Wisconsin Apple Kringle

Why Make This Recipe

Wisconsin Apple Kringle is more than just a dessert; it’s a delightful way to celebrate the flavors of the fall season. This pastry brings together a tender, buttery crust and a sweet apple filling that will warm your heart. It’s a beloved treat in Wisconsin and sure to become a favorite in your home, too. Whether you are looking to impress guests or simply enjoy a cozy day, this Kringle is perfect for any occasion.

How to Make Wisconsin Apple Kringle

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 egg yolk
• 1 1/2 cups apples, peeled and diced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup brown sugar
• 1/2 cup powdered sugar
• 1 tablespoon vanilla extract
• 1-2 tablespoons milk (for glaze)

Directions:

1. In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs. Stir in the milk and egg yolk to form a dough.
2. Chill the dough in the refrigerator for about 30 minutes.
3. Meanwhile, combine the diced apples, cinnamon, nutmeg, and brown sugar in a bowl.
4. Preheat the oven to 375°F (190°C).
5. Roll out the chilled dough on a floured surface into a rectangle.
6. Place the apple mixture down the center of the dough. Fold over the sides to cover the apples.
7. Transfer the filled dough to a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden brown.
8. Prepare the glaze by mixing the powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency.
9. Once the Kringle has cooled slightly, drizzle the glaze over it. Serve warm.

How to Serve Wisconsin Apple Kringle

Wisconsin Apple Kringle can be served warm or at room temperature. It pairs wonderfully with a cup of coffee or tea. You can slice it into pieces for a lovely dessert or enjoy it as a sweet breakfast treat. If you’re feeling extra festive, consider adding a dollop of whipped cream or a scoop of vanilla ice cream on the side.

How to Store Wisconsin Apple Kringle

After serving, if you have leftovers, store them in an airtight container at room temperature for up to two days. For longer storage, you can wrap the Kringle tightly in plastic wrap and keep it in the refrigerator for up to a week. You can also freeze it for up to three months. If freezing, be sure to wrap it well to prevent freezer burn.

Tips to Make Wisconsin Apple Kringle

• Make sure your butter is cold when mixing the dough. This helps create a flaky texture.
• Chill the dough for the best results; this makes it easier to roll and shape.
• Feel free to add nuts, like walnuts or pecans, to the apple filling for extra crunch.
• Sprinkle some extra cinnamon on top before baking for added flavor.

Variation

You can try different fruits in place of apples, such as pears or cherries, for a unique twist. Adding a bit of lemon juice to the fruit mixture enhances the flavor too.

FAQs

Can I use frozen apples for this recipe?
Yes, you can use frozen apples. Just make sure to thaw and drain them before adding to the filling.

How do I know when the Kringle is done baking?
The Kringle is done when it turns golden brown and a toothpick inserted in the thickest part comes out clean.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance and keep it in the refrigerator. Just roll it out when you’re ready to assemble the Kringle.

Wisconsin Apple Kringle

A delightful pastry featuring a tender, buttery crust and a sweet apple filling, perfect for celebrating the fall season.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast, Dessert

Cuisine: American, Fall

Calories: 250

Ingredients Method Notes

Ingredients

  

For the dough

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed Make sure the butter is cold for a flaky texture.
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 each egg yolk

For the filling

• 1 1/2 cups apples, peeled and diced
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup brown sugar

For the glaze

• 1/2 cup powdered sugar
• 1 tablespoon vanilla extract
• 1-2 tablespoons milk (for glaze) Add enough to achieve a drizzling consistency.

Method

 

Preparation

1. In a large bowl, mix the flour, sugar, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
2. Stir in the milk and egg yolk to form a dough.
3. Chill the dough in the refrigerator for about 30 minutes.
4. Meanwhile, combine the diced apples, cinnamon, nutmeg, and brown sugar in a bowl.

Baking

1. Preheat the oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface into a rectangle.
3. Place the apple mixture down the center of the dough. Fold over the sides to cover the apples.
4. Transfer the filled dough to a baking sheet lined with parchment paper. Bake for 25-30 minutes until golden brown.

Glazing

1. Prepare the glaze by mixing the powdered sugar, vanilla extract, and enough milk to achieve a drizzling consistency.
2. Once the Kringle has cooled slightly, drizzle the glaze over it. Serve warm.

Notes

This Kringle can be served warm or at room temperature. It pairs wonderfully with coffee or tea. For extra flavor, add nuts to the filling or sprinkle cinnamon on top before baking. Store leftovers in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. It can also be frozen for up to three months.