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Wisconsin Apple Kringle Recipe

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4.3 from 26 reviews

  • Author: Sky
  • Total Time: 4 hours 40 minutes (including 4 hours inactive resting/proofing)
  • Yield: Makes 2 Kringles

Description

This Wisconsin Apple Kringle recipe is a classic Danish-inspired pastry featuring a flaky, layered dough filled with sweet apple pie filling. The dough is enriched with cardamom and yeast, folded multiple times to create delicate layers, and baked to a golden perfection before being glazed with a vanilla-scented sugar glaze. Perfect for breakfast, brunch, or dessert, this pastry offers a crisp exterior and a tender, fruity interior that will delight any crowd.

Ingredients

Pastry

  • 2 cups all purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons active dry yeast
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, cold and cubed
  • 1/3 cup whole milk, cold
  • 1 egg, beaten
  • 2 (21 oz.) cans apple pie filling

Glaze

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 teaspoons cold water

Instructions

  1. Prepare the dough: In a food processor, combine the flour, sugar, yeast, cardamom, and salt. Add the cold cubed butter and pulse 10-12 times until the butter pieces are pea-sized.
  2. Incorporate liquids: Add the cold milk and beaten egg to the food processor and pulse until the dough just comes together. Transfer the mixture onto a cutting board and form into a rough dough.
  3. Rest dough overnight: Shape the dough into a rectangle, wrap it tightly in plastic wrap, and refrigerate overnight to allow the yeast to develop flavor and the dough to rest.
  4. Laminate the dough: Flour your work surface and roll the dough into an 8x15 inch rectangle. Fold the dough into thirds like a brochure, rotate 90 degrees, and repeat rolling and folding. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding process three more times for a total of four folds.
  5. Preheat and prepare pans: Preheat the oven to 375ºF (190ºC) and line two sheet trays with parchment paper.
  6. Shape the kringles: Divide the dough into two halves. Roll each half into a 6x24 inch rectangle. Spread a thin layer of apple pie filling down the center. Roll one side of dough over the filling and pinch to seal, brush the exposed side with egg white, then fold the other side over and pinch to seal completely.
  7. Form rings and proof: Transfer the filled dough logs to the parchment-lined trays and shape each into an oval ring. Brush the kringles with egg white and let them rise in a warm spot for 1 hour until slightly puffed.
  8. Bake: Bake the kringles in the preheated oven for 25 minutes or until they turn lightly golden on the surface.
  9. Prepare glaze: While the kringles are baking, whisk together powdered sugar, vanilla extract, and cold water until slightly runny.
  10. Glaze and cool: Immediately after removing the kringles from the oven, brush the glaze over the top. Transfer the kringles to a wire rack and let them cool completely before serving.

Notes

  • Make sure the butter and milk are cold to achieve the flakiness in the dough layers.
  • Allowing the dough to rest overnight enhances flavor and gluten development.
  • Folding the dough multiple times creates characteristic layers similar to puff pastry.
  • Use a light hand when spreading the apple filling to avoid leakage during baking.
  • Brush edges carefully with egg white to ensure a good seal and beautiful shine.
  • Store leftovers covered at room temperature for up to 2 days, or freeze for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: Danish-American

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