Cherry Almond Kringle with Vanilla Glaze

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This cherry almond kringle wraps a bright fruit filling in buttery, flaky puff pastry, then finishes with a simple vanilla glaze. Its braided wreath shape looks intricate, but the shaping comes from folding pastry strips over the filling in an alternating pattern.

The recipe keeps the filling focused: cherry preserves bring sweetness and fruit flavor, while almond flour and finely chopped almonds add a nutty note. Keep the pastry cold as you work, and use the recipe card for the exact amounts and baking details.

Why cherry and almond work so well

Cherry preserves make a cohesive filling that is easy to spread in a narrow strip. Almond flour helps give that filling body, and chopped almonds contribute a little texture against the soft fruit. Together, they complement the crisp pastry without adding extra flavors that compete with the cherries.

All-purpose flour is used for dusting the parchment and work surface, rather than as part of the filling. A light dusting helps keep the pastry from sticking as you arrange and shape it. Brush away any loose excess so it does not collect along the braid or seam.

Keep the pastry cold while shaping

Thawed puff pastry should be pliable enough to roll and fold, but still cold. If it becomes warm or soft while you shape it, the layers can lose definition and the pastry may be harder to handle. Work on lightly floured parchment, and return to the recipe card’s chilling guidance if the dough needs more time to firm up.

When joining the sheets, overlap their short ends evenly and press the seam together before rolling. A secure seam helps the rectangle hold together as you braid it. Keep the filling in a centered strip, with clear pastry at both ends; that gives you room to close the wreath without pushing filling out at the join.

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Build an even braid and a golden finish

Cutting matching strips from each long side makes the braid easier to fold neatly. Bring each strip diagonally across the filling, alternating sides as you go. Aim for a consistent pattern and avoid pulling the strips tight; they need room to rest over the filling as the pastry puffs.

Curve the braided pastry into a ring, then overlap and pinch the ends firmly. The egg beaten with water acts as an egg wash, helping the surface bake to a deep golden color. Transfer the wreath on its parchment so the shape is less likely to stretch or come apart on the way to the baking sheet.

Let the baked kringle cool on the sheet as directed before glazing. The powdered sugar, milk, and vanilla bean powder should form a smooth glaze; stir until no dry pockets remain, then drizzle it over the cooled pastry. Glazing while the kringle is hot can make the finish run off instead of settling over the braid.

Frequently Asked Questions

How can you keep the pastry from becoming difficult to shape?

Start with pastry that is pliable but still cold, and work on lightly floured parchment. If it softens as you handle it, pause and follow the recipe card’s chilling guidance before continuing. Cold pastry is easier to cut, braid, and curve into a ring.

How do you help keep the filling inside the wreath?

Spread the cherry mixture in a narrow, centered strip and leave the ends clear. Fold the side strips diagonally over the filling without stretching them, then overlap and pinch the ring’s ends securely so the filling is enclosed at the join.

When should you add the vanilla glaze?

Wait until the kringle has cooled on the baking sheet for the time listed on the recipe card. Stir the powdered sugar, milk, and vanilla bean powder until smooth, then drizzle the glaze over the cooled pastry so it can settle across the braid.