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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.

Ingredients

Scale

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

Find it online: https://tastemadebyclara.com/wisconsin-apple-kringle-recipe/