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Wisconsin Apple Kringle

A delightful pastry featuring a tender, buttery crust and a sweet apple filling, perfect for celebrating the fall season.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
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.