Wisconsin Apple Kringle

Wisconsin Apple Kringle

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If you’ve ever strolled through a Wisconsin bakery, chances are you’ve seen (or tasted) the famous Kringle. A flaky, buttery pastry filled with sweet fruit and drizzled with icing, it’s the official state pastry of Wisconsin and a true Midwestern treasure. While there are many flavor variations, the Wisconsin Apple Kringle is especially cozy and irresistible—packed with tender apples, cinnamon, and sugar, all tucked into a delicate, golden pastry.

This recipe brings the charm of a bakery-style Kringle right into your kitchen. It’s simpler than it looks, and the result is a beautiful ring-shaped pastry that’s perfect for holidays, brunches, or a cozy afternoon treat with coffee.

Why You’ll Love This Wisconsin Apple Kringle

  1. Bakery-style at home – Flaky pastry and gooey apple filling without the trip to Wisconsin.
  2. Perfect for sharing – Shaped into a ring, it slices beautifully for a crowd.
  3. Full of cozy flavors – Cinnamon, apple, and sweet glaze are a comforting trio.
  4. Make-ahead friendly – You can prep parts of it in advance for easy entertaining.
  5. Versatile treat – Great for breakfast, dessert, or gifting during the holidays.

How to Make Wisconsin Apple Kringle

Ingredients

For the Dough (shortcut version):

  • 2 sheets puff pastry, thawed
  • 1 large egg (for egg wash)

For the Apple Filling:

  • 2 cups apples, peeled and chopped (Granny Smith or Honeycrisp)
  • 2 tablespoons unsalted butter
  • 1/3 cup brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon flour (for thickening)

For the Glaze:

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

Instructions

  1. Make the apple filling – In a skillet, melt butter over medium heat. Add apples, brown sugar, cinnamon, and flour. Stir and cook until apples are tender and mixture is thickened. Cool completely.
  2. Prepare pastry – Roll out puff pastry sheets slightly. Spread apple filling down the center of one sheet, then place the second sheet on top. Seal edges tightly.
  3. Shape into a Kringle – Form the filled pastry into an oval or ring shape on a baking sheet lined with parchment. Pinch ends together to seal.
  4. Egg wash & bake – Brush with beaten egg. Bake at 375°F for 25–30 minutes, or until golden brown and puffed.
  5. Glaze & serve – Whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled Kringle. Slice and enjoy!
Wisconsin Apple Kringle

What to Serve with Wisconsin Apple Kringle

  • Coffee or cappuccino – Classic Wisconsin pairing.
  • Hot apple cider – Double down on cozy apple flavor.
  • Vanilla ice cream – For a decadent dessert version.
  • Cheese platter – A nod to Wisconsin tradition.

Storing Wisconsin Apple Kringle

  • Room Temperature – Store covered for up to 2 days.
  • Refrigeration – Keeps up to 5 days (reheat gently before serving).
  • Freezing – Freeze unglazed Kringle for up to 2 months. Thaw, warm, then glaze.

FAQs

Can I use premade apple pie filling?
Yes, but homemade filling gives a fresher, less sweet taste.

What pastry works best?
Traditional Kringle is made with Danish pastry dough, but puff pastry is a quick and delicious shortcut.

Can I make Wisconsin Apple Kringle ahead of time?
Yes! Prepare the filling in advance and assemble the Kringle right before baking.

Can I make other flavors with the same method?
Absolutely—try cherry, almond, pecan, or cream cheese for variety.

Conclusion

The Wisconsin Apple Kringle is a delightful pastry that captures the heart of Midwestern baking. With its flaky layers, spiced apple filling, and sweet glaze, it’s perfect for family gatherings, holiday breakfasts, or simply treating yourself to something special.

Wisconsin Apple Kringle
Michonne Zendaya

Wisconsin Apple Kringle

A flaky, buttery pastry filled with spiced apple filling and topped with a sweet glaze — a classic Wisconsin treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Rise Time 1 hour
Total Time 1 hour
Servings: 12 slices
Course: Dessert
Cuisine: American, Danish
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1/2 tsp salt
  • 2 1/4 tsp active dry yeast (1 packet)
  • 3/4 cup warm milk (110°F)
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 2 cups diced apples
  • 1/2 cup brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp salt (for filling)
  • 1 cup powdered sugar
  • 2 tbsp milk (for glaze)
  • 1/2 tsp vanilla extract (for glaze)

Equipment

  • mixing bowls
  • measuring cups and spoons
  • saucepan
  • baking sheet
  • parchment paper
  • Rolling Pin
  • whisk

Method
 

  1. In a large bowl, combine flour, sugar, salt, and yeast. Add warm milk, melted butter, and egg. Mix until dough forms.
  2. Knead dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise 1 hour or until doubled in size.
  3. In a saucepan, combine diced apples, brown sugar, cinnamon, nutmeg, cornstarch, lemon juice, and salt. Cook over medium heat until apples are tender and mixture thickens. Cool completely.
  4. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  5. Punch down dough and roll into a large rectangle. Spread cooled apple filling down the center. Fold long sides over filling and pinch edges to seal. Shape into an oval and place on baking sheet.
  6. Bake for 25–30 minutes, until golden brown. Cool completely before glazing.
  7. In a bowl, whisk powdered sugar, milk, and vanilla to make glaze. Drizzle over cooled kringle before slicing and serving.

Notes

Store leftover kringle in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.