Print

Wisconsin Apple Kringle Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

This Wisconsin Apple Kringle is a flaky, buttery pastry filled with sweet apple pie filling and a hint of warm cardamom. A classic Danish-inspired dessert popular in Wisconsin, it features tender layers of yeast dough enveloping spiced apple filling, finished with a smooth vanilla glaze. Perfect for breakfast, brunch, or dessert, this recipe delivers a delicious balance of sweet fruit and rich, tender pastry.

Ingredients

Scale

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 the warm milk, water, and active dry yeast. Allow this mixture to sit for 5 minutes until it becomes foamy, indicating the yeast is activated. In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar. Cut the cold, cubed unsalted butter into the flour mixture using a pastry cutter or your fingers until the texture resembles coarse crumbs. Add the yeast mixture and the egg to the flour mixture, stirring just until the dough comes together. Avoid overmixing to keep the dough tender. Form the dough into a ball, wrap it tightly 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 dough and sprinkle the ground cardamom over the filling for a warm spice note. Fold the dough lengthwise over the filling, sealing the edges carefully to prevent leaks. Shape the folded dough into an oval or horseshoe form, then transfer it to a parchment-lined baking sheet.
  3. Bake: Optionally, brush the top of the dough with an egg wash to enhance browning and shine. Bake the kringle in the preheated oven for 22 to 25 minutes, or until the pastry is golden brown and flaky. Once baked, transfer to a wire rack and let it cool completely before adding the glaze.
  4. Add the Glaze: Prepare the glaze by mixing powdered sugar, vanilla extract, and 2 to 3 teaspoons of water until smooth and pourable. Drizzle the glaze evenly over the cooled kringle. Allow the glaze to set before slicing and serving to enjoy a perfect balance of sweet, flaky, and spiced flavors.

Notes

  • Ensure the milk and water mixture is warm (about 105-110°F) for optimal yeast activation.
  • Use cold butter to achieve the flaky texture in the dough.
  • Do not overmix the dough to prevent it from becoming tough.
  • The apple pie filling can be substituted with homemade cooked apples spiced with cinnamon for a fresher flavor.
  • Allow the kringle to cool before glazing to prevent melting the glaze.
  • Store leftover kringle in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

Keywords: Apple Kringle, Wisconsin pastry, Danish pastry, apple dessert, flaky pastry, yeast dough, apple pie filling, sweet glaze

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