Wisconsin Apple Kringle Recipe

Introduction

Wisconsin Apple Kringle is a delightful Danish pastry filled with sweet apple pie filling and a hint of cardamom. This flaky, buttery treat is perfect for breakfast or a cozy dessert, offering a delicious combination of tender dough and spiced fruit.

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 tsp water, and active dry 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, cubed butter until the mixture resembles coarse crumbs.
3. Step 3: Add the yeast mixture and egg to the flour mixture. Stir just until the dough comes together; avoid overmixing.
4. Step 4: Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
5. Step 5: Preheat 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 with ground cardamom.
7. Step 7: Fold the dough over the filling lengthwise, sealing the edges. Shape it into an oval or horseshoe and transfer to a parchment-lined baking sheet.
8. Step 8: Optionally, brush the top with a bit of egg wash. Bake for 22–25 minutes until golden brown and flaky. Let 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 set before slicing.

Tips & Variations

• Use chilled butter and a light hand when mixing to ensure a flaky dough texture.
• For extra flavor, add chopped nuts like pecans or walnuts to the apple filling before folding.
• Swap apple pie filling for other fruit preserves, such as cherry or apricot, for a different twist.
• Allow the dough to rest longer in the fridge if time permits; this helps develop better flavor and texture.

Storage

Store leftover Kringle in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to a week. Reheat gently in a low oven or microwave for a few seconds to refresh the flaky texture before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, the dough can be made and refrigerated for up to 24 hours before shaping. This can improve flavor and make the process easier.

What if I don’t have cardamom?

If you don’t have cardamom, you can substitute with a pinch of cinnamon or nutmeg for a warm, spiced flavor that complements the apple filling.

Wisconsin Apple Kringle Recipe

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★★★★★

4.9 from 57 reviews

This Wisconsin Apple Kringle is a classic Danish pastry with a flaky, buttery crust filled with sweet apple pie filling and a hint of cardamom. Perfectly baked until golden and topped with a smooth vanilla glaze, it’s an irresistible treat ideal for breakfast or dessert.

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

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 (for yeast mixture)
• 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, 2 tsp water, and 2 tsp active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is activated.
2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp kosher salt, and 3 tbsp granulated sugar. Cut in 1 cup cold, cubed unsalted butter until the mixture resembles coarse crumbs, ensuring a flaky texture.
3. Combine Wet and Dry: Add the yeast mixture and 1 egg to the flour mixture. Stir gently just until the dough comes together, being careful not to overmix to preserve flakiness.
4. Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to relax and firm up the dough for easier rolling.
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 2 oz of apple pie filling evenly down the center and sprinkle with 1/4 tsp ground cardamom.
6. Fold and Seal: Fold the dough lengthwise over the filling and carefully seal the edges. Shape the folded dough into an oval or horseshoe form and transfer it onto a parchment-lined baking sheet.
7. Bake: Optionally brush the top with egg wash for a golden finish. Bake in the preheated oven for 22–25 minutes until the pastry is golden brown and flaky. Remove and cool completely on a wire rack.
8. Add the Glaze: Mix 1 cup powdered sugar with 1 tsp vanilla extract and 2–3 tsp water until smooth. Drizzle this glaze over the cooled kringle and allow it to set before slicing and serving.

Notes

• Use cold butter to ensure a flaky pastry texture.
• Do not overmix the dough to keep it tender.
• Chilling the dough is crucial for easy handling and better texture.
• Apple pie filling can be replaced with other fruit fillings as desired.
• Egg wash is optional but adds a beautiful golden sheen.
• Allow the glaze to set completely to avoid it running off when slicing.

Keywords: Apple Kringle, Danish pastry, apple dessert, flaky pastry, Wisconsin dessert, baked pastry, apple filling