Wisconsin Apple Kringle Pastry (Recipe for Printing)
Flaky pastry with spiced apple filling and vanilla glaze, inspired by Wisconsin's classic kringle.
# What You Need:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon kosher salt
03 -
3 tablespoons granulated sugar
04 -
1 cup unsalted butter, cold and cubed
05 -
2 teaspoons active dry yeast
06 -
1/3 cup whole milk, warmed
07 -
2 teaspoons water
08 -
1 large egg
→ Filling
09 -
2 ounces apple pie filling
10 -
1/4 teaspoon ground cardamom
→ Glaze
11 -
1 cup powdered sugar
12 -
1 teaspoon vanilla extract
13 -
2 to 3 teaspoons water
# How to Make It:
01 -
In a small bowl, stir together warm whole milk, water, and active dry yeast. Allow the mixture to stand for 5 minutes, until a frothy layer forms.
02 -
In a large mixing bowl, whisk all-purpose flour, kosher salt, and granulated sugar. Incorporate cold, cubed butter into the dry ingredients using a pastry cutter or fork until the texture is coarse and crumbly.
03 -
Add the foamy yeast mixture and egg to the dry ingredients. Stir gently until just combined. Avoid overworking the dough.
04 -
Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
05 -
Preheat oven to 375°F. On a floured surface, roll out the chilled dough into a large rectangle.
06 -
Spread apple pie filling evenly down the center of the dough rectangle. Sprinkle with ground cardamom.
07 -
Fold the dough over the filling lengthwise, sealing the edges securely. Shape the filled dough into an oval or horseshoe and place on a parchment-lined baking sheet.
08 -
Brush with egg wash if desired. Bake for 22 to 25 minutes, or until the crust is golden brown and flaky. Transfer to a wire rack and cool completely.
09 -
In a bowl, blend powdered sugar, vanilla extract, and enough water to achieve a smooth, pourable glaze.
10 -
Drizzle the glaze over the cooled Kringle. Allow the glaze to set before slicing and serving.
# Extra Tips:
01 -
For best results, keep ingredients cold during preparation for a flaky texture.