Wisconsin Apple Kringle (Print Version)
Flaky, buttery pastry filled with apple and cardamom, shaped into an oval ring and topped with sweet vanilla glaze.
# Ingredients:
01 -
2 cups all-purpose flour
02 -
1 tsp kosher salt
03 -
3 tbsp granulated sugar
04 -
1 cup unsalted butter, cold and cubed
05 -
2 tsp active dry yeast
06 -
1/3 cup whole milk, warm
07 -
2 tsp water
08 -
1 egg
09 -
2 oz apple pie filling
10 -
1/4 tsp ground cardamom
11 -
1 cup powdered sugar
12 -
1 tsp vanilla extract
13 -
2–3 tsp water (for glaze)
# Steps to Follow:
01 -
In a small bowl, combine warm milk, water, and yeast. Let sit for 5 minutes until foamy. In a large bowl, whisk together flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add the yeast mixture and egg. Stir just until the dough comes together—do not overmix. Form into a ball, wrap in plastic, and refrigerate for at least 1 hour.
02 -
Preheat oven to 375°F (190°C). Roll out chilled dough into a large rectangle on a floured surface. Spread apple pie filling down the center and sprinkle with cardamom. 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.
03 -
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.
04 -
Mix powdered sugar, vanilla, and water until smooth. Drizzle over cooled Kringle and let set before slicing.
# Additional Notes:
01 -
Chill the dough thoroughly for easier handling and flakier layers.
02 -
Use high-quality apple pie filling or homemade for best flavor.
03 -
Cardamom adds a Scandinavian touch—adjust or omit based on preference.
04 -
Store leftover Kringle in an airtight container at room temperature for up to 2 days.