These kristiana kringles are perfect for the holiday season or any time of the year. A light and flaky almond flavored pastry treat that is quick and easy to make.
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Have you ever heard of a kristiana kringle (Or any kind of a kringle for that matter)?
By the way isn’t that just a fun name to say? I love it rolls off the tongue.
The word just kind of gives me goose bumps—kringle– it’s so lovely.
Maybe because it reminds me of Kris Kringle? You know the jolly fellow in the red suit?
I don’t know if these are related to him at all, but I can totally see him sitting down with a plate full of them.
Eating them up with a twinkle in his eye and his belly jiggling.
The Origin of Kringles
I did a quick little google search and found out that there are kringles similar to this style originate from Swedish, Danish and Norwegian countries.
I’m really not sure where this recipe originates from.
This Kringle Recipe
I was introduced several years ago at a gathering for our church congregation by a sweet neighbor Linda B. who brought some to share.
When I tried them, I was just intrigued by what was making my taste buds do a happy dance in my mouth. The combination of flaky pastry with almond flavored icing is just so delightful.
She shared the recipe with me and we have been making them in our family ever since.
I especially love making these kristiana kringles at Christmas time.
Maybe because of Kris Kringle?
IDK…
Why Kringles?
They are fun to share with neighbors or bring to a party. They look like they took all day to make. But they don’t. They are super easy. And they just taste special.
Aren’t those just the best kinds of recipes?
I love ‘em.
I’ve included this picture to show you what they are supposed to look at the various steps. It really isn’t until the very end that they start to look sort of fancy (and not like ugly blobs – hahaha). So don’t worry if yours look like ugly blobs somewhere in the middle steps. That’s perfectly normal. In the end they will taste like a million bucks.
Update (12/8/2021):
I’m so glad so many of you have been enjoying the recipe. I’ve updated the recipe instructions taking into consideration the comments you’ve left to hopefully make it a little easier. These are still a family favorite, years later. Happy baking!
Here’s a lemon version that is also delicious!
Kristiana Kringles
A light and flaky almond flavored pastry treat that is quick and easy to make.
Ingredients
CRUST:
- 1 cup (5 ounces) all-purpose flour
- ½ cup (1 stick) salted butter cold
- 2 tablespoons cold water
PASTRY FILLING:
- 1 cup water
- ½ cup (1 stick) butter
- 1 cup (5 ounces) all-purpose flour
- ¼ teaspoon salt
- 3 eggs
FROSTING:
- 2 tablespoons butter room temperature
- 2 cups (8 ounces) powdered sugar
- 1 teaspoon almond extract
- 2 tablespoons milk
TOPPING:
- sliced almonds optional
Instructions
-
Preheat the oven to 375 degrees F. Line a 12X18-inch rimmed baking sheet with parchment paper and set aside.
For the crust:
-
Combine 1 cup flour and ½ cup butter in a food processor or use a medium bowl and cut with 2 knives, fork or pastry cutter until mixture forms small crumbs. Add 2 tablespoons cold water and mix together until dough starts to come together. Mix with hands gently until ball forms with no more dry spots, being careful not to overmix.
-
Divide dough in half. Spread each half on prepared baking sheet in strips approximately 3-4” wide and 8-10” long. Wet or lightly grease fingertips a little to help spread out the dough. It’s okay if they look a little lumpy or uneven.
For the pastry filling:
-
In medium saucepan over medium high heat bring water and butter to a boil. Leaving pan on burner, turn off heat and add flour and salt. Stir until smooth dough forms. Add eggs (one at a time), stirring well after each addition until eggs are mixed completely and filling has a dough-like consistency. Spread half of pastry filling on each dough strip, covering tops well clear to the edges.
-
Bake at 375 degrees F for 40-45 minutes. Pastry filling should rise during baking. I like the texture best when the pasty is deep golden brown and the top is slightly firm to the touch. Remove from oven and let cool.
For the frosting:
-
Mix together (I use a hand mixer) the butter, powdered sugar and almond extract. Add milk gradually until desired frosting consistency is reached (you may use slightly less or slightly more milk depending on your preference).
-
Spread frosting on cooled strips then let sit for about 10-15 minutes until frosting sets. Then cut into slices (1 to 1-1/2” wide) and serve. Kringles, like most pastries, taste best the same day they are made.
Recipe Source: Adapted from a recipe shared with me by Linda B.
