Wisconsin Apple Kringle
A flaky, buttery pastry filled with spiced apple filling and topped with a sweet glaze, this Wisconsin Apple Kringle is a cozy homemade treat that’s perfect for breakfast, dessert, or coffee breaks.
Equipment
- Mixing Bowls
- Rolling Pin
- Baking sheet
- Parchment Paper
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 3 tbsp granulated sugar
- 1 cup unsalted butter cold, cubed
- 2 tsp active dry yeast
- ⅓ cup whole milk warm
- 2 tsp water
- 1 egg
- 2 oz apple pie filling
- ¼ tsp ground cardamom
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tsp water for glaze
Instructions
- In a small bowl, combine warm milk and water, sprinkle with yeast, stir, and let sit until foamy (about 5 minutes).
- In a large bowl, whisk together flour, salt, and sugar.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Add yeast mixture and egg, mixing gently until dough comes together. Do not overmix.
- Form dough into a ball, wrap in plastic wrap, and chill for at least 1 hour.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll dough into a rectangle about ¼ inch thick. Spread apple pie filling down the center, sprinkle with cardamom.
- Fold dough over filling, sealing edges, and shape into an oval or horseshoe. Transfer to baking sheet.
- Bake for 22–25 minutes until golden brown and flaky. Cool on a wire rack.
- Mix powdered sugar, vanilla extract, and 2–3 tsp water into a smooth glaze. Drizzle over cooled pastry before serving.
Notes
For a fresher filling, substitute canned apple pie filling with sautéed apples, sugar, and cinnamon. Kringle can be frozen unglazed and reheated before serving.