Print

Wisconsin Apple Kringle Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 18 reviews

A classic Wisconsin Apple Kringle featuring a flaky, buttery pastry filled with spiced apple pie filling, topped with a sweet vanilla glaze, perfect for breakfast or dessert.

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
  • 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
  • 3 tsp water

Instructions

  1. Prepare the Dough: In a small bowl, combine warm milk, water, and yeast. Let sit for 5 minutes until foamy, indicating the yeast is activated.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, salt, and sugar. Cut in the cold cubed butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
  3. Combine Dough: Add the foamy yeast mixture and egg to the dry ingredients. Stir gently just until the dough comes together; avoid overmixing to keep it flaky.
  4. Chill Dough: Form the dough into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour to firm up.
  5. Shape the Kringle: Preheat oven to 375°F. On a floured surface, roll out the chilled dough into a large rectangle. Spread apple pie filling down the center and sprinkle with ground cardamom. Fold the dough lengthwise over the filling, seal the edges securely, then shape into an oval or horseshoe. Transfer to a parchment-lined baking sheet.
  6. Bake: Optionally brush the dough with egg wash for a golden finish. Bake for 25 minutes until golden brown and flaky. Remove from oven and cool completely on a wire rack.
  7. Add Glaze: In a small bowl, mix powdered sugar, vanilla extract, and water until smooth. Drizzle generously over the cooled kringle and allow the glaze to set before slicing and serving.

Notes

  • Use cold butter to ensure a flaky, tender crust.
  • If apple pie filling is not available, substitute with diced fresh apples cooked with cinnamon and sugar.
  • Egg wash is optional but helps achieve a richer golden color on the crust.
  • For a crispier crust, allow the kringle to cool fully on a wire rack before glazing.
  • Store leftover kringle wrapped tightly in plastic wrap at room temperature for up to 2 days or refrigerate up to 5 days.

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