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

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 (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