Why Make This Recipe

Wisconsin Apple Kringle is a delightful pastry that brings a taste of the Midwest to your kitchen. It’s perfect for breakfast, snack time, or dessert. The combination of flaky dough and sweet apple filling makes it irresistible. Plus, it’s a fun treat to share with family and friends!

How to Make Wisconsin Apple Kringle

Ingredients

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)

Directions

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.
Preheat the oven to 375°F (190°C). Roll out the 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.
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.
Mix powdered sugar, vanilla, and water until smooth. Drizzle over cooled Kringle and let it set before slicing.

How to Serve Wisconsin Apple Kringle

Serve Wisconsin Apple Kringle warm or at room temperature. It’s delicious on its own, but you can also add a dollop of whipped cream or a scoop of vanilla ice cream for a special treat!

How to Store Wisconsin Apple Kringle

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the fridge for about a week. You can also freeze it for up to 2 months.

Tips to Make Wisconsin Apple Kringle

Make sure your butter is cold for the best flaky texture.
Don’t skip refrigerating the dough; this helps with easy rolling and shaping.
Feel free to add more spices like cinnamon for extra flavor!

Variation

Try using different fruit fillings like cherry or blueberry for a fun twist on the classic recipe!

FAQs

1. Can I use store-bought dough instead of making my own?
Yes, store-bought puff pastry can save you time!

2. How can I tell when the Kringle is done baking?
It should be golden brown on top. A toothpick inserted in the center should come out clean.

3. Can I make this ahead of time?
Yes! You can make the dough a day ahead and store it in the fridge. Just let it sit at room temperature for a bit before rolling it out.