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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.
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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.