If you’ve ever wanted to experience a slice of Wisconsin’s rich baking tradition right in your own kitchen, this Wisconsin Apple Kringle Recipe is the perfect place to start. Imagine flaky, buttery layers wrapped around a luscious apple filling, kissed with warm cardamom spice and topped with a sweet vanilla glaze that melts in your mouth. This classic pastry is as much a feast for the eyes as it is for your taste buds, and once you master it, it will quickly become a beloved staple for your breakfast table or any special occasion.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Wisconsin Apple Kringle Recipe. Each plays an essential role: from the cold butter creating those flaky layers, to the cardamom adding a subtle warmth, and the apple pie filling delivering that juicy, tangy burst of flavor.
- 2 cups all purpose flour: The foundation for sturdy yet tender dough.
- 3 tablespoons granulated sugar: Adds just enough sweetness to balance the tartness of the apples.
- 2 teaspoons active dry yeast: Gives the dough a gentle rise and lovely texture.
- 1/4 teaspoon ground cardamom: Infuses the dough with a hint of aromatic spice that makes the recipe unique.
- 1 teaspoon kosher salt: Enhances all the other flavors without overpowering.
- 1 cup unsalted butter, cold and cubed: Key to those signature flaky layers that melt in your mouth.
- 1/3 cup whole milk, cold: Helps bind the dough while keeping it tender.
- 1 egg, beaten: Adds richness and helps with the dough’s structure.
- 2 – 21 oz. apple pie filling: The heart and soul of the filling, sweet and flavorful.
- 1 cup powdered sugar: For making the silky vanilla glaze that brightens each bite.
- 1 teaspoon vanilla extract: Provides a warm, fragrant note to the glaze.
- 2 teaspoons cold water: Perfectly adjusts the glaze consistency for drizzling.
How to Make Wisconsin Apple Kringle Recipe
Step 1: Combine Dry Ingredients
Start by adding the flour, sugar, yeast, cardamom, and salt into your food processor. This blend of dry ingredients lays the groundwork for the dough’s subtle sweetness and aromatic kick, setting the tone for the entire pastry.
Step 2: Incorporate Cold Butter
Next, toss in the cubed cold butter. Pulse about 10 to 12 times until the butter is roughly the size of peas. Those tiny pockets of butter are the magic behind the flaky, layered texture that defines the Wisconsin Apple Kringle Recipe.
Step 3: Add Liquids for Dough Formation
Pour in the cold milk and beaten egg, then pulse again until the dough begins to come together. This step is crucial to getting a dough that is moist but not sticky, enabling easy rolling and folding later.
Step 4: Chill the Dough Overnight
Transfer the dough to a clean cutting board, gently press it into a rough rectangle, then wrap tightly in plastic wrap. Refrigerate overnight to relax the gluten and keep the butter cold, guaranteeing those flaky layers.
Step 5: Roll and Fold for Layers
After chilling, dust your work surface with flour and roll the dough out into an 8 by 15-inch rectangle. Fold it into thirds like a brochure to create layers, then rotate 90 degrees and repeat. This folding is the key to developing that classic kringle flakiness. Return the dough to the fridge to rest for 30 minutes.
Step 6: Repeat the Folding Process
Repeat the rolling and folding three more times, chilling in between. This patient layering process is what elevates this Wisconsin Apple Kringle Recipe above any ordinary apple pastry.
Step 7: Preheat and Prepare Baking Trays
Set your oven to 375ºF and line two sheet trays with parchment paper. Having these ready will streamline baking after assembly.
Step 8: Divide and Roll Dough
Split the dough in half, and roll each piece into a long 6 by 24-inch rectangle—perfect size for stuffing and shaping these beautiful pastries.
Step 9: Fill and Seal the Kringle
Spoon a thin layer of apple pie filling down the center of each dough rectangle. Fold one side over the filling, pinching to seal tightly. Brush the exposed edge with egg white, then fold the other side over and press to secure. This step ensures the filling stays luscious and contained.
Step 10: Shape Into Oval Rings
Place the filled dough logs on the prepared parchment paper and gently form each into an oval ring. This signature shape gives the kringle its distinctive look and even baking.
Step 11: Proof and Bake
Brush each kringle with egg white, then let them sit in a warm spot for one hour to rise. Afterward, bake for 25 minutes until the crust is a delicate golden hue—your kitchen will smell absolutely heavenly.
Step 12: Glaze and Cool
Whisk powdered sugar, vanilla extract, and cold water to create a smooth glaze. Drizzle it over the warm kringles and let it set before moving to a wire rack to cool completely. Once cool, you’re ready to experience the full magic of this Wisconsin Apple Kringle Recipe.
How to Serve Wisconsin Apple Kringle Recipe
Garnishes
For a little extra flair, sprinkle some finely chopped toasted pecans or a dash of cinnamon on top of the glaze. It not only adds texture but also complements the apple and cardamom flavors beautifully.
Side Dishes
Pair your kringle with a steaming cup of coffee or a spiced chai latte to balance its sweetness and add a comforting warmth. Fresh fruit like sliced pears or berries also makes a lovely, light companion on the plate.
Creative Ways to Present
Serve slices on a rustic wooden board with small bowls of cream cheese or honey butter for spreading. For brunch parties, add edible flowers around the kringle ring for a charming centerpiece that invites guests to dig in.
Make Ahead and Storage
Storing Leftovers
Keep any leftover kringle wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to two days. This will help maintain its delicate crust and keep the filling fresh.
Freezing
You can freeze the kringle after baking and glazing by wrapping it in plastic and then foil. Freeze for up to one month. Thaw overnight in the refrigerator for best texture before reheating.
Reheating
To bring back that just-baked warmth and flakiness, reheat slices in a 350ºF oven for about 10 minutes. Avoid microwaves to keep the delicate layers from getting soggy.
FAQs
Can I make the dough without a food processor?
Absolutely! You can combine the dry ingredients in a bowl and then cut the cold butter in using a pastry cutter or your fingers until you get pea-sized pieces before adding the liquids and mixing by hand.
Is fresh apples better than