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Wisconsin Apple Kringle Recipe

Wisconsin Apple Kringle Recipe
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★★★★★

4.7 from 10 reviews

This Wisconsin Apple Kringle is a flaky, buttery pastry filled with sweet apple pie filling and a hint of cardamom, topped with a smooth vanilla glaze. Perfect for breakfast, dessert, or a special occasion treat, this recipe combines a tender yeast dough with a delightful apple filling wrapped in a classic oval shape.

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, combine warm milk, 2 tsp water, and the active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar to evenly distribute the ingredients.
  3. Cut in Butter: Add the cold, cubed unsalted butter into the flour mixture. Using a pastry cutter or fingers, work the butter into the flour until the mixture resembles coarse crumbs.
  4. Combine Wet and Dry: Add the yeast mixture and the egg to the flour and butter mixture. Stir gently until the dough just comes together; avoid overmixing to keep the dough tender.
  5. Chill Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour to allow it to rest and firm up.
  6. Preheat Oven: When ready, preheat your oven to 375°F (190°C) to prepare for baking.
  7. Roll Dough: On a floured surface, roll out the chilled dough into a large rectangle to provide a base for the filling.
  8. Add Filling: Spread the apple pie filling evenly down the center of the dough rectangle and sprinkle with ground cardamom for a warm, aromatic flavor.
  9. Shape Kringle: Fold the dough lengthwise over the filling, sealing the edges carefully to encase the filling. Shape the filled dough into an oval or horseshoe shape and place it onto a parchment-lined baking sheet.
  10. Apply Egg Wash and Bake: Optionally brush the surface with a bit of beaten egg to promote browning. Bake in the preheated oven for 22–25 minutes until the pastry is golden brown and flaky.
  11. Cool: Remove the Kringle from the oven and cool completely on a wire rack to set its structure before glazing.
  12. Prepare Glaze: In a small bowl, mix powdered sugar, vanilla extract, and 2–3 tsp water until smooth. Drizzle the glaze evenly over the cooled Kringle.
  13. Set and Serve: Allow the glaze to set for a few minutes before slicing and serving your delicious Wisconsin Apple Kringle.

Notes

  • Use cold butter for a flakier dough texture.
  • Letting the dough rest in the refrigerator is important for easier handling and better texture.
  • Apple pie filling can be homemade or store-bought; ensure it’s not too watery to avoid soggy dough.
  • Optional egg wash adds a beautiful golden shine.
  • For a dairy-free variation, substitute milk and butter with plant-based alternatives.
  • Store leftover Kringle covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • Reheat slices gently in the oven for a fresh-baked feel.

Nutrition

Keywords: Kringle, Apple Kringle, Wisconsin Kringle, Apple pastry, Yeast pastry, Apple dessert, Flaky pastry

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