Chocolate Almond Kringle with Flaky Danish Dough and Glaze Tips, FAQ & printable recipe

Tips for success

Keep the laminated danish dough cold from the refrigerator to the oven. Chilling the strip for 10 minutes before you braid and again after shaping keeps the layers distinct, which is the difference between a flaky braid and a dense one. Work quickly with gloved hands so the chocolate and almonds do not warm the pastry.

Grate the chocolate bar over the box grater while it is cold, and set the shavings on the board rather than in a bowl. This keeps the curls fine and lets you sprinkle them evenly over the filling. If the bar softens, return it to the refrigerator for a few minutes before grating again.

Variations

• Toasted almond version: Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, then cool them before adding them to the filling and the top. The toasted nuts give a deeper, more roasted flavor against the dark chocolate and the buttery pastry.
• Milk chocolate filling: Swap the dark chocolate for milk chocolate in the sprinkle and the filling for a sweeter, softer ring. The glaze and drizzle stay the same, so the finished kringle still has a clear contrast between the white top and the chocolate lines.
• Orange zest chocolate: Add a teaspoon of finely grated orange zest to the chopped dark chocolate before you fill the strip. The citrus brightens the chocolate and pairs well with the almonds and the buttery layers of the danish dough.
• Single-layer ring: Shape the strip into a simple ring without braiding and fill it with the same chocolate and almonds. This version is faster to shape and bakes into a thicker, softer pastry, which works well for a quick weeknight dessert.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days, and bring slices to room temperature before serving so the pastry regains its texture.

Freezer

Wrap cooled slices individually and freeze for up to 2 months. Thaw them in the refrigerator overnight before reheating gently.

Reheat

Warm a slice in a 300°F (150°C) oven for 5 minutes to refresh the pastry and soften the chocolate filling slightly.

Store the kringle at room temperature in an airtight container once the glaze has fully set. Place a sheet of parchment between the slices and the top layer so the glaze does not stick. Keep it away from heat and direct sunlight, which can soften the chocolate drizzle.

The pastry is best within the first day, when the layers are still crisp and the chocolate filling is at its richest. Avoid wrapping it while it is still warm, because trapped steam softens the braid and dulls the glaze. Cool the kringle completely before covering it, and check the container each day for any moisture.

You can shape the braided ring up to a day ahead and keep it chilled, uncovered on its parchment-lined sheet, so the dough stays firm. Brush the egg wash just before baking, because it can dry out and flake if it sits too long.

If you want to prepare the glaze in advance, whisk the confectioners' sugar and milk, cover the bowl, and keep it at cool room temperature. Rewhisk before drizzling.

The baked kringle can be made the same day you serve it, and the glaze and chocolate drizzle should be added once the pastry has cooled. Plan the finish close to serving time for the cleanest lines.

Serving ideas

Serve the kringle at room temperature, cut into thick slices with a serrated knife. The pastry is at its best when the layers are still crisp and the chocolate filling is soft and glossy.

Offer it with coffee or hot chocolate for a simple brunch, or set it on a dessert table alongside fresh fruit and a bowl of whipped cream for contrast.

For a holiday or gift presentation, place the kringle on a wooden board or a flat platter and slice it just before guests arrive. Keep a small plate and a cake server nearby so the glaze and filling stay neat. Leftover slices look best on a plate with a light dusting of extra chopped almonds on top.

Frequently asked questions

Recipe card

Chocolate Almond Kringle with Flaky Danish Dough and Glaze

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

Ingredients

• 1 sheet store-bought or made ahead laminated danish dough, about 1 lb, chilled
• 4 oz dark chocolate, chopped
• 1 chocolate bar, about 3 oz, for grating over a box grater
• 1/2 cup sliced almonds, divided
• 1/2 cup thick chocolate filling, such as a chocolate hazelnut spread-style filling, or a dark chocolate ganache
• 1 large egg, beaten with 1 tbsp water, for egg wash
• 1/2 cup white glaze, made from confectioners' sugar and milk
• 2 oz melted dark chocolate

Instructions

1. Chop the dark chocolate into small pieces and set them aside. Grate the chocolate bar over a box grater so fine curls and shavings fall onto the wooden cutting board. Keep these shavings separate from the chopped chocolate for later.
2. Unroll the chilled danish dough on the board and roll it into a long strip about 4 inches wide. Scatter the chopped dark chocolate and about 1/4 cup of the sliced almonds down the center of the strip, using gloved hands. Sprinkle the chocolate shavings over the filling.
3. Fold the long edges of the strip over the filling and braid the strips in a simple three-strand pattern. Shape the braid into a ring on the parchment-lined baking sheet, pinching the ends together. Leave a well in the center of the ring.
4. Spoon the thick chocolate filling into the center well of the ring, spreading it evenly. Top the filling with the remaining sliced almonds, pressing them lightly so they stay in place during baking.
5. Beat the egg with the water and brush the whole braided ring with a silicone pastry brush until glossy. Bake in the preheated oven at 375°F (190°C) for 25 to 30 minutes, until the pastry is deep golden brown and flaky.
6. Let the kringle cool on the baking sheet for 30 minutes so the filling sets. Make the white glaze by whisking confectioners' sugar with milk until smooth, then drizzle it in lines across the top. Drizzle the melted dark chocolate over the surface.
7. Slice the kringle with a serrated knife once the glaze has set. Serve the slices at room temperature for the best texture and chocolate flavor.

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

Estimated nutrition per serving

Calories

390

Protein

6 g

Carbohydrates

42 g

Fat

22 g

Fiber

2 g

Sugar

26 g

Sodium

210 mg

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