Wisconsin Apple Kringle (Printable Format)
Tender pastry filled with spiced apples and finished with sweet vanilla glaze for a classic Wisconsin delight.
# Needed Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon kosher salt
03 -
3 tablespoons granulated sugar
04 -
1 cup unsalted butter, cold and cubed
05 -
2 teaspoons active dry yeast
06 -
1/3 cup whole milk, warmed
07 -
2 teaspoons water
08 -
1 large egg
→ Filling
09 -
2 ounces apple pie filling
10 -
1/4 teaspoon ground cardamom
→ Glaze
11 -
1 cup powdered sugar
12 -
1 teaspoon vanilla extract
13 -
2 to 3 teaspoons water
# Preparation Steps:
01 -
Combine warm whole milk, water, and active dry yeast in a small bowl. Allow to sit for 5 minutes until foamy.
02 -
In a large bowl, whisk together all-purpose flour, kosher salt, and granulated sugar.
03 -
Add cold, cubed unsalted butter to the flour mixture, cutting it in until the mixture resembles coarse crumbs.
04 -
Add the yeast mixture and egg to the bowl and stir gently until the dough just comes together. Avoid overmixing.
05 -
Form the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 -
Preheat oven to 375°F (190°C). Roll the chilled dough into a large rectangle on a lightly floured surface. Spread apple pie filling down the center and sprinkle with ground cardamom.
07 -
Fold the dough over the filling lengthwise, sealing the edges. Shape into an oval or horseshoe and place on a parchment-lined baking sheet.
08 -
Brush the dough with a beaten egg, if desired. Bake for 22 to 25 minutes or until golden brown and flaky. Remove and cool completely on a wire rack.
09 -
Mix powdered sugar, vanilla extract, and water until smooth. Drizzle over cooled pastry and allow glaze to set before slicing.
# Supplementary Details:
01 -
Work quickly when handling the dough to prevent the butter from melting, which ensures a flaky pastry.