Wisconsin Apple Kringle is a flaky, buttery Danish pastry filled with sweet apple filling and finished with a smooth vanilla glaze. This Wisconsin Apple Kringle recipe brings bakery-quality layers and classic Midwestern flavor right to your kitchen. Perfect for holidays, brunch, or gifting, this pastry is as impressive as it is delicious.
Why You’ll Love This Recipe
- Buttery, flaky laminated pastry
- Sweet apple filling in every bite
- Beautiful oval ring presentation
- Perfect for holidays and special gatherings
- Make-ahead friendly dough
Ingredients
For the Pastry
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1/4 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold and cubed
- 1/3 cup whole milk, cold
- 1 egg, beaten
- 2 (21 oz) cans apple pie filling
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
Instructions
Step 1 – Make the Dough
In a food processor, combine flour, sugar, yeast, cardamom, and salt.
Add cold cubed butter and pulse 10–12 times until butter pieces are pea-sized.
Add cold milk and beaten egg. Pulse just until the dough begins to come together.
Transfer to a lightly floured surface and gently form into a rough rectangle. Wrap tightly in plastic wrap and refrigerate overnight.
Step 2 – Create the Layers
On a floured surface, roll dough into an 8×15-inch rectangle. Fold into thirds like a brochure to create layers. Rotate 90 degrees and repeat rolling and folding.
Wrap and refrigerate for 30 minutes.
Repeat this rolling and folding process three more times to build flaky layers.
Step 3 – Prepare for Baking
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
Divide dough in half. Roll each half into a 6×24-inch rectangle.
Spread a thin layer of apple filling down the center of each rectangle. Fold one side over the filling and pinch to seal. Brush the exposed edge with egg white and fold the remaining side over, sealing tightly.
Shape each filled log into an oval ring and place on prepared baking sheet.
Step 4 – Proof and Bake
Brush with egg white and let rest in a warm place for 1 hour.
Bake for about 25 minutes, or until lightly golden brown.
Step 5 – Glaze
Whisk powdered sugar, vanilla extract, and water until slightly runny.
Glaze the Wisconsin Apple Kringle immediately after baking. Allow glaze to set.
Transfer to a wire rack and cool completely before slicing.
Tips & Tricks
- Keep butter cold for flaky layers.
- Do not overfill to prevent leaking.
- Chill dough if it becomes too soft while working.
- Use homemade apple filling for extra flavor.
- Add chopped pecans for crunch.
Details
- Prep Time: 40 minutes (plus overnight chill)
- Rest Time: Overnight + 1 hour proof
- Bake Time: 25 minutes
- Total Time: About 12 hours including resting
- Yield: 2 kringles
- Category: Dessert / Pastry
- Method: Baking
- Cuisine: Danish-American
- Difficulty: Advanced
Notes
- Best served slightly warm or at room temperature.
- Store tightly wrapped to maintain freshness.
- Freeze unglazed kringle for up to 2 months.
Nutrition (Approximate per slice)
- Calories: 320 kcal
- Carbohydrates: 42 g
- Protein: 4 g
- Fat: 15 g
FAQ
What is Wisconsin Apple Kringle?
It is a flaky Danish-style pastry shaped into an oval ring and filled with fruit.
Can I make the dough ahead?
Yes, the dough must chill overnight and can be prepared 1–2 days in advance.
Can I use fresh apples instead of canned filling?
Yes, cook apples with sugar and cinnamon until soft before using.
How do I store Wisconsin Apple Kringle?
Store at room temperature for 2 days or refrigerate up to 5 days.
Can I freeze it?
Yes, freeze before glazing for best texture.
Storage
- Room Temperature: 2 days, tightly wrapped
- Refrigerator: Up to 5 days
- Freezer: Up to 2 months
- Reheat: Warm gently in oven at 300°F for 8–10 minutes
Similar Recipes
Wisconsin Apple Kringle
Ingredients
For the Pastry
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1/4 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1 cup unsalted butter cold and cubed
- 1/3 cup whole milk cold
- 1 egg beaten
- 2 21 oz cans apple pie filling
For the Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
Instructions
Step 1 – Make the Dough
- In a food processor, combine flour, sugar, yeast, cardamom, and salt.
- Add cold cubed butter and pulse 10–12 times until butter pieces are pea-sized.
- Add cold milk and beaten egg. Pulse just until the dough begins to come together.
- Transfer to a lightly floured surface and gently form into a rough rectangle. Wrap tightly in plastic wrap and refrigerate overnight.
Step 2 – Create the Layers
- On a floured surface, roll dough into an 8×15-inch rectangle. Fold into thirds like a brochure to create layers. Rotate 90 degrees and repeat rolling and folding.
- Wrap and refrigerate for 30 minutes.
- Repeat this rolling and folding process three more times to build flaky layers.
Step 3 – Prepare for Baking
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Divide dough in half. Roll each half into a 6×24-inch rectangle.
- Spread a thin layer of apple filling down the center of each rectangle. Fold one side over the filling and pinch to seal. Brush the exposed edge with egg white and fold the remaining side over, sealing tightly.
- Shape each filled log into an oval ring and place on prepared baking sheet.
Step 4 – Proof and Bake
- Brush with egg white and let rest in a warm place for 1 hour.
- Bake for about 25 minutes, or until lightly golden brown.
Step 5 – Glaze
- Whisk powdered sugar, vanilla extract, and water until slightly runny.
- Glaze the Wisconsin Apple Kringle immediately after baking. Allow glaze to set.
- Transfer to a wire rack and cool completely before slicing.
Notes
- Best served slightly warm or at room temperature.
Conclusion
Wisconsin Apple Kringle is a buttery, flaky pastry filled with sweet apple goodness and topped with silky glaze. With its delicate layers and beautiful presentation, this Wisconsin Apple Kringle recipe is perfect for holidays, brunch, or whenever you want a show-stopping homemade treat.