Wisconsin Apple Kringle Recipe

ByDorothy Miller
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Imagine pulling a golden, flaky pastry from the oven, its buttery aroma mingling with warm cinnamon and sweet apples. This Wisconsin Apple Kringle delivers that experience, a layered Danish-style pastry with a gooey, spiced apple center and a sweet vanilla glaze. After perfecting this recipe through multiple tests, I can confirm that using cold, cubed butter is the secret to its signature tender, crisp layers. It’s a showstopping treat that’s perfect for a special breakfast or a comforting dessert.

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Wisconsin Apple Kringle

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  • Author: Dorothy Miller

Ingredients

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  • 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
  • 2 oz apple pie filling
  • 1/4 tsp ground cardamom
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tsp water (for glaze)

Instructions

  1. In a small bowl, combine warm milk, water, and yeast. Let sit for 5 minutes until foamy.
  2. In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs.
  3. Add the yeast mixture and egg. Stir just until dough comes together—do not overmix.
  4. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
  5. Preheat oven to 375°F (190°C). Roll out chilled dough into a large rectangle on a floured surface.
  6. Spread apple pie filling down the center and sprinkle with cardamom.
  7. Fold the dough over the filling lengthwise, sealing the edges. Shape into an oval or horseshoe form and transfer to a parchment-lined baking sheet.
  8. Brush with a bit of egg wash (optional) and bake for 22–25 minutes, until golden brown and flaky. Cool completely on a wire rack.
  9. Mix powdered sugar, vanilla, and water until smooth. Drizzle over cooled Kringle and let set before slicing.

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