Wisconsin Apple Kringle Treat

Every time the leaves start to turn and there is just a hint of chill in the Wisconsin air I find myself craving the rich aroma and tender flakiness of a fresh-baked apple kringle. This classic pastry blends a buttery dough with sweet cinnamon apples and a delicate vanilla glaze making it the heart of any weekend breakfast or holiday table. My grandmother kept a kringle cooling on her counter almost every Sunday so this is my tribute to those cozy memory-filled mornings.

I made this the first time for a fall brunch with my neighbor and now it is our go-to treat any time apples are in season. It brings friends together and never fails to impress with that glossy glaze.

Ingredients

• All-purpose flour: Gives structure so the kringle holds its shape and is easy to work with
• Cold unsalted butter: Means lots of flaky layers and rich flavor choose a high-quality butter for best results
• Active dry yeast: Gives a gentle rise for that delicate crumb check the date to ensure freshness
• Whole milk: Adds fat and keeps the dough soft go for full-fat if possible
• Apple pie filling: Is the shortcut for tender fruit in every bite use a homemade filling if you have apples on hand
• Ground cardamom: Brings a subtle warmth without overpowering the apples look for fresh ground for the most aromatic taste
• Powdered sugar: Creates that silky sweet glaze sift it to avoid lumps
• Vanilla extract: Rounds out the glaze and brings everything together opt for real vanilla if you can
• Egg: Binds the dough and gives lovely color for the wash
• Granulated sugar: Provides subtle sweetness throughout the pastry
• Kosher salt: Sharpens all the flavors and balances the sweetness

Instructions

Mix the Yeast:

Combine warm milk water and yeast in a small bowl letting it sit until a foamy layer forms. This activates the yeast for a good rise and ensures your kringle will have the perfect texture.

Make the Dough:

In a large bowl whisk together flour salt and sugar. Cut in cubes of cold butter using a pastry cutter or fingertips working quickly to keep everything chilled. You want the mix to resemble chunky sand with visible bits of butter for lots of flakes.

Combine Wet and Dry:

Add the foamy yeast mixture and the egg to the flour blend. Stir with a sturdy spoon or spatula just until the dough begins coming together. Do not worry about perfection here and resist the urge to knead.

Chill:

Gather your dough gently into a ball and wrap it tightly in plastic. Chill for at least an hour or overnight for even better results. The cool resting time is essential for easy rolling and a tender final crumb.

Shape the Kringle:

Preheat your oven to a steady temperature. Dust your counter generously with flour and roll the dough into a broad rectangle. Spread apple pie filling evenly down the center and sprinkle lightly with cardamom for that signature bakery aroma.

Form the Oval:

Fold in the dough from both sides over the apples pinching well at the edges to seal. Curl the filled log into a wide oval or horseshoe and place on a parchment-lined sheet. This classic shape helps the pastry bake evenly and looks lovely on the table.

Bake:

Give the assembled kringle a brush with beaten egg to enhance browning. Bake until golden brown and flaky with a slight spring when pressed.

Glaze and Serve:

Mix powdered sugar vanilla and a splash of water until thick but pourable. Drizzle over the cooled pastry and let set before slicing to reveal those tender layers and spiced apple filling.

When I sprinkle the cardamom over the apples I am always reminded of the first autumn I spent baking with my grandmother in her sunlit kitchen. That warm fragrance still feels like coming home. The apple filling is my favorite part and I always sneak a spoonful before sealing the pastry.

Storage and Leftover Tips

Kringle keeps well at room temperature for one to two days if loosely covered. If you have leftovers wrap individual portions and store them in the refrigerator to maintain freshness. You can refresh slices in a low oven to bring back crispness in the crust.

Easy Ingredient Swaps

No apple pie filling on hand Try any thick fruit preserves or homemade stewed apples. Almond extract can replace vanilla in the glaze for a nutty twist. If needed you can use bread flour for more chew though it will change the texture slightly.

Perfect Ways to Serve This

Slice kringle while it is just barely warm for melt-in-your-mouth bites. Pair with hot coffee and a pat of salted butter or serve with a scoop of ice cream for a special dessert. Small pieces travel well in a lunchbox or for a festive picnic.

The Story Behind This Recipe

This kringle traces its roots back to Danish immigrants who settled in the Midwest bringing their pastry tradition along. Wisconsin bakeries made it an essential treat especially during holiday seasons and family gatherings. The oval or horseshoe shape symbolizes good luck and hospitality.

Adapting for Every Season

Swap out the apple filling for cherries in late summer or cranberry orange as winter rolls in. A pinch of cinnamon or nutmeg can warm up the flavor for the colder months. In spring try a combination of lemon zest and berry jam.

Helpful notes

Chilling the dough thoroughly is key to easy rolling and flaky layers. Brush the edges of the dough with water before sealing to avoid any apple leaks. Let the glaze set completely before moving or slicing for a neat finish.

What People Are Saying

My sister calls this the most comforting pastry she has ever tried and my friend asks for this recipe all year round. Guests are always surprised it is homemade because it looks just like a bakery treat but tastes even better. It has become a holiday favorite with rave reviews.

Freezer Meal Conversion

Bake the kringle completely cool and wrap tightly before freezing for up to two months. To serve thaw at room temperature then rewarm briefly in the oven and add fresh glaze to restore that just-baked taste.

This recipe truly brings everyone together and is the highlight of every gathering. Enjoy each slice and create your own delicious memories to share.

Recipe Q&A

→ What type of apples work best for the filling?

Tart varieties like Granny Smith provide balance to the sweet glaze, but any baking apple will do.

→ Can I make the dough ahead of time?

Yes, you can refrigerate the dough overnight for easy preparation the following day.

→ How do I keep the pastry flaky?

Use cold butter and handle the dough minimally to achieve a tender, flaky crust.

→ What other fillings can I use?

Pecan, cherry, or almond fillings also pair beautifully with kringle dough for variety.

→ How should I store leftovers?

Store cooled kringle in an airtight container at room temperature for up to three days.

→ Can I freeze kringle after baking?

Yes, wrap well and freeze baked kringle for up to two months. Thaw and glaze before serving.