This Wisconsin Apple Kringle is a flaky, buttery pastry filled with spiced apple pie filling and topped with a sweet vanilla glaze. Perfect for breakfast or dessert, its tender layers and comforting flavors make it a delightful treat for any occasion.
Total Time:1 hour 45 minutes
Yield:6 servings
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 (for glaze)
Instructions
Prepare the Dough: In a small bowl, combine the warm whole milk, 2 teaspoons water, and active dry yeast. Let the mixture sit for 5 minutes until it becomes foamy, indicating the yeast is activated.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar to evenly distribute the dry components.
Incorporate Butter: Cut the cold unsalted butter into the flour mixture until it resembles coarse crumbs, which helps create a flaky texture in the dough.
Add Wet Ingredients: Stir in the foamy yeast mixture and the egg just until the dough comes together. Avoid overmixing to keep the dough tender.
Chill the Dough: Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for at least 1 hour to rest and firm up.
Shape the Kringle: Preheat the oven to 375°F (190°C). Roll the chilled dough out on a floured surface into a large rectangle. Spread the apple pie filling down the center of the dough and sprinkle with ground cardamom for added warmth and flavor.
Fold and Seal: Fold the dough lengthwise over the filling, sealing the edges securely. Shape the filled dough into an oval or horseshoe form and transfer it onto a parchment-lined baking sheet.
Bake: Optionally brush the top with some egg wash for a glossy finish. Bake the kringle for 25 minutes until it turns golden brown and flaky. Remove from oven and allow to cool completely on a wire rack.
Add Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 3 teaspoons of water until smooth. Drizzle the glaze over the cooled kringle and let it set before slicing and serving.
Notes
Use cold butter for the dough to maximize flakiness.
Make sure the milk is warm but not hot to properly activate the yeast.
If fresh apples are preferred, cook them with sugar and cinnamon to create a homemade pie filling.
Let the kringle cool completely before glazing to prevent melting the glaze.
Egg wash is optional but gives the kringle a nice golden color.
The shape of the kringle can be oval or horseshoe depending on preference.
Store leftovers in an airtight container for up to 2 days.
