Raspberry Kringle
Raspberry Kringle is a dessert that blends classic techniques with a modern flair, for a beautiful holiday pastry! It’s buttery crust holds is filled with a tart raspberry filing, and a golden choux layer is on top with an almond glaze. So delicous!
I love a good homemade pastry for the holidays! Inspired by our Danish Kringle recipe, this Raspberry Kringle is finished with a drizzle of almond glaze and a sprinkle of sliced almonds. The flaky crust holds a ribbon of tart raspberry filing, while the golden choux layer adds a light, airy texture.
Raspberry Kringle
This versatile treat is perfect for breakfast with coffee, an afternoon tea, or as a sweet conclusion to a holiday meal. And this danish kringle brings a touch of sweetness to any celebration and is a joy to share (double the recipe!)
Why I love this recipe
- Ultimate holiday or special brunch recipe.
- Great for Easter, July 4th, Christmas and New Years.
- Impressive, festive, and delicious and surprisingly easy to make!
Gather these ingredients
Crust:
- Unsalted butter – cold, cut into chunks
- Flour
- Salt
- Raspberry pie filling
Egg Layer:
- Butter (unsalted)
- Salt
- Flour
- Eggs – room temp
- Vanilla extract
Almond Glaze:
- Confectioner’s sugar
- Half and half (or milk)
- Almond extract
- Sliced almonds
- Fresh raspberries
How to Make Raspberry Kringle
Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside.
Make the Bottom Crust:
- Beat the cold butter chunks, flour, and salt in a stand mixer bowl until crumbly. Add the cold water and beat until it forms a soft ball of dough.
- Cut the dough ball in half with a knife. Mold one half into “HALF” of a rope on the baking sheet. Use the other half to complete the rope, forming an oval ring about 12 inches long and 8 inches wide.
- Pat the dough down slightly to flatten it to about 1½ inches wide.
- Spread the raspberry filling evenly around the circular dough, leaving about ¼ inch from the edges.
Make the Top Layer:
- Heat the water, butter, and salt in a small saucepan over medium-high heat until boiling.
- Add the flour and stir quickly until it forms a gooey ball of dough.
- Scoop the dough into a large bowl and beat for about 30 seconds to release some heat.
- Next, add the eggs one at a time, and mix in the vanilla extract.
- Scrape the batter into a ziplock bag and snip a small corner to pipe.
- Pipe the batter evenly over the raspberry filling and spread it gently to cover.
- Bake for 50 minutes to 1 hour, or until the kringle is golden brown. Remove from the oven and let it cool completely while preparing the glaze.
Make the Glaze:
- Mix the powdered sugar, half-and-half, and almond extract until the mixture is thick but pourable. Adjust with milk or powdered sugar as needed for consistency.
- Drizzle the glaze over the cooled kringle.
- Sprinkle the sliced almonds over the glaze and allow it to set for about 10 minutes.
- Garnish with fresh raspberries, cut into slices, and serve.
Tips & substitutions
- Follow the directions to a T and you’ll be so impressed with the final results!
- Don’t like almond? Leave it out and just use vanilla.
- Swap out the raspberries for apricot, apple, pumpkin, cherry, blueberry pie filling–what’s your favorite fruit?
- Make up to 24 hours in advance.
- Double the recipe and give one away for the holidays – it’s a beautiful homemade baked gift.
Serving suggestions
Serve Raspberry Kringle for Christmas or New Year’s breakfast with ham breakfast casserole, pepper bacon, fruit salad, and Christmas punch!/i
Storage
Store leftovers at room temperature for up to 3 days in an airtight container or tightly wrapped to keep fresh. You can freeze this, but ensure the glaze has fully set before wrapping. Use a sturdy container to prevent it from being crushed in the freezer so it stays looking beautiful!
Check out these other fabulous Christmas breakfast treats while you’re here
Get the Recipe:
Raspberry Kringle
Ingredients
Crust:
- ½ cup unsalted butter, cold and cut into chunks
- 1 cup flour
- ½ teaspoon salt
- ¼ cup cold water
- ¾ cup raspberry pie filling
Egg layer:
- 1 cup water
- ½ cup unsalted butter
- ½ teaspoon salt
- 1 cup flour
- 3 eggs, room temp
- 2 Tbsp vanilla extract
Almond glaze
- 1 cup confectioners’ sugar
- 2 tablespoons half and half or milk
- ½ tsp almond extract
- ⅓ cup sliced almonds
- ¾ cup fresh raspberries
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
Make bottom crust:
- In the bowl of a stand mixer, beat together cold butter chunks, flour and salt until it becomes crumbly. Add cold water and beat until it forms a soft ball of dough.
- With a knife, cut off about ½ of the dough/ball and mold it into “HALF” of a “rope” on the baking sheet. Take the remaining ½ of dough and build the other side, to form an oval ring shape that is about 12 inches long and 8 inches wide. It will fit perfectly on the baking sheet (parchment paper).
- As it is formed, pat it down slightly to flatten it out to about 1 ½ inches wide.
- Now spread the raspberry filling evenly distributed all around the circular dough, leaving about ¼” from the edges.
Make the egg layer:
- In a small saucepan, heat the water, butter and salt over medium-high heat until it comes to a boil.
- Add flour and stir it in quickly until it comes together into a gooey ball of dough.
- Scoop the mixture into a large bowl and beat it for about 30 seconds to let out some of the heat, then add the eggs one by one, stopping after each addition is fully incorporated. Add the vanilla extract and mix to fully incorporate.
- Scrape the batter into a zip lock bag and snip the corner, just enough to be able to pipe the batter out over the raspberry filling. Pipe it out and spread it evenly.
- Bake for about 50 minutes to 1 hour until the kringle is golden brown. Remove from the oven and let cool completely. While cooling, prepare the glaze.
For the glaze:
- Beat together the powdered sugar, half & half, and almond extract until thick. You want it to be the consistency so you can drizzle it over the kringle. If too thick, add a few drops more of milk. Or to runny, add a tiny bit more of powdered sugar.
- After the kringle has cooled, drizzle with the almond glaze. Right after adding the glaze, sprinkle the sliced almonds and allow to sit for about 10 minutes. Last step is to add fresh raspberries for garnish and cut into slices and serve.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
