Wisconsin Apple Kringle Recipe
There is something incredibly special about the Wisconsin Apple Kringle that captures the heart and taste buds in every bite. This flaky, buttery pastry filled with sweet-spiced apple filling is a true Midwestern treasure, perfect for sharing with loved ones over coffee or as a delightful dessert after dinner. The harmony between its tender crust and vibrant apple center wrapped in a light vanilla glaze creates a comforting treat that feels like a warm hug on a plate. If you’ve never tried making this iconic pastry yourself, you’re in for a rewarding and delicious experience that will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of the Wisconsin Apple Kringle lies in its simplicity and the quality of each ingredient. Every component plays an essential role—from the flaky all-purpose flour dough that gives it structure to the cozy spiced apple filling that bursts with flavor, and finally the sweet vanilla glaze that adds a perfect finishing touch.
- 2 cups all-purpose flour: The foundation of your flaky kringle dough for that tender yet sturdy texture.
- 1 tsp kosher salt: Enhances all flavors and balances the sweetness perfectly.
- 3 tbsp granulated sugar: Adds just the right amount of sweetness to the dough.
- 1 cup unsalted butter, cold and cubed: Critical for producing the iconic layers and flakiness in the pastry.
- 2 tsp active dry yeast: Brings a subtle lightness to the dough with gentle rising.
- 1/3 cup whole milk, warm: Activates the yeast and adds richness to the dough.
- 2 tsp water: Helps in blending the yeast mixture just right.
- 1 egg: Binds the dough while giving it a tender crumb.
- 2 oz apple pie filling: The star of the filling—sweet, juicy, and aromatic.
- 1/4 tsp ground cardamom: Adds a unique, warm spice that complements the apple beautifully.
- 1 cup powdered sugar: For the melt-in-your-mouth vanilla glaze.
- 1 tsp vanilla extract: Infuses the glaze with luscious flavor.
- 2–3 tsp water (for glaze): To get the perfect drizzle consistency.
How to Make Wisconsin Apple Kringle
Step 1: Prepare the Dough
Start by waking up your yeast to give the dough that wonderful lift. Combine warm milk, water, and the active dry yeast in a small bowl and let it sit until it’s foamy, about five minutes. Meanwhile, mix your flour, salt, and sugar in a large bowl. Then, take your cold, cubed butter and cut it into the flour mixture until it looks like coarse crumbs—this technique is what creates those irresistible flaky layers.
Step 2: Bring It Together
Next, add your yeast mixture and egg into the flour and butter crumbs. Stir gently just until the dough comes together, being careful not to overwork it. This care keeps your kringle tender and light. Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least an hour to chill and rest. This resting step makes rolling it out later so much easier and helps develop more flavor.
Step 3: Shape the Kringle
When you’re ready to bake, preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a large rectangle. Place the apple pie filling down the center, sprinkling cardamom over the apples for a fragrant twist that elevates this classic. Fold the dough lengthwise over the filling, sealing the edges carefully to keep all that juicy goodness inside. Shape your kringle either into an oval or its signature horseshoe form and transfer it to a parchment-lined baking sheet.
Step 4: Bake to Golden Perfection
For an optional touch of shine, brush the kringle with a bit of egg wash before baking. Slide it into the oven and bake for 22 to 25 minutes until the crust is beautifully golden and irresistibly flaky. Once out of the oven, let the kringle cool completely on a wire rack so it can set and remain sturdy for slicing.
Step 5: Add the Glaze
The final flourish is that classic glaze. Mix powdered sugar, vanilla extract, and water until you have a smooth, drizzle-able consistency. Gently pour or zigzag the glaze over your cooled kringle. Let it set a little before slicing so every piece has that delightful glaze topping that melts on your tongue.
How to Serve Wisconsin Apple Kringle
Garnishes
While the Wisconsin Apple Kringle shines on its own, a sprinkle of finely chopped toasted nuts like pecans or sliced almonds can add a crunch that contrasts beautifully with the flaky crust. A dusting of cinnamon or a few fresh apple slices on the side can also enhance presentation and flavor, making each serving feel special and inviting.
Side Dishes
This kringle pairs wonderfully with a cup of hot coffee or a spiced chai latte for a cozy morning or afternoon treat. For an elegant brunch, consider serving alongside fresh fruit salad or a dollop of lightly whipped cream to balance the richness and sweet spice of the pastry.
Creative Ways to Present
Looking to impress your guests? Present slices of the Wisconsin Apple Kringle on a wooden serving board with small jars of honey or maple syrup nearby. You can also serve warm with a scoop of vanilla bean ice cream for an unexpected dessert twist that is sure to delight everyone at the table.
