Swedish Kringle Recipe: Buttery, Flaky Almond Pastry

Swedish kringle is a Scandinavian-inspired pastry made with buttery folded dough, sweet almond filling, and a simple icing. Kringle and kringla have regional and family variations; this recipe makes two oval pastries with crisp, flaky layers and a tender center, ideal for slicing and sharing with coffee.

Ingredients

4 cups (500 g) all-purpose flour, plus 2 tablespoons (16 g) for rolling
2 tablespoons (25 g) granulated sugar
1 teaspoon (6 g) fine salt, divided
2¼ teaspoons (7 g) instant yeast
¾ cup (180 ml) milk, lukewarm
1 large egg (about 50 g without shell), for the dough
4 tablespoons (57 g) unsalted butter, softened
1 cup (227 g) unsalted butter, cold, for folding into the dough
8 ounces (227 g) almond paste, broken into small pieces
⅓ cup (67 g) granulated sugar, for the filling
3 tablespoons (42 g) unsalted butter, softened, for the filling
1 large egg (about 50 g without shell), for the filling
½ teaspoon (2.5 ml) almond extract
⅛ teaspoon (0.75 g) fine salt, for the filling
1 large egg (about 50 g without shell), for the egg wash
1 tablespoon (15 ml) water, for the egg wash
1 cup (120 g) powdered sugar
1 tablespoon plus 1 teaspoon (20 ml) milk, for the icing

Instructions

Mix and chill the dough. In a large bowl, whisk together the flour, sugar, salt, and instant yeast. Add the lukewarm milk, the dough egg, and the 4 tablespoons softened butter. Stir until a shaggy dough forms, then knead by hand for about 5 minutes, until it is mostly smooth. It should feel soft and slightly tacky, not wet. Shape it into a flat rectangle, wrap it, and refrigerate for 25 minutes. Keep the cold butter for folding chilled as well; cool dough and butter help the layers stay distinct.
Make the filling while the dough chills. Beat the almond paste, ⅓ cup sugar, 3 tablespoons softened butter, filling egg, almond extract, and ⅛ teaspoon salt until evenly combined. A few tiny almond-paste pieces are fine, but scrape the bowl so there are no large hard lumps. Set the filling aside at cool room temperature while you fold the dough; if your kitchen is warm, refrigerate it.
Prepare the butter and make the first fold. Place the cold butter between two sheets of parchment and gently pound or roll it into a square about 6 inches (15 cm) wide. Lightly flour the counter and roll the chilled dough into a rectangle roughly 10 by 16 inches (25 by 40 cm). Set the butter square in the center. Fold the two short ends of dough over the butter so they meet or slightly overlap, then pinch the seams closed. Turn the packet so the seam is on the side, roll it into a rectangle about 8 by 16 inches (20 by 40 cm), and fold it in thirds like a letter. Wrap and chill for 25 minutes.
Complete the folds. Set the dough on the lightly floured counter with the folded edge facing you. Roll it into an 8-by-16-inch (20-by-40-cm) rectangle and fold it in thirds again. Wrap and refrigerate for 25 minutes. Repeat that roll-and-fold once more, then chill for another 25 minutes. If the butter starts to soften, or you see it pushing through the dough, stop and refrigerate the packet before continuing. Brush away excess flour before each fold so it does not become trapped in the layers.
Shape the kringles. Line two baking sheets with parchment. Divide the dough in half and work with one piece at a time, keeping the other chilled. Roll each piece into a rectangle about 8 by 14 inches (20 by 35 cm). Spread half the almond filling down the lengthwise center, leaving a 1-inch (2.5-cm) border at the ends. Fold one long side over the filling, then the other side over it, pinching the seam and ends closed. Turn each filled log seam-side down and gently curve it into an oval. Transfer one to each sheet, leaving room for the pastry to expand. Pinch the ends together lightly so the oval holds its shape.
Proof and heat the oven. Cover the pastries loosely with a clean towel and let them rise at room temperature for 60 minutes, until visibly puffy. They may not double in size. During the last 20 minutes of rising, heat the oven to 375°F (190°C). Whisk the egg-wash egg with 1 tablespoon water and brush a thin coat over the exposed dough. Avoid pooling egg wash around the seams, where it can glue the layers together.
Bake. Bake one sheet at a time for about 28 minutes, rotating the pan once if your oven browns unevenly. The pastry should be well puffed and deep golden, not pale at the folds. Check the center of the filling with a food thermometer: it must reach 160°F (71°C), the USDA FSIS safe minimum temperature for egg dishes. If the outside browns before the center reaches that temperature, loosely cover it with foil and continue baking in short intervals.
Cool and ice. Leave each pastry on its sheet for 5 minutes, then transfer it carefully to a rack and cool for 20 minutes. Stir the powdered sugar and milk until smooth and thick but pourable; add a few drops of milk if it is too stiff, or a spoonful of powdered sugar if too thin. Drizzle over the cooled kringles. Let the icing settle briefly, then slice each oval into 6 portions with a serrated knife.

