Wisconsin Apple Kringle Pastry

This flaky Wisconsin Apple Kringle brings sweet nostalgia with every bite. Growing up in the Midwest, I fell in love with its tender pastry and fragrant apple filling that made every autumn feel extra special. Whether shared at breakfast or given as a gift, this recipe captures the warmth of home baking.

The first time I made this for my neighbors, they raved about it for weeks and it became my go-to treat for chilly days.

Ingredients

• All-purpose flour: provides structure and a tender crumb. Choose unbleached for best texture
• Kosher salt: enhances flavor without overwhelming
• Granulated sugar: brings just the right sweetness and helps browning
• Unsalted butter, cold and cubed: gives the signature flakiness. Use European butter for an even richer taste
• Active dry yeast: creates a gentle lift and tenderness. Always check it is fresh for a perfect rise
• Whole milk: adds moisture and richness. Local dairy milk is extra creamy
• Egg: binds the dough for strength and golden color. Use a farm egg for deep flavor
• Apple pie filling: the juicy heart of this kringle. Choose a chunky filling with real apple pieces
• Ground cardamom: brings a floral spice. Freshly ground will make the flavor pop
• Powdered sugar: for a smooth glaze
• Vanilla extract: deepens the glaze flavor. Real vanilla makes a difference
• Water: is used both to start the yeast and smooth the glaze

Instructions

Prepare the Dough:

In a small bowl whisk together warm whole milk water and active dry yeast. Allow this to sit untouched for 5 minutes so the yeast activates and becomes foamy. This is the base for your tender dough

Combine Dry Ingredients:

In a large mixing bowl whisk all-purpose flour kosher salt and granulated sugar thoroughly. Use a pastry blender or fingertips to cut in the cold cubed unsalted butter until the mixture becomes coarse and resembles sandy crumbs. This step is crucial for flaky layers

Bring the Dough Together:

Add activated yeast mixture and egg to your flour blend. Mix gently just until you have a cohesive but slightly shaggy dough. Do not overmix or the pastry will lose its delicate texture

Chill the Dough:

Shape dough into a ball wrap tightly in plastic and let it rest in the refrigerator for at least one hour. This step chills the butter for flakiness and allows the gluten to relax for easier rolling

Shape the Kringle:

On a lightly floured surface roll the chilled dough into a large rectangle. Spoon apple pie filling in a line down the center then sprinkle evenly with ground cardamom. Carefully fold the dough sides over the filling and seal the edges by pinching

Form and Transfer:

Gently shape your pastry into an oval or horseshoe and carefully place on a parchment-lined baking sheet. This makes transferring and clean-up a breeze

Bake:

Lightly brush with egg wash if desired for extra shine. Bake in a preheated 375 degree oven for 22 to 25 minutes until golden brown and fragrant. Cool completely on a wire rack to help the crust set

Add Glaze:

Using a small bowl mix powdered sugar vanilla extract and just enough water to make a smooth drizzle. Pour or spoon the glaze over your cooled kringle and let it set before slicing for the prettiest finish

My favorite part is always the golden crust that forms where the apples caramelize against the dough. I still remember how my dad used to sneak the first slice as soon as the glaze set just a bit.

Storage Tips

Store leftover kringle tightly wrapped at room temperature for up to two days. If you want to keep it longer tuck it in the fridge for another day or two. For the freshest bite reheat briefly in the oven to crisp up the pastry

Ingredient Substitutions

Feel free to use your favorite fruit filling like cherry or apricot for a twist. If you are out of cardamom try a bit of cinnamon or nutmeg for a different but lovely spice note. Non-dairy milk works well if needed

Serving Suggestions

Slice and serve with hot coffee or tea for a classic Midwestern treat. For a breakfast buffet cut into smaller pieces so everyone gets a taste. It is also lovely with a scoop of vanilla ice cream for dessert

Cultural and Historical Context

Wisconsin’s rich Scandinavian heritage shines through in kringle making. This pastry was brought to the Midwest by Danish immigrants and quickly became a favorite for festive seasons and Sunday mornings. Each bakery puts its own spin on it but apples and cardamom are true classics here

Seasonal Adaptations

Fresh local apples can be used in place of store-bought filling Top with toasted nuts for a bit of crunch Try a bourbon glaze for a grown-up version

Success Stories

Last Thanksgiving I made two kringles to bring to my sister’s house and both disappeared before the main meal began. Friends always ask for this recipe and request their own fruit combos

Freezer Meal Conversion

Shape and fill the kringle then wrap well and freeze before baking. When ready to enjoy thaw completely and bake as directed. This is a lifesaver for holiday prep

Let the kringle cool fully before glazing for the neatest slices. This pastry always brings smiles to the table.

Recipe Q&A

→ What makes Wisconsin Apple Kringle unique?

Its buttery, flaky pastry paired with spiced apple filling and a sweet vanilla glaze creates a distinct texture and flavor combination found in regional bakeries.

→ Can I substitute the apple filling?

Yes, cherry or almond fillings work wonderfully. Adjust spices to complement your chosen fruit.

→ How do I achieve extra flaky layers?

Keep butter cold and avoid overmixing the dough. Chilling before rolling is key for flakiness.

→ Is there a recommended way to shape the pastry?

Shape into an oval or horseshoe form for even baking and a traditional look. Seal edges well after folding.

→ How should I store leftover Kringle?

Store in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.