Wisconsin Apple Kringle

There is something extra cozy about making a Wisconsin Apple Kringle from scratch because the whole house fills with the scent of buttery pastry and spiced apple. This Scandinavian-inspired pastry is flaky rich and loaded with a bright sweet apple filling crowned by a simple glaze. When I want to bring a taste of Midwest tradition into my kitchen this recipe is one of my go-tos for gatherings brunch and special occasions.

Whenever I make this Kringle I think of visiting my grandmother who always set it out for holiday breakfasts. It was hands-down the first thing to disappear from the table.

Gather Your Ingredients

• All-purpose flour: gives the pastry structure and a tender crumb Look for unbleached for best texture
• Kosher salt: keeps flavors in balance and highlights the sweetness Use a gentle hand
• Granulated sugar: sweetens both dough and balances tangy apples Superfine works best for even mixing
• Unsalted butter: gives flakiness and rich flavor Use the coldest high quality butter you can find and cube it just before adding
• Active dry yeast: ensures a delicate rise and subtle puff Always check your yeast is fresh
• Whole milk: hydrates dough and brings extra richness Warm it gently to activate the yeast
• Egg: binds everything and adds richness Large fresh eggs are ideal
• Apple pie filling: creates a jammy sweet apple streak Choose a chunky filling for real apple pieces or make your own
• Ground cardamom: infuses a warm floral note Opt for freshly ground or high-quality pre-ground for full flavor
• Powdered sugar: forms the effortlessly smooth glaze Sift it if needed to avoid lumps
• Vanilla extract: brings bakery vibes to the glaze Pure extract makes a difference here
• Water: for both dough and glaze Use filtered if possible for a clean taste

How to Make It

Prepare the Yeast Mixture:

In a small bowl combine warm milk water and yeast Stir gently and let it sit for five minutes until the surface forms a foamy layer This step means your yeast is alive and active guaranteeing a puffier pastry

Mix Dry Ingredients and Blend in Butter:

Whisk together flour salt and sugar in a large mixing bowl Take the cold cubed butter and cut it in using a pastry blender or your fingers The flour should coat each tiny piece of butter and the whole mixture should feel like coarse sand

Combine Wet and Dry and Form Dough:

Pour the yeast mixture into the dry blend and add the egg Mix just until no dry patches remain Overworking at this spot makes the dough tough and prevents flaky layers

Chill the Dough:

Shape the dough into a ball then wrap it snuggly in plastic Let it rest in the refrigerator for at least one hour so the dough firms up and the butter does not melt when you roll it out

Shape the Kringle:

On a floured counter roll the chilled dough into a wide rectangle no thinner than a quarter inch Spread the apple pie filling straight down the center line and sprinkle evenly with cardamom Fold both sides over the filling pinching gently to seal Curve it into an oval or horseshoe and place on a parchment-lined sheet pan

Bake Until Golden and Flaky:

Optionally brush the top with a little whisked egg for shine Slide the pan into a 375 degree Fahrenheit oven and bake twenty two to twenty five minutes Take out when the pastry is deeply golden and fragrant Let it cool completely on a wire rack to avoid a soggy bottom

Glaze the Kringle:

Mix powdered sugar vanilla and water in a bowl until smooth and pourable Drizzle generously over the cooled Kringle allowing it to set before slicing for neat cuts

The cardamom is my favorite part of this Kringle. When I first baked this with my kids the perfume of cardamom had everyone peeking in the oven to see what was coming. Now it has become a family tradition every fall.

Flavor Boosters

You can swap the apple pie filling for cherry blueberry or even a spiced cranberry filling. If you cannot find cardamom a pinch of cinnamon plus a hint of nutmeg makes a nice twist. Gluten free flour blends can work but choose one designed for pastry for best results.

Serving Suggestions

Slice the Kringle into thick wedges and serve with hot coffee or spiced tea. For a fancy brunch layer slices on a platter with dollops of whipped cream or a handful of toasted nuts.

Creative Twists

Wisconsin Kringle has Danish roots brought over by immigrant bakers. The horseshoe or oval shape is a nod to good luck and community spirit. It is especially beloved in the upper Midwest where bakeries compete to make the flakiest version. Replace apple filling with fresh berries in summer or pumpkin butter in autumn Try orange zest in the glaze for a springtime lift Pair with warm spiced cider for chilly winter gatherings

One year we made this for Thanksgiving breakfast swapping in cranberry-orange filling and it instantly became part of our holiday menu. A friend made this on a snowy day and her family loved it so much they requested it again for Christmas morning. Kids especially have fun helping to spread the filling and drizzle the glaze.

Common Questions About This Recipe

→ What type of flour is best for making the dough?

All-purpose flour is ideal as it provides the right balance of structure and tenderness needed for flaky layers in the dough.

→ How does chilling the dough affect the final dish?

Chilling the dough firms the butter and relaxes the gluten, resulting in flakier, more tender layers once baked.

→ Can cardamom be substituted or omitted?

Yes, cardamom adds a distinctive warm flavor but can be replaced with cinnamon or omitted according to preference.

→ What is the purpose of the glaze on the finished kringle?

The glaze adds a sweet, smooth finish enhancing both flavor and appearance while complementing the spiced apple filling.

→ How should leftovers be stored to maintain freshness?

Store the kringle in an airtight container at room temperature for up to two days to keep the dough tender and the filling moist.