Wisconsin Apple Kringle Delight (Print View)
Flaky pastry layers embrace spiced apple filling and sweet glaze for a classic Wisconsin treat.
# 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, warmed to 105–110°F
07 -
2 teaspoons water, warm
08 -
1 large egg
→ Filling
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 the warm whole milk, 2 teaspoons of warm water, and active dry yeast. Allow to rest for 5 minutes, or until the mixture is foamy.
02 -
In a large mixing bowl, whisk together all-purpose flour, kosher salt, and granulated sugar. Cut in the cold, cubed unsalted butter using a pastry cutter or fork, until the mixture resembles coarse crumbs.
03 -
Add the yeast mixture and one egg to the dry ingredients. Stir just until a sticky dough forms, being careful not to overwork it.
04 -
Shape the dough into a ball, wrap tightly in plastic wrap, and refrigerate for a minimum of 1 hour.
05 -
On a floured surface, roll the chilled dough into a large rectangle. Spread apple pie filling down the center of the dough and evenly sprinkle ground cardamom over the filling.
06 -
Fold the sides of the dough lengthwise over the filling, pressing edges to seal. Shape the filled dough into an oval or horseshoe and place on a parchment-lined baking sheet.
07 -
Preheat the oven to 375°F. If desired, lightly brush the surface with beaten egg for a glossy finish. Bake for 22 to 25 minutes until golden brown and flaky. Transfer to a wire rack and cool completely.
08 -
Combine powdered sugar, vanilla extract, and 2 to 3 teaspoons water to create a smooth glaze. Drizzle evenly over the cooled pastry and allow to set before serving.
# Notes:
01 -
For best texture, do not overmix the dough. Keeping the butter cold ensures proper flakiness in the finished pastry.