Wisconsin Apple Kringle Recipe

The Wisconsin Apple Kringle is a heavenly pastry that brings together flaky, buttery layers with the sweet, warmly spiced flavor of apple pie filling. This delightful treat is a beloved signature dessert from Wisconsin, perfect for sharing with family or friends during cozy gatherings. Once you experience this beautiful blend of textures and flavors, you’ll understand why the Wisconsin Apple Kringle has won so many hearts and taste buds, making it an absolute must-try for any pastry lover.

Ingredients You’ll Need

Creating a Wisconsin Apple Kringle might sound fancy, but the ingredients are surprisingly simple and essential. Each one plays a crucial role—the flour and butter give the dough its signature flakiness, while the apple pie filling and cardamom add that unmistakable warm sweetness and aromatic touch.

• 2 cups all-purpose flour: The foundation for tender, flaky layers in the dough.
• 1 tsp kosher salt: Enhances the flavor and balances sweetness perfectly.
• 3 tbsp granulated sugar: Adds a touch of sweetness to the dough.
• 1 cup unsalted butter, cold and cubed: Creates those classic flaky layers with a rich, buttery flavor.
• 2 tsp active dry yeast: Helps the dough rise for a light texture.
• 1/3 cup whole milk, warm: Activates the yeast and enriches the dough.
• 2 tsp water: Combined with milk for proofing the yeast.
• 1 egg: Adds structure and color to the dough.
• 2 oz apple pie filling: The sweet and juicy star that fills the Kringle.
• 1/4 tsp ground cardamom: Adds a fragrant, slightly spicy warmth that amplifies the apple flavor.
• 1 cup powdered sugar: For the sweet glaze topping.
• 1 tsp vanilla extract: Infuses the glaze with a lovely aromatic depth.
• 2–3 tsp water: Used to achieve the perfect glaze consistency.

How to Make Wisconsin Apple Kringle

Step 1: Prepare the Dough

Begin by waking up the yeast with warm milk and water, allowing it to foam gently and signal it’s ready to work its magic. Meanwhile, mix together the flour, salt, and sugar, then cut in the cold butter until the mixture looks like coarse crumbs. This step is key for flaky layers—cold butter ensures it doesn’t melt prematurely. Add the yeast mixture and the egg, stirring just enough to bring the dough together; resist the urge to overmix, as we want tender layers. Shape the dough into a ball, wrap it in plastic, and chill it in the fridge for at least an hour. This rest time is where the magic happens, letting the dough become workable and preserving the buttery texture.

Step 2: Shape the Kringle

With the chilled dough on a floured surface, roll it out into a large rectangle. This is your canvas for deliciousness! Spread the apple pie filling down the center, then sprinkle on the ground cardamom for that lovely, earthy aroma that makes the Wisconsin Apple Kringle truly unique. Fold the dough over the filling lengthwise, carefully sealing the edges to keep all that sweetness locked inside. Form the dough into an oval or horseshoe shape—both are classic Kringle styles—and transfer it gently to a parchment-lined baking sheet, setting the stage for golden perfection.

Step 3: Bake to Golden Perfection

Optionally brush the Kringle with a little egg wash to enhance its golden color, then bake in a preheated oven at 375°F (190°C) for 22 to 25 minutes. When you see that radiant golden-brown crust and flaky layers, you know it’s time to pull it out. Let it cool completely on a wire rack—this helps the texture set and prevents the glaze from melting away later.

Step 4: Add the Glaze

Whisk together powdered sugar, vanilla extract, and water to create a smooth, sweet glaze. Drizzle it over the cooled Wisconsin Apple Kringle with a light hand, letting the glaze set before slicing. This final touch adds a lovely sweetness and a beautiful shine that makes each piece as inviting as the first bite.

How to Serve Wisconsin Apple Kringle

Garnishes

While the Wisconsin Apple Kringle is stunning on its own, a few thoughtful garnishes can elevate it beautifully. A dusting of cinnamon or a sprinkle of finely chopped toasted pecans complements the apple and cardamom flavors brilliantly. Fresh apple slices on the side add a crisp contrast that guests will love.

Side Dishes

This pastry pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly whipped cream for those extra-special occasions. A warm cup of coffee or spiced chai also makes a perfect companion, drawing out the cozy, comforting notes of the Kringle with every sip.

Creative Ways to Present

For a festive tablescape, slice the Wisconsin Apple Kringle into smaller, bite-sized pieces and arrange them on a platter with seasonal fruits like cranberries or figs. You can also serve it warm with a drizzle of caramel sauce for a brunch dessert that will have everyone asking for seconds. Presentation truly enhances the joyous experience of this cherished pastry.

Make Ahead and Storage

Storing Leftovers

The Wisconsin Apple Kringle keeps beautifully at room temperature for a day or two when covered loosely with foil or a clean kitchen towel. For longer freshness, wrapping it tightly and refrigerating is your best bet to maintain texture and flavor.

Freezing

If you want to enjoy this delight later, the Kringle freezes well. To freeze, wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can last up to 2 months in the freezer without losing its inviting taste and flaky texture.

Reheating

To bring back that just-baked warmth, reheat individual servings in a preheated oven at 350°F (175°C) for 5 to 7 minutes. This step re-crisps the flaky layers and warms up the luscious filling without drying it out—far better than a microwave, which may make the pastry soggy.

FAQs

What makes a Wisconsin Apple Kringle different from a regular apple pastry?

The Wisconsin Apple Kringle is distinguished by its laminated dough, which creates multiple flaky layers, combined with a unique filling of apple pie filling and cardamom. Its oval or horseshoe shape also sets it apart, making it a signature treat from the region.

Can I use fresh apples instead of apple pie filling?

Absolutely! Just make sure to cook the apples with some sugar and spices to mimic the flavor and moisture of the pie filling. Otherwise, the filling might be too watery or under-flavored for the best results.

Is it necessary to use cardamom in the filling?

Cardamom offers a lovely warmth and complexity, but if you don’t have it on hand, cinnamon or nutmeg are good alternatives. However, cardamom is part of what gives the Wisconsin Apple Kringle its signature aroma.

How long does it take to make a Wisconsin Apple Kringle?

Including the time to chill the dough, baking, and glazing, expect around 2 to 3 hours from start to finish. Most of this time is hands-off, so it’s perfect for a relaxed weekend baking session.

Can I prepare the dough in advance?

Yes! The dough can be prepared and refrigerated overnight, which may even improve its flavor and texture. Just be sure to bring it back to a workable temperature before rolling it out.

Final Thoughts

The Wisconsin Apple Kringle is such a rewarding baking project and a true crowd-pleaser every time you serve it. Its perfectly flaky crust paired with a sweet, aromatic apple filling strikes a balance that feels both comforting and special. If you haven’t yet dived into the world of Wisconsin’s iconic pastries, this is the perfect place to start—your taste buds are in for a real treat!

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