Wisconsin Apple Kringle Pastry

Wisconsin apple kringle is a flaky pastry layered with lightly spiced apples, wrapped in tender dough, and finished with a sweet vanilla glaze. It is one of those bakery favorites that I was determined to make at home after falling in love with it during a visit to Milwaukee. Not only does it make a perfect treat for breakfast or a cozy dessert, but it is also the kind of recipe that creates happy kitchen memories year after year.

I first baked this kringle for a holiday brunch and now the smell of apples and cardamom always takes me right back to that cozy morning with my family and hot coffee.

Gather Your Ingredients

• All-purpose flour: Gives structure and flakiness. Select the freshest flour for best texture
• Kosher salt: Enhances flavors in both the dough and filling. Go for a pure sea salt without additives
• Granulated sugar: Sweetens the dough. A fine sugar blends in best
• Unsalted butter: Cold and cubed for a tender crust. Pick high quality European butter for extra flavor
• Active dry yeast: Provides lift and a delicate crumb. Make sure it foams to ensure freshness
• Whole milk: Adds richness to the dough. Warm to just above room temperature for best yeast activity
• Water: Activates the yeast and helps form the glaze. Always use filtered if possible
• Egg: Helps bind and enrich the dough. Large eggs at room temperature are best for even mixing
• Apple pie filling: The heart of the kringle. Choose a chunky baking apple filling for texture
• Ground cardamom: Brings a floral spice note. Always double check freshness as cardamom can lose potency quickly
• Powdered sugar: Sweet base for a silky glaze. Sift before using for lump-free drizzling
• Vanilla extract: Adds aroma and roundness. Select pure vanilla for the most flavorful result

How to Make It

Prepare the Yeast:

Combine the warm milk, water, and yeast in a small bowl and let it rest for about five minutes or until the surface bubbles and looks foamy. This ensures your yeast is active and ready to give your dough lift.

Make the Dough Base:

In a large bowl, whisk together the flour, salt, and sugar. Add the cold, cubed butter. Using your fingertips or a pastry cutter, work the butter into the flour until it forms coarse crumbs almost like sandy pebbles. This is where flakiness begins.

Mix Wet Ingredients and Combine:

Stir in the yeast mixture and egg. Fold lightly just until the dough holds together. The less mixing, the more tender the result, so stop as soon as it forms a shaggy ball.

Chill the Dough for Flakiness:

Shape the dough into a ball, wrap it in plastic, and refrigerate for at least one hour. Resting allows it to hydrate and the butter to firm back up creating magic in the oven.

Roll and Fill:

Preheat your oven to 375 degrees. Roll the chilled dough on a lightly floured work surface to a large even rectangle. Spread apple pie filling in a line down the center, leaving space on both sides. Sprinkle cardamom over the apples for that classic aroma.

Shape the Kringle:

Fold each long side of dough over the apple filling and gently pinch the seams to seal. Carefully shape the kringle into an oval or traditional horseshoe and place it onto a lined baking sheet.

Bake Until Golden:

Optionally brush the kringle with egg wash for gloss, then bake for twenty two to twenty five minutes until the crust is puffed and golden. Cool completely on a rack which helps the pastry crisp up.

Glaze and Finish:

In a bowl, whisk powdered sugar, vanilla, and water until smooth. The glaze should be thick but pourable. Drizzle generously over the cooled kringle making artful swirls. Let the glaze set before slicing with a sharp serrated knife.

My favorite piece is always the end slice since the dough gathers up all the apple syrup and the glaze pools along the edges. Baking this on a chilly fall afternoon once turned into a whole family event with everyone fighting for the first bite right off the cooling rack.

Flavor Boosters

Do not have cardamom You can use cinnamon, nutmeg, or a small pinch of allspice. For a richer dough you may sub half the butter with cream cheese to mimic a Danish pastry. Any chunky apple preserve or diced fresh apples quickly sautéed with sugar works too.

Serving Suggestions

Cut generous slices and serve warm with coffee or hot cider for a weekend brunch. It pairs beautifully with whipped cream or a scoop of vanilla ice cream as a dessert. Try tossing extra chopped toasted pecans or walnuts over the glaze for crunch.

Creative Twists

Kringle is a symbol of holiday hospitality across Wisconsin especially among Scandinavian communities. Fall is the best season for this recipe when apples are at their crisp juicy peak. Substitute pears or tart cherries for a spring twist or use peaches for a summer version.

Letting the butter stay cold is the secret to those flaky layers. If you want extra shine on your glaze dab a little melted butter into it before drizzling.

Common Questions About This Recipe

→ What makes this Wisconsin apple kringle unique?

The kringle features a buttery, layered dough, spiced apple filling, and a tender, flaky texture with a signature oval shape.

→ Can I use fresh apples instead of pie filling?

Yes, cook chopped apples with sugar and spices until soft as a substitute for pie filling for a homemade touch.

→ How do I keep the pastry flaky?

Chilling the dough before rolling and using cold butter ensures a flaky, layered pastry crust.

→ What is the best way to serve Wisconsin apple kringle?

Slice and serve at room temperature, with coffee or tea, or warm slightly for a comforting treat.

→ Can the kringle be made ahead?

Yes, prepare a day in advance. Store covered at room temperature; glaze just before serving for best result.