Wisconsin Apple Kringle Pastry (Print View)
Buttery pastry with apple filling, cardamom spice, and a sweet vanilla glaze. Light, flaky, and flavorful.
# What You'll Need:
→ Dough
01 -
2 cups all-purpose flour
02 -
1 teaspoon kosher salt
03 -
3 tablespoons granulated sugar
04 -
1 cup unsalted butter, cold and cubed
05 -
2 teaspoons active dry yeast
06 -
1/3 cup whole milk, warm
07 -
2 teaspoons water
08 -
1 large egg
→ Filling and Flavor
09 -
2 ounces apple pie filling
10 -
1/4 teaspoon ground cardamom
→ Glaze
11 -
1 cup powdered sugar
12 -
1 teaspoon vanilla extract
13 -
2 to 3 teaspoons water
# Directions:
01 -
In a small bowl, combine warm whole milk, water, and active dry yeast. Let the mixture rest for 5 minutes until foamy.
02 -
In a large bowl, whisk together all-purpose flour, kosher salt, and granulated sugar. Cut in cold, cubed unsalted butter until the mixture forms coarse crumbs.
03 -
Add the yeast mixture and egg to the flour mixture, stirring only until a dough forms. Shape into a ball, wrap tightly in plastic, and refrigerate for at least 1 hour.
04 -
Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a large rectangle. Spread apple pie filling down the center and sprinkle evenly with ground cardamom.
05 -
Fold the dough over the filling lengthwise, sealing the edges. Shape into an oval or horseshoe form and transfer to a baking sheet lined with parchment paper.
06 -
Brush with a little beaten egg if desired. Bake for 22 to 25 minutes or until golden brown and flaky. Cool completely on a wire rack.
07 -
Mix powdered sugar, vanilla extract, and 2 to 3 teaspoons water until smooth. Drizzle glaze over the cooled pastry and allow to set before slicing.
# Notes:
01 -
Chilling the dough allows the butter to solidify, contributing to a flaky texture once baked.