweeter filling.
• Cherry Chocolate: Fold 1/2 cup of dried cherries into the frangipane along with the chopped dark chocolate. The tart cherries balance the richness of the chocolate.
• Citrus Twist: Add the zest of one orange to the frangipane and drizzle the finished ring with a simple orange glaze instead of vanilla icing.
• Spiced Almond: Mix 1/2 teaspoon of ground cinnamon and a pinch of cardamom into the frangipane. Top with a sprinkle of cinnamon sugar before baking.

Storage and make-ahead

Fridge

Refrigerate any leftovers in an airtight container for up to 2 days; reheat in the oven to restore crispness.

Freezer

Freeze the unbaked kringle for up to 1 month; bake from frozen, adding 10 minutes to the baking time.

Reheat

Reheat slices in a 350°F (175°C) oven for 5-7 minutes until warm and crisp.

Store leftover kringle in an airtight container at room temperature for up to 2 days. To maintain crispness, reheat slices in a 350°F (175°C) oven for 5-7 minutes. Avoid refrigerating, as it can make the pastry soggy.

The kringle can be assembled up to 8 hours ahead and kept refrigerated, unbaked. Cover loosely with plastic wrap. When ready to bake, brush with egg wash and bake as directed, adding a few minutes to the baking time if starting from cold.

Serving ideas

Serve the kringle warm, as the chocolate filling is most luscious when melted. Cut into thick slices with a serrated knife to avoid crushing the flaky layers.

A dusting of confectioners' sugar or a scoop of vanilla ice cream would be lovely, though the video does not show them.

This kringle is a wonderful centerpiece for brunch or dessert. Pair it with coffee or a glass of cold milk.

The contrast of crisp pastry, tender frangipane, and molten chocolate makes every bite memorable. For a special occasion, arrange the slices on a platter and garnish with fresh berries.

Frequently asked questions

Recipe card

Chocolate Almond Kringle Flaky Braided Danish Ring

Prep 45 minCook 30 minTotal 1 h 15 minServes 8

Ingredients

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

Instructions

1. Roll out the laminated puff pastry on a lightly floured surface into a rectangle about 12 by 16 inches. Spread the almond frangipane evenly over the pastry, leaving a 1-inch border on all sides. Scatter the chopped dark chocolate bars over the frangipane.
2. Fold the pastry over the filling to create a long filled strip. Carefully transfer the strip to a parchment-lined baking sheet, then shape it into an oval ring, pressing the ends together to seal. Use a sharp knife to cut slits on the top to create a braided look.
3. Using a box grater, grate the cold dark espresso coverture chocolate block into a pile of dark chocolate curls. Set the curls aside for garnish.
4. Gently lift the cut strips of pastry and twist them over the filling to create a braided pattern across the top of the ring. Tuck the ends under to secure the braid.
5. Brush the entire surface of the braided ring with the egg wash, making sure to cover all the pastry. Sprinkle the sliced almonds evenly over the top, pressing gently so they adhere.
6. Bake the ring in a preheated 375°F (190°C) oven for 25-30 minutes, until the pastry is golden brown and puffed. The filling should be bubbling and the internal temperature of the pastry should reach at least 160°F (71°C) to ensure the egg in the frangipane is fully set.
7. Remove the ring from the oven and let it cool on the baking sheet for 10 minutes. Drizzle the vanilla icing over the warm ring, then drizzle the melted dark chocolate in a zigzag pattern. Sprinkle the reserved chocolate curls over the top.
8. Let the ring rest for at least 10 minutes before slicing. Lift a warm flaky portion with a spatula and serve. The pastry should be crisp and flaky, with a molten chocolate center.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

480

Protein

8 g

Carbohydrates

45 g

Fat

30 g

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