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
Can ready made puff pastry be used? Thanks
Hi Astrid, I have never tried it so I’m not sure. But it sounds really yummy! 🙂
Habe es gerade nachgebacken. Sehr gut geworden. Etwas schwer fand ich die Angabe mit dem Becher für die Butter. Aber Improvisation geht schon.. Danke Gruß Nicole
Hi Nicole, thanks to Google translate I think I figured out what you said (correct me if I’m wrong):
“Just baked it. Turned out very well. I found the information about the cup for the butter a bit difficult. But improvisation is fine. Thank you”
Sorry the butter was confusing. I edited the recipe to state that 1/2 cup of butter equals 1 stick. Hope that helps. Glad you liked the recipe.
If I have to make this the night before, any tips to keep it tasting fresh? I saw you said tastes best the day of. Wondering if I should wait and do frosting tomorrow?
Hi Emily. Like most pastries it’s definitely better the first day. I’m not sure frosting it tomorrow will make a lot of difference in taste today vs tomorrow. But maybe for looks yes. Make sure the pastry is cooled completely then wrap it really well so it doesn’t dry out. 😊
I do not frost it if serving the next day.. the frosting has a tendency to “ weep” on and into the pastry which can make it soggy.
We like it as well or better the next day!
Hi! I reviewed this before, and loved it! But I made this recipe again today and I was just wondering is the filling supposed to be on the thicker side or more watery???
Hi Olivia, the filling is definitely on the thicker side and not watery at all.
My filling is very watery. I made sure I followed the directions exactly, do you know what it could be?
I’m really not sure. I haven’t had anyone else have that problem and it doesn’t sound like you had it the first time you made it. Is it possible that you measured wrong on either the flour or water?
Ok. I’ll make sure I read the directions thoroughly. It actually was watery the first time but I thought it was supposed to be like that until I asked you. Thanks for the help!
Heather my filling came out watery as well with measuring on the mark!! But, I believe it was because I used the electric mixer to “Beat” each egg into the water & flour😱.. not suggested..do by hand. I saved it by pour into a Pyrex measuring cup & popped it into the micro; mixing till it thickened; spread it onto pastry & baked accordingly! Success!!
I’m glad you saved it Virginia. Thanks for popping in and letting me know. This is a super helpful comment for any others who are having trouble. I think the heat from the pan is what helps thicken the filling.
When you make the “ filling” bring the butter and water to a boil… I’ve made this for years and I always use an electric hand mixer for the next part… take pan off heat and dump in flour .. mix on medium until the dough pulls from the sides of the pan and begins to form a ball. Then I add the eggs one at a time beating well between each egg added. I think beating the flour in and until it begins to pull away from sides of pan is what’s causing yours to be runny
Thanks Ann! This is great info
I just tried it this morning and it was amazing!!! I got up super early to make it thinking it might be a while, but to my surprise it was just about an hour. It’s amazing.
Hey Olivia. Thanks for coming back and letting me know! So glad the recipe worked well for you and I agree it seems like it would take a lot longer than it does. 😊
Made this recipe for Christmas morning and am so excited to make it again for Easter! It’s amazing!!!
Thanks Rebekah! 😊
Can you freeze one pastry. Now that we won’t have all the family I only need one.
Hi Darlene—I’ve never tried freezing them but I think it should work. I would let it cool completely then wrap really well before freezing. I’m not sure how the icing would freeze but I think it should work because I know it works with cinnamon rolls which has similar icing. It would probably look a little prettier if you iced after they thawed if you’re worried abt looks. 😊 good luck and let me know how it goes.
Hi! I’m going to attempt to make this for Easter as a surprise!!! I’m just wondering about how long does this recipe take??? Thanks!
Hey Olivia, this would be perfect for Easter! I would say under an hour including baking. It’s one of those quick and easy recipes that tastes so good you can hardly believe it didn’t take all day 🙂
Hi there,
Is the butter for the dough supposed to be cold or room temp?
Thanks! I can’t wait to try it!
Good question Breanna. It’s just cold butter straight from the refrigerator. 😊 I’m excited to hear how you like it!
Heather, I have a question about the frosting! I do not have a hand mixer, will a spoon or whisk work just as well?
Hi Sunny, yes a whisk will work well. I would just make sure the butter is super soft —not melted but soft enough that it’s not sticking to the whisk the whole time.
There is no sugar in the pastry filling??
Thats right. Just the icing. I was surprised by that at first too.
Made this recipe yesterday for my kringle loving husband. It is a great recipe. I used almond emulsion in the icing and it rivals what we have bought in the past. Thank you!
Thanks for your comment Linda! Glad the recipe worked well for you. We love it too.
Are you supposed to put dough on top of the pastry filling as well?
Hi Sarah, thanks for the question. No you don’t put dough on the pastry filling. There is the crust layer, then the filling, then it is baked and iced after it is cooled. Hope that makes sense.