Make Ahead and Storage
Storing Leftovers
Leftover Wisconsin Apple Kringle keeps beautifully when wrapped tightly in plastic wrap and stored at room temperature for 2 to 3 days. This ensures the pastry maintains its soft flakes without drying out, allowing you to enjoy a slice anytime with minimal fuss.
Freezing
If you want to savor your kringle over a longer period, freezing is an excellent option. Wrap the entire kringle or individual slices securely in plastic wrap and then in foil before freezing. When properly stored, it will keep well for up to two months, making it convenient to pull out for special occasions.
Reheating
To bring your kringle back to life, thaw it at room temperature, then warm slices gently in a low oven or toaster oven at 300°F (150°C) for 5 to 7 minutes. This revives the flaky crust and makes the apple filling luscious again, as if it were freshly baked just for you.
FAQs
What makes a Wisconsin Apple Kringle different from other pastries?
The distinguishing feature is the unique flaky, buttery dough combined with the spiced apple filling and a sweet vanilla glaze on top. Its horseshoe or oval shape and flaky layers set it apart from other fruit-filled pastries.
Can I use fresh apples instead of apple pie filling?
Yes, but for best results, cook the fresh apples down with sugar, cinnamon, and a touch of lemon juice to mimic the flavor and texture of apple pie filling before adding it to the kringle.
Is it necessary to chill the dough before shaping?
Absolutely. Chilling firms up the butter in the dough, which is key to achieving those flaky, layered textures once baked. It also makes the dough easier to handle and roll out.
Can this recipe be made gluten-free?
Substituting all-purpose flour with a gluten-free blend may work but can affect the texture. It’s best to use a blend specially formulated for pastries and incorporate xanthan gum if it’s not already included to help mimic the dough’s elasticity.
How long can I keep the glazed kringle at room temperature?
The glazed Wisconsin Apple Kringle will stay fresh for about 2 to 3 days at room temperature when wrapped well to prevent drying out. Beyond that, it’s better to refrigerate or freeze to maintain freshness.
Final Thoughts
There is truly nothing like sharing a freshly baked Wisconsin Apple Kringle with friends or family to create warm memories around the table. Its balanced sweetness, flaky texture, and cozy apple flavor make it a treat you will want to make again and again. Don’t hesitate to try this recipe for your next baking adventure—you might just discover your new all-time favorite indulgence.
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Wisconsin Apple Kringle Recipe
- Total Time: 1 hour 45 minutes
- Yield: 1 Kringle (8 servings) 1x
- Diet: Vegetarian
Description
Wisconsin Apple Kringle is a classic Danish pastry with a buttery, flaky crust filled with sweet apple pie filling and warm cardamom spice. This recipe features a tender yeast dough that is rolled out, filled, folded, and baked to golden perfection. Finished with a simple vanilla glaze, the Kringle offers the perfect balance of crisp texture and fruit sweetness—ideal for brunch, dessert, or cozy gatherings.
Ingredients
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 (about 110°F)
- 2 tsp water, warm
- 1 large 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 (adjust for consistency)
Instructions
- Prepare the Dough: In a small bowl, combine the warm milk, warm water, and active dry yeast. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active. In a large bowl, whisk together the flour, kosher salt, and granulated sugar. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Add the yeast mixture and the egg, stirring gently until the dough just comes together—avoid overmixing to keep the dough tender. Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to chill and firm up.
- Shape the Kringle: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle approx 12 x 8 inches. Spread the apple pie filling evenly down the center lengthwise, then sprinkle ground cardamom over the filling for aromatic spice. Fold the dough over the filling lengthwise, sealing the edges by pinching with your fingers to prevent leakage during baking. Shape the filled dough into an oval or horseshoe form and transfer it carefully to a parchment-lined baking sheet.
- Bake: Optionally, brush the surface with egg wash for a shiny golden finish. Bake the Kringle in the preheated oven for 22–25 minutes until the crust is golden brown and flaky. Remove from oven and cool entirely on a wire rack before glazing to preserve the crust’s texture.
- Add Glaze: In a small bowl, whisk together the 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 for 15-20 minutes before slicing and serving.
Notes
- Make sure the milk and water used for activating yeast are not too hot to prevent killing the yeast; around 110°F is ideal.
- Chilling the dough is critical for easier handling and flakier texture.
- Apple pie filling can be homemade or store-bought; ensure it’s not too syrupy to avoid sogginess.
- For a dairy-free variation, substitute butter with a plant-based margarine and use a non-dairy milk.
- The glaze consistency can be adjusted by adding more or less water to achieve either a thicker drizzle or a thinner coating.
- Store leftover Kringle in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert, Pastry
- Method: Baking
- Cuisine: Danish-American
Nutrition
- Serving Size: 1 slice (approx 1/8 of Kringle)
- Calories: 320
- Sugar: 15g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Wisconsin Kringle, Apple Kringle, Danish pastry, apple pastry, flaky pastry, dessert, breakfast treat
