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Wisconsin Apple Kringle Recipe

Wisconsin Apple Kringle Recipe
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★★★★★

5 from 19 reviews

This Wisconsin Apple Kringle is a flaky, buttery pastry filled with sweet apple pie filling and subtly spiced with ground cardamom. Featuring a tender yeasted dough with a delicate glaze, this classic Danish-inspired treat is perfect for breakfast or dessert lovers craving a deliciously layered apple pastry.

Ingredients

Scale

Dough

  • 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

Filling

  • 2 oz apple pie filling
  • 1/4 tsp ground cardamom

Glaze

  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 2–3 tsp water

Instructions

  1. Prepare the Dough: In a small bowl, combine warm whole milk, water, and active dry yeast. Allow it to sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is activated. In a large mixing bowl, whisk together the all-purpose flour, kosher salt, and granulated sugar. Using a pastry cutter or your fingers, cut the cold, cubed butter into the flour mixture until it resembles coarse crumbs. Add the yeast mixture and the egg, stirring lightly until the dough just comes together. Be careful not to overmix. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 1 hour to firm up and develop flavor.
  2. Shape the Kringle: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a large rectangle. Evenly spread the apple pie filling down the center of the rectangle, then sprinkle with ground cardamom for added warmth and aroma. Carefully fold the dough over the filling lengthwise, sealing the edges tightly to encase the filling. Then, shape the dough into an oval or horseshoe form as traditional for a kringle. Transfer the shaped dough onto a parchment-lined baking sheet.
  3. Bake the Kringle: Optionally, brush the top of the kringle with a bit of egg wash to promote a glossy, golden crust. Bake the pastry in the preheated oven for 22 to 25 minutes, or until the crust is golden brown and flaky. Once baked, transfer to a wire rack and allow it to cool completely to room temperature before glazing.
  4. Add the Glaze: In a small bowl, whisk together the powdered sugar, vanilla extract, and 2 to 3 teaspoons of water until the mixture is smooth and pourable. Drizzle this glaze evenly over the cooled kringle. Let the glaze set before slicing and serving to ensure a beautiful finish and sweet flavor contrast.

Notes

  • If you don’t have apple pie filling, you can make your own by simmering chopped apples with sugar, cinnamon, and a little lemon juice until tender.
  • Ensure the butter is very cold when cutting into the flour to achieve a flaky dough texture.
  • Do not overwork the dough to keep it tender and flaky.
  • The glaze consistency can be adjusted by adding more or less water depending on your preference.
  • Store leftover kringle covered at room temperature for up to 2 days or freeze for longer storage.

Nutrition

Keywords: Kringle, Apple Kringle, Wisconsin pastry, Danish pastry, apple dessert, flaky pastry, breakfast pastry, apple pie filling, glazed pastry

Find it online: https://nayabaker.com/wisconsin-apple-kringle-recipe/