Wisconsin Apple Kringle Recipe

Introduction

Wisconsin Apple Kringle is a flaky, buttery pastry filled with spiced apple pie filling, perfect for a cozy breakfast or a sweet treat. This recipe captures the classic Scandinavian-American flavor with a tender, layered dough and a smooth vanilla glaze.

Ingredients

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 3 tbsp granulated sugar
• 1 cup unsalted butter, cold and cubed
• 2 tsp active dry yeast
• 1/3 cup whole milk, warm
• 2 tsp water
• 1 egg
• 2 oz apple pie filling
• 1/4 tsp ground cardamom
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2–3 tsp water (for glaze)

Instructions

1. Step 1: In a small bowl, combine warm milk, 2 teaspoons water, and yeast. Let sit for 5 minutes until the mixture becomes foamy.
2. Step 2: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. Step 3: Add the yeast mixture and egg to the flour mixture. Stir gently just until the dough comes together, being careful not to overmix.
4. Step 4: Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour to chill thoroughly.
5. Step 5: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle.
6. Step 6: Spread the apple pie filling down the center of the dough and sprinkle evenly with ground cardamom.
7. Step 7: Fold the dough lengthwise over the filling, sealing the edges well. Shape into an oval or horseshoe and transfer to a parchment-lined baking sheet.
8. Step 8: Optional: Brush the dough with a light egg wash for a golden finish. Bake for 22–25 minutes until the Kringle is golden brown and flaky. Let cool completely on a wire rack.
9. Step 9: To prepare the glaze, mix powdered sugar, vanilla extract, and water until smooth. Drizzle over the cooled Kringle and allow it to set before slicing and serving.

Tips & Variations

• Chilling the dough thoroughly makes it easier to handle and enhances the pastry’s flakiness.
• Use high-quality or homemade apple pie filling for the best flavor and texture.
• Cardamom adds a subtle Scandinavian touch; feel free to adjust the quantity or omit based on your taste.

Storage

Store leftover Kringle in an airtight container at room temperature for up to 2 days. To reheat, warm slices gently in a low oven or microwave for a few seconds to revive the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough a day ahead and keep it tightly wrapped in the refrigerator. Let it come to a slightly softer temperature before rolling out.

What can I substitute for apple pie filling?

You can use other fruit fillings such as cherry or blueberry, or fresh apples sautéed with sugar and spices to create a homemade alternative.

Wisconsin Apple Kringle Recipe

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★★★★★

4.5 from 149 reviews

A traditional Wisconsin Apple Kringle featuring a flaky, buttery pastry filled with sweet apple pie filling and a hint of cardamom, finished with a smooth vanilla glaze. This recipe makes a delightful oval-shaped Danish pastry perfect for breakfast or dessert.

• Author: Clara
• Prep Time: 1 hour 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: American, Scandinavian-inspired

Ingredients

Scale 1x2x3x

Dough:

• 2 cups all-purpose flour
• 1 tsp kosher salt
• 3 tbsp granulated sugar
• 1 cup unsalted butter, cold and cubed
• 2 tsp active dry yeast
• 1/3 cup whole milk, warm
• 2 tsp water
• 1 egg

Filling and Glaze:

• 2 oz apple pie filling
• 1/4 tsp ground cardamom
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 2–3 tsp water (for glaze)

Instructions

1. Prepare the Dough: In a small bowl, combine the warm milk, water, and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active. Meanwhile, in a large bowl, whisk together the flour, kosher salt, and granulated sugar. Cut in the cold, cubed butter using a pastry cutter or fingers until the texture resembles coarse crumbs. Add the foamy yeast mixture and the egg to the dry ingredients, stirring gently just until the dough forms. Avoid overmixing to maintain a flaky texture. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
2. Shape the Kringle: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle, roughly 10×14 inches. Spread the apple pie filling evenly down the center lengthwise, then sprinkle with ground cardamom for a warm, aromatic flavor. Carefully fold the dough over the filling lengthwise, sealing the edges by pinching or pressing them together. Shape the filled dough into an oval or horseshoe shape and transfer it to a parchment-lined baking sheet.
3. Bake: Optionally brush the surface with a bit of egg wash made from the reserved egg for a golden, glossy finish. Bake the kringle in the preheated oven for 22–25 minutes or until the pastry is golden brown and flaky. Remove from the oven and allow it to cool completely on a wire rack before adding the glaze.
4. Add Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 to 3 teaspoons of water until the glaze is smooth and pourable. Drizzle the glaze evenly over the cooled kringle. Let the glaze set before slicing and serving to ensure a clean cut and enhanced flavor.

Notes

• Chilling the dough thoroughly makes it easier to handle and results in flakier layers.
• Use high-quality or homemade apple pie filling for the best flavor and texture.
• Cardamom adds a lovely Scandinavian touch; you can adjust the amount or omit it if preferred.
• Store leftover kringle in an airtight container at room temperature for up to 2 days to maintain freshness.

Keywords: Wisconsin Apple Kringle, Apple Kringle Recipe, Apple Pastry, Danish Pastry, Flaky Pastry, Apple Pie Filling, Homemade Kringle