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Wisconsin Apple Kringle Recipe

Wisconsin Apple Kringle Recipe
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★★★★★

5.2 from 25 reviews

This Wisconsin Apple Kringle is a flaky, buttery pastry filled with spiced apple pie filling and topped with a sweet vanilla glaze. Originating from Danish heritage and popularized in Wisconsin, this dessert is perfect for breakfast or a delightful treat with coffee. The layered dough and fragrant cardamom give it a unique and irresistible flavor.

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

  • 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, mix warm whole milk, 2 tsp water, and active dry yeast. Allow the mixture to sit for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or fingers until the texture resembles coarse crumbs.
  3. Mix Dough: Add the yeast mixture and one egg to the flour mixture. Stir just until the dough begins to come together; avoid overmixing to keep the dough flaky.
  4. Chill Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up the butter and hydrate the flour.
  5. 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 along the center and sprinkle with ground cardamom.
  6. Fold and Form: Fold the dough lengthwise over the apple filling, sealing the edges carefully. Shape the pastry into an oval or horseshoe and transfer it to a parchment-lined baking sheet.
  7. Bake the Kringle: Optionally, brush the top with a bit of egg wash to encourage browning. Bake for 22 to 25 minutes or until the crust 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 evenly over the cooled Kringle and let it set before slicing and serving.

Notes

  • Use cold butter to create a flaky texture in the dough.
  • Ensure the yeast is foamy before adding to the dry ingredients for a light and airy dough.
  • The apple pie filling can be replaced with fresh diced apples mixed with sugar and cinnamon if preferred.
  • Adjust water in the glaze for desired consistency—thicker glaze will take longer to set.
  • Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Nutrition

Keywords: Wisconsin Apple Kringle, Apple Kringle, Kringle pastry, Danish pastry, apple dessert, flaky pastry, spiced apple pastry

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