Wisconsin Apple Kringle Recipe

Introduction

Wisconsin Apple Kringle is a delightful Danish pastry filled with sweet apple pie filling and hints of warm cardamom. Its flaky, buttery layers and glossy glaze make it a perfect treat 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 the warm milk, 2 teaspoons water, and active dry yeast. Let it sit for 5 minutes until the mixture becomes foamy.
2. Step 2: In a large bowl, whisk together flour, kosher salt, and granulated sugar. Cut in the cold, cubed 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—avoid overmixing for a tender crust.
4. Step 4: Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
5. Step 5: Preheat your oven to 375°F (190°C). On a floured surface, roll the chilled dough into a large rectangle.
6. Step 6: Spread the apple pie filling evenly down the center of the dough rectangle. Sprinkle ground cardamom over the filling.
7. Step 7: Fold the dough lengthwise over the filling, pressing the edges to seal. Shape it into an oval or horseshoe and transfer to a baking sheet lined with parchment paper.
8. Step 8: Optionally, brush the top with a bit of beaten egg for a golden shine. Bake for 22–25 minutes until the crust is golden brown and flaky. Let it cool completely on a wire rack.
9. Step 9: To make the glaze, mix powdered sugar, vanilla extract, and 2 to 3 teaspoons water until smooth. Drizzle the glaze over the cooled Kringle and allow it to set before slicing and serving.

Tips & Variations

• Use chilled butter and cold tools to keep the dough flaky and tender.
• Try substituting apple pie filling with cherry or blueberry preserves for a different fruit twist.
• For extra texture, add chopped toasted pecans or walnuts inside before folding.

Storage

Store the Kringle in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly and freeze for up to 1 month. Thaw at room temperature before serving. Reheat gently in a low oven to restore flakiness if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Since instant yeast doesn’t need to be proofed, mix it directly with the dry ingredients and proceed as usual.

What is the best way to roll out the dough?

Work on a lightly floured surface and roll from the center outward evenly to create a large rectangle. Chill the dough again if it becomes too soft to handle.

Wisconsin Apple Kringle Recipe

Print Recipe

★★★★★

4.8 from 52 reviews

This Wisconsin Apple Kringle is a delightful pastry featuring a flaky, buttery dough filled with sweet apple pie filling and a hint of cardamom. Baked to golden perfection and topped with a smooth vanilla glaze, this traditional Scandinavian-inspired treat is perfect for breakfast or dessert.

• Author: Amy
• Prep Time: 1 hour 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 1 large Kringle (8–10 servings) 1x
• Category: Dessert Pastry
• Method: Baking
• Cuisine: American (Wisconsin/Scandinavian influenced)

Ingredients

Scale 1x2x3x

Dough 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

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 warm milk, water, and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is activated. In a large bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar. Cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Add the yeast mixture and egg, stirring just until the dough comes together—be careful not to overmix. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to chill and rest.
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. Spread the apple pie filling evenly down the center of the rectangle and sprinkle with ground cardamom for a fragrant twist. Carefully fold the dough over the filling lengthwise, sealing the edges securely. Shape the assembled dough into an oval or horseshoe shape and transfer it to a baking sheet lined with parchment paper.
3. Bake: Optionally, brush the top of the shaped Kringle with a bit of egg wash to enhance the golden color and shine. Bake the pastry in the preheated oven for 22–25 minutes, or until it is golden brown and flaky. Once baked, remove from the oven and cool completely on a wire rack to set the texture.
4. Add Glaze: In a small bowl, mix together the powdered sugar, vanilla extract, and 2–3 teaspoons of water until you achieve a smooth glaze consistency. Drizzle the glaze evenly over the cooled Kringle. Allow the glaze to set before slicing and serving.

Notes

• Use cold butter to achieve a flaky dough texture.
• Make sure the milk is warm, not hot, to properly activate the yeast.
• Do not overmix the dough to maintain flakiness.
• Egg wash is optional but recommended for a glossy finish.
• Let the Kringle cool completely before glazing to prevent glaze from melting.

Keywords: Wisconsin Apple Kringle, apple pastry, flaky pastry, cardamom apple dessert, vanilla glaze, traditional Kringle