Wisconsin Apple Kringle Recipe

Introduction

Wisconsin Apple Kringle is a delightful pastry featuring flaky layers wrapped around sweet apple filling. This traditional treat offers a perfect balance of buttery dough and warmly spiced fruit, ideal for breakfast or dessert.

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 tsp 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, cubed butter until the mixture resembles coarse crumbs.
3. Step 3: Add the yeast mixture and egg to the flour mixture. Stir gently until the dough comes together, being careful not to overmix.
4. Step 4: Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill.
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 over the filling lengthwise, sealing the edges. Shape the dough into an oval or horseshoe and transfer it to a parchment-lined baking sheet.
8. Step 8: Optionally, brush the top with a little egg wash for a glossy finish. Bake for 22–25 minutes until golden brown and flaky. Allow to cool completely on a wire rack.
9. Step 9: To make the glaze, mix powdered sugar, vanilla extract, and 2–3 tsp water until smooth. Drizzle over the cooled Kringle and let the glaze set before slicing.

Tips & Variations

• Use cold butter straight from the fridge for flakier layers in the dough.
• Swap apple pie filling with other fruit preserves like cherry or apricot for different flavors.
• For a spicier touch, add a pinch of cinnamon or nutmeg along with the cardamom.
• If you prefer a less sweet glaze, reduce the powdered sugar or drizzle with a light dusting of cinnamon sugar instead.

Storage

Store the Apple Kringle in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days, then bring to room temperature before serving. Reheat gently in a low oven to restore flakiness without drying out the pastry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare and chill the dough up to 24 hours in advance. Keep it wrapped tightly in the refrigerator to maintain moisture and flavor.

Is it possible to freeze the Kringle?

Absolutely. Freeze the baked and cooled Kringle wrapped well in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge and reheat briefly before serving.

Wisconsin Apple Kringle Recipe

Print Recipe

★★★★★

4.9 from 63 reviews

This Wisconsin Apple Kringle is a classic Scandinavian-inspired pastry featuring a flaky, buttery dough filled with spiced apple pie filling, folded into a distinctive oval shape, baked to golden perfection, and finished with a sweet vanilla glaze. It’s an indulgent dessert perfect for breakfast or a special treat.

• Author: Joe
• Prep Time: 1 hour 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 1 hour 40 minutes
• Yield: 1 large kringle (8–10 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American, Scandinavian

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

Instructions

1. Prepare the Dough: In a small bowl, combine warm milk, water, and active dry yeast. Let it sit for 5 minutes until foamy to activate the yeast.
2. Mix Dry Ingredients: 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 mixture resembles coarse crumbs.
3. Combine Wet and Dry: Add the yeast mixture and the egg to the flour mixture. Stir gently just until the dough comes together, being careful not to overmix which could toughen the pastry.
4. Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up and rest.
5. Shape the Kringle: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle. Spread the apple pie filling down the center lengthwise and sprinkle the ground cardamom evenly over the filling.
6. Fold and Seal: Fold the dough over the filling lengthwise, pinching the edges to seal the apple filling inside. Shape the dough into an oval or horseshoe form and transfer it onto a parchment-lined baking sheet.
7. Bake: Optionally brush the dough lightly with egg wash for a shiny finish. Bake in the preheated oven for 22 to 25 minutes until the kringle is golden brown and flaky. Remove and cool completely on a wire rack.
8. Prepare and Add Glaze: Mix powdered sugar, vanilla extract, and 2 to 3 teaspoons of water until smooth. Drizzle the glaze over the cooled kringle and let it set before slicing and serving.

Notes

• Use cold butter to achieve a flaky pastry texture.
• Be careful not to overmix the dough to keep it tender.
• Ensure the milk is warm, not hot, to properly activate yeast.
• Let the kringle cool completely before glazing to prevent the glaze from melting off.
• Apple pie filling can be substituted with fresh diced apples mixed with sugar and cinnamon if preferred.

Keywords: Wisconsin Kringle, Apple Kringle, Apple pastry, Flaky apple dessert, Scandinavian pastry