Wisconsin Apple Kringle Recipe

Introduction

The Wisconsin Apple Kringle is a delightful layered pastry filled with sweet apple pie filling and a hint of cardamom. Its flaky texture and rich glaze make it a perfect treat for breakfast or an afternoon snack. This recipe guides you through making this classic Danish-inspired pastry from scratch.

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, water, and yeast. Let sit for 5 minutes until 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 until the dough just comes together—avoid overmixing to keep the dough flaky.
4. Step 4: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
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 evenly down the center of the rectangle and sprinkle with ground cardamom.
7. Step 7: Fold the dough over the filling lengthwise, sealing the edges by pinching them together. Shape the dough into an oval or horseshoe and transfer it to a baking sheet lined with parchment paper.
8. Step 8: Optionally, brush the top lightly with egg wash for a golden finish. Bake for 22–25 minutes until the kringle is golden brown and flaky. Cool completely on a wire rack.
9. Step 9: To make the glaze, whisk together powdered sugar, vanilla extract, and 2–3 teaspoons of water until smooth. Drizzle the glaze over the cooled kringle and allow it to set before slicing and serving.

Tips & Variations

• For a richer dough, substitute half of the milk with heavy cream.
• Try other fillings such as cherry, raspberry, or cream cheese to personalize your kringle.
• Chilling the dough ensures the butter stays cold, which helps achieve a flaky texture.
• If you prefer a less sweet glaze, reduce the powdered sugar or use lemon juice instead of water for a tangy twist.

Storage

Store the kringle in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. Reheat gently in a low oven or microwave before serving to refresh the flaky texture. The glaze may soften during storage but will still add sweetness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast if I don’t have instant yeast?

Yes, the recipe calls for active dry yeast, which needs to be activated in warm liquid. Just be sure the milk is warm, not hot, to properly activate the yeast.

What if I don’t have apple pie filling?

You can make your own by cooking chopped apples with sugar and cinnamon until softened. Allow it to cool completely before using it as the filling for the kringle.

Wisconsin Apple Kringle Recipe

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★★★★★

4.7 from 96 reviews

This Wisconsin Apple Kringle is a flaky, buttery pastry filled with sweet apple pie filling and spiced with fragrant cardamom. The dough is enriched with butter and yeast, creating a tender, layered texture reminiscent of Danish pastries. After baking to a golden brown, it is finished with a smooth vanilla glaze that adds a delightful sweetness and shine, making it perfect for breakfast or dessert.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 servings 1x
• Category: Pastry
• Method: Baking
• Cuisine: American

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

• 2 oz apple pie filling
• 1/4 tsp ground cardamom

Glaze

• 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 whole milk, water, and active dry yeast. Let this mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active. In a larger bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar. Cut the cold, cubed unsalted butter into the dry ingredients using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the foamy yeast mixture and the egg to the flour mixture, stirring just until the dough comes together. Avoid overmixing to keep the dough tender.
2. Chill the Dough: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour. This chilling process rests the dough and helps it become easier to roll out later.
3. Shape the Kringle: Preheat the oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle. Spread the apple pie filling evenly down the center of the dough and sprinkle the ground cardamom over the filling for added flavor. Fold the dough over the filling lengthwise, carefully sealing the edges to prevent leakage. Shape the filled dough into an oval or horseshoe form and place it onto a parchment-lined baking sheet.
4. Bake the Kringle: Optionally, brush the surface with a bit of egg wash to promote a shiny, golden crust. Bake the kringle in the preheated oven for 22 to 25 minutes until it is golden brown and the layers are flaky. Once baked, transfer the kringle to a wire rack and allow it to cool completely.
5. Add the Glaze: Prepare the glaze by mixing powdered sugar, vanilla extract, and 2 to 3 teaspoons of water until smooth and pourable. Drizzle this glaze over the cooled kringle and let it set before slicing and serving.

Notes

• Make sure the milk is warm, not hot, to prevent killing the yeast.
• Cold butter is key to creating the flaky texture in the dough.
• Sealing the dough edges carefully prevents the filling from leaking out during baking.
• Let the kringle cool completely before glazing to ensure the glaze sets properly.
• You can substitute apple pie filling with your favorite fruit filling for variations.

Keywords: Wisconsin apple kringle, apple pastries, yeast dough pastry, cardamom apple kringle, glazed apple kringle, flaky apple pastry