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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.

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 (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

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