Wisconsin Apple Kringle Recipe

Introduction

Wisconsin Apple Kringle is a delightful pastry featuring a flaky, buttery crust filled with warm, sweet apple filling and a hint of cardamom. Perfect for breakfast or dessert, this classic treat combines rich flavors and a tender texture that’s sure to impress.

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 warm milk, 2 tsp water, and yeast. Let sit for 5 minutes until foamy.
2. Step 2: In a large bowl, whisk together flour, kosher salt, and granulated sugar. Cut in cold butter until the mixture resembles coarse crumbs.
3. Step 3: Add the yeast mixture and egg to the flour mixture. Stir just until dough comes together, being careful not to overmix.
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 apple pie filling down the center of the dough and sprinkle evenly with ground cardamom.
7. Step 7: Fold the dough lengthwise over the filling, sealing the edges. Shape into an oval or horseshoe and transfer to a parchment-lined baking sheet.
8. Step 8: (Optional) Brush the top with a little egg wash. Bake for 22–25 minutes until golden brown and flaky.
9. Step 9: Cool completely on a wire rack before adding the glaze.
10. Step 10: In a small bowl, whisk powdered sugar, vanilla extract, and 2–3 tsp water until smooth. Drizzle the glaze over the cooled kringle.

Tips & Variations

• For extra flakiness, use cold butter and handle the dough minimally to keep it tender.
• Try substituting apple pie filling with cherry or berry preserves for a different fruit twist.
• If you prefer a spicier flavor, add a pinch of cinnamon along with the cardamom.
• Chill the shaped kringle briefly before baking to help maintain shape and improve 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 5 days. Reheat gently in a warm oven for a few minutes to refresh the flaky texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to 24 hours in advance and keep it wrapped in the refrigerator. This also helps develop flavor and improves texture.

What can I use instead of active dry yeast?

You can use instant yeast as a substitute. Use the same amount but add it directly to the flour mixture without proofing in water first.

Wisconsin Apple Kringle Recipe

Print Recipe

★★★★★

4.7 from 118 reviews

This Wisconsin Apple Kringle is a classic Danish pastry beloved in Wisconsin, featuring a flaky, buttery crust filled with sweet apple pie filling and a hint of cardamom. The dough is enriched with yeast for a soft, tender texture, baked to golden perfection, then finished with a smooth vanilla glaze, making it a perfect treat for breakfast, brunch, or dessert.

• Author: Dylan
• 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
• 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

Instructions

1. Prepare the Dough: In a small bowl, combine the warm milk, water, and active dry yeast. Let this mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active. In a large bowl, whisk together the 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 the egg, stirring just until the dough comes together—avoid overmixing to keep the dough tender. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour.
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 down the center of the rectangle and sprinkle with ground cardamom for a warm, spiced flavor. Fold the dough over the filling lengthwise, sealing the edges to encase the filling. Shape your kringle into an oval or horseshoe shape, then transfer it to a parchment-lined baking sheet for baking.
3. Bake: Optionally, brush the top with a little beaten egg to achieve a glossy, golden finish. Bake in the preheated oven for 22–25 minutes, or until the kringle is golden brown and flaky. Once baked, remove it from the oven and cool completely on a wire rack before glazing.
4. Add Glaze: In a small bowl, whisk 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 to add sweetness and a beautiful finishing touch.

Notes

• Ensure butter is very cold for a flaky dough texture.
• Do not overmix the dough to prevent a tough pastry.
• Chilling the dough before rolling helps with handling and develops the texture.
• Use a sharp knife to seal edges completely to avoid filling leaks during baking.
• Allow the kringle to cool completely before adding glaze, or the glaze may melt and not set properly.

Keywords: Wisconsin Apple Kringle, apple pastry, Danish pastry, apple pie filling, cardamom pastry, homemade kringle