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Wisconsin Apple Kringle Recipe

Wisconsin Apple Kringle Recipe
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★★★★★

5.2 from 21 reviews

Wisconsin Apple Kringle is a flaky, buttery pastry filled with sweet apple pie filling and warm cardamom spice, perfectly topped with a vanilla glaze. This traditional Danish-inspired treat is a beloved Midwestern dessert that’s crispy on the outside and tender on the inside, making it perfect for breakfast, brunch, or a sweet snack.

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
  • 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
  • 2–3 tsp water

Instructions

  1. Prepare the Dough: In a small bowl, combine warm whole milk, 2 tsp water, and active dry yeast. Let it sit for 5 minutes until foamy to activate the yeast. In a large bowl, whisk together all-purpose flour, kosher salt, and granulated sugar. Cut in cold, cubed unsalted butter using a pastry cutter or fingers until the mixture resembles coarse crumbs. Add the yeast mixture and egg, stirring gently until the dough just comes together; avoid overmixing to keep the dough tender. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up.
  2. Shape the Kringle: Preheat your oven to 375°F (190°C). On a floured surface, roll out the chilled dough into a large rectangle. Spread the apple pie filling evenly down the center of the dough, then sprinkle ground cardamom over the filling to infuse warm spice notes. Fold the dough lengthwise over the filling, sealing the edges carefully to keep the filling inside. Shape the filled dough into an oval or horseshoe shape and transfer it to a baking sheet lined with parchment paper.
  3. Bake: Optionally brush the kringle with a little egg wash to enhance browning and gloss. Bake in the preheated oven for 22–25 minutes or until golden brown and flaky. Once baked, remove from oven and let cool completely on a wire rack to set the structure and flavors.
  4. Add Glaze: While the kringle cools, prepare the glaze by mixing powdered sugar, vanilla extract, and 2 to 3 teaspoons of water until smooth. Drizzle the glaze generously over the cooled pastry and allow it to set before slicing and serving.

Notes

  • Use cold butter for the dough to ensure a flaky texture.
  • Do not overmix the dough to prevent toughness.
  • Let the dough chill to make it easier to handle and roll out.
  • Optional egg wash gives a glossy, golden crust.
  • The glaze can be adjusted in thickness by varying the amount of water.
  • Store leftovers in an airtight container for up to 2 days for best freshness.
  • Reheat gently before serving for a fresh-baked feel.

Nutrition

Keywords: Apple Kringle, Wisconsin Kringle, Danish Pastry, Apple Pastry, Sweet Pastry, Dessert, Breakfast Pastry

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