Description
Imagine a golden, flaky pastry that melts in your mouth with every bite, revealing a cozy apple pie filling spiced just right and finished with a silky vanilla drizzle. This Wisconsin-inspired Apple Kringle is everything you want in a homemade treat — buttery, crisp on the outside, soft on the inside, and irresistibly sweet. Whether you enjoy it with coffee in the morning or as a dessert after dinner, this pastry brings a little bakery magic right to your kitchen.
Ingredients
Scale
For the Dough:
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 3 tablespoons granulated sugar
- 1 cup unsalted butter, cold and cubed
- 2 teaspoons active dry yeast
- ⅓ cup warm whole milk
- 2 teaspoons water
- 1 large egg
For the Filling:
- 2 ounces apple pie filling
- ¼ teaspoon ground cardamom
For the Glaze:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 teaspoons water (adjust for consistency)
Instructions
- Make the Dough
- Start by activating the yeast: combine the warm milk, water, and yeast in a small bowl. Let it sit for about 5 minutes, until it becomes foamy and fragrant — that’s your sign the yeast is doing its job.
- In a large bowl, whisk together the flour, salt, and sugar. Toss in the cold, cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until you’ve got a coarse, crumbly texture with small butter pieces throughout.
- Pour in the yeast mixture and add the egg. Gently mix just until the dough starts to come together. Avoid kneading or overmixing — you want to keep those butter bits intact for flaky layers later.
- Shape the dough into a ball, wrap it tightly in plastic wrap, and refrigerate it for at least 1 hour to chill. (FYI: The colder the dough, the flakier the pastry!)
- Shape the Kringle
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, lightly flour your work surface and roll it out into a large rectangle, about ¼ inch thick. Spoon the apple pie filling down the center of the dough, spreading it evenly from end to end. Sprinkle a touch of cardamom over the top for that signature Scandinavian aroma.
- Fold one long side of the dough over the filling, then fold the other side on top to completely cover it. Gently press along the edges to seal it shut. Now, shape it into a loose oval or horseshoe form and place it carefully onto your prepared baking sheet.
- If you’d like a shiny, bakery-style finish, brush the surface lightly with beaten egg before baking.
- Bake It Up
- Slide your kringle into the oven and bake for 22–25 minutes, or until the pastry turns a beautiful golden color and feels crisp to the touch. The aroma of buttery pastry and warm apples filling your kitchen? Pure bliss.
- Once baked, remove it from the oven and let it cool completely on a wire rack. (It’s tough to wait, but trust me — the glaze will only set properly once it’s cooled.)
- Make the Glaze
- In a small bowl, whisk together the powdered sugar, vanilla extract, and just enough water to create a smooth, pourable glaze. Drizzle it generously over the cooled pastry, letting it drip naturally for that pretty, rustic look.
- Allow the glaze to firm up before slicing and serving your kringle.
Notes
- Chill your dough well. It’s the secret to those tender, flaky layers.
- Use good-quality apple pie filling — homemade or your favorite brand makes a big difference.
- Cardamom is optional but highly recommended; it adds that lovely Nordic twist.
- Storage tip: Keep leftovers in an airtight container at room temperature for up to 2 days. Reheat briefly if you want to revive that fresh-baked feel.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Breakfast
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 22 g
- Sodium: 190 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 65 mg