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Wisconsin Apple Kringle

Wisconsin Apple Kringle
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Experience the authentic Wisconsin Apple Kringle, a flaky, buttery Danish-inspired pastry filled with tender cinnamon-spiced apples. This classic treat features a perfectly flaky crust, a sweet and tangy apple filling, and a signature powdered sugar glaze, ideal for breakfast, dessert, or anytime you crave a delicious homemade pastry.

Ingredients

Scale

Dough

  • 2 1/2 cups all-purpose flour
  • 1 cup cold butter, cubed
  • 1/2 cup sour cream or cream cheese
  • 1/4 cup granulated sugar

Apple Filling

  • 4 cups fresh apples (such as Granny Smith), peeled, cored, and diced
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup granulated sugar
  • Pinch of salt

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prepare the Dough: Combine all-purpose flour with cold, cubed butter using a food processor or by hand until the mixture becomes crumbly and layered. Add sour cream and granulated sugar, mixing gently just until the dough forms. Wrap the dough in plastic wrap and chill for at least one hour to relax gluten and keep the butter cold.
  2. Make the Apple Filling: Peel, core, and dice the fresh apples. Toss them in a bowl with lemon juice, ground cinnamon, ground nutmeg, granulated sugar, and a pinch of salt. Mix thoroughly to combine the tartness of the apples with the warming spices.
  3. Roll and Shape the Dough: On a floured surface, roll the chilled dough into a 10×15 inch rectangle. Spread the apple filling evenly over the center, leaving a border around the edges. Carefully fold the sides over the filling, pinching the edges to seal the dough into the traditional kringle oval shape.
  4. Bake to Golden Perfection: Place the shaped kringle on a parchment-lined baking sheet. Brush the top with a lightly beaten egg to achieve a glossy finish. Bake in a preheated oven at 375°F (190°C) for 35 to 40 minutes, or until the crust turns golden brown and the filling is bubbling.
  5. Add the Signature Glaze: After the kringle cools slightly, prepare the glaze by mixing powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze generously over the top of the pastry to complement the warm spices and flaky layers.

Notes

  • Keep ingredients cold: Use chilled butter and dough to ensure a flaky crust.
  • Don’t overfill: Avoid spills by using just enough apple filling.
  • Use a sharp knife for shaping: Clean edges help seal the kringle properly.
  • Chill before baking: Rest the shaped kringle in the fridge to prevent shrinking.
  • Brush with egg wash: For a glossy, golden crust.

Nutrition

Keywords: Wisconsin Apple Kringle, apple pastry, Danish pastry, cinnamon apple dessert, flaky crust, breakfast pastry

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