Wisconsin Apple Kringle
A flaky, buttery pastry filled with spiced apple filling and topped with a sweet glaze — a classic Wisconsin treat.
Servings: 12 slices
Calories: 280kcal
Cost: 12
Equipment
- mixing bowls
- measuring cups and spoons
- saucepan
- baking sheet
- parchment paper
- Rolling Pin
- whisk
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)
Instructions
- In a large bowl, combine flour, sugar, salt, and yeast. Add warm milk, melted butter, and egg. Mix until dough forms.
- 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.
- 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.
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 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.
- Bake for 25–30 minutes, until golden brown. Cool completely before glazing.
- 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.