Tips

Keep the butter cold, but workable. Butter that is rock-hard can break through the dough, while warm butter smears into it instead of forming layers. If the butter cracks as you roll, let the dough sit at room temperature for a few minutes; if it feels greasy or soft, chill it.
Measure flour lightly. Spoon flour into the measuring cup and level it rather than packing it down. Too much flour makes the dough stiff and can make rolling difficult. Use only a light dusting on the counter and brush off the excess before folding.
Use almond paste, not marzipan, when possible. Almond paste is less sweet and gives the filling a clear almond flavor without making it cloying. Marzipan can work in a pinch, but it is sweeter and firmer; reduce the filling sugar to 1 tablespoon (12 g) and beat it thoroughly with the egg and butter.
Seal the filling inside. A small amount of filling leaking during baking is normal, but loose seams can let much of it escape. Pinch the dough closed firmly, place the seam underneath, and avoid overfilling the pastry ends.

Serving Suggestions

Serve the kringle in slim slices with coffee or tea for breakfast, a fika-style afternoon break, or a dessert spread. Its almond filling is rich, so smaller portions are satisfying alongside fresh berries, sliced pears, or citrus. For brunch, pair it with plain yogurt, fruit, and savory dishes such as eggs or a cheese board rather than adding another very sweet pastry.

The icing is easiest to slice once it has begun to set. For neater pieces, use a long serrated knife and a gentle sawing motion instead of pressing straight down, which can compress the flaky layers. If serving a crowd, cut the ovals into 12 portions before bringing them to the table, and keep any pastry that has been sitting out within the two-hour food-safety window.

Variations

Cardamom almond: Add ½ teaspoon (about 1 g) ground cardamom to the filling. Cardamom is common in Scandinavian baking and brings a warm, aromatic note that complements almond without changing the method. A little finely grated lemon zest is another option; use about 1 teaspoon and avoid the bitter white pith.

Raisin filling: Stir ⅓ cup (50 g) raisins into the almond filling. For softer fruit, soak the raisins in hot water for 10 minutes, drain them very well, and pat dry before adding. That optional soaking adds 10 minutes to the total time. Wet raisins can make the filling loose, so do not add them while dripping.

Less almond-forward: Replace the almond extract with 1 teaspoon (5 ml) vanilla extract. The filling will still taste of almond paste, but the flavor will be rounder and milder. If almond paste is unavailable, finely ground blanched almonds can be used in a different filling, but they do not bind or sweeten like almond paste; mix 1 cup (100 g) ground almonds with ½ cup (100 g) sugar, 2 tablespoons (28 g) softened butter, and enough beaten egg to make a spreadable paste.

Simple shortcut: Store-bought all-butter puff pastry can replace the homemade folded dough, but the result will be thinner and less bread-like, with a different texture. Thaw it according to its package directions, keep it cold, and shape and fill as directed. Bake according to the pastry package guidance, checking that the egg filling reaches 160°F (71°C); baking time will vary with the pastry’s thickness and brand.

Storage and Reheating

Because the filling contains egg, refrigerate leftover kringle within 2 hours of baking or serving. Store it covered in the refrigerator for 3 to 4 days. The pastry is most flaky on the day it is baked; refrigeration softens the layers somewhat, while icing may become tacky. For best texture, keep the kringle whole until serving and slice only the portions you need.

To freeze, wrap a fully cooled, uniced kringle tightly, then place it in a freezer-safe container or bag for up to 2 months for best quality. Thaw it overnight in the refrigerator, then warm it unwrapped in a 300°F (150°C) oven until the center reaches 165°F (74°C), the USDA FSIS temperature for reheated leftovers. Check with a food thermometer. Cool briefly and add fresh icing after warming. If the pastry is already iced, thaw it in the refrigerator and warm individual portions gently; the icing may melt and need a fresh drizzle.

Frequently Asked Questions

Is this the same as Swedish kringlor?
Not exactly. Kringle is a name used for several Scandinavian pastries, while kringlor can also refer to small twisted or knotted baked goods. This recipe is a Swedish-inspired oval almond pastry using folded dough; traditions and shapes vary by region and household.

Can I make the dough ahead?
Yes. You can complete the folds, wrap the dough well, and refrigerate it overnight before shaping. Let it sit just long enough to roll without cracking, while keeping it cool. For a longer pause, freeze the folded dough for up to 1 month and thaw it overnight in the refrigerator before shaping.

Why did butter leak out while I was folding?
The butter may have been too warm, the dough may have been rolled too thin, or a seam may have opened. Chill the dough whenever it feels soft, use gentle pressure, and patch small tears by pressing a little dough over the opening. A little butter at the edges is manageable; extensive leaking usually means the butter softened too much.

Can I use marzipan instead of almond paste?
Yes, but marzipan is sweeter and firmer. Reduce the filling sugar as noted in the tips, and mix the filling until it spreads easily. The finished pastry will have a sweeter, denser almond center than one made with almond paste.

Can I make one large kringle instead of two?
You can shape one larger oval, but it will be harder to transfer and may bake less evenly. Two smaller pastries are easier to handle and give more flaky edge in each slice. If you do make one, use a large lined sheet, leave room around the oval, and rely on its color and the filling’s 160°F (71°C) temperature rather than assuming the usual baking time will be exact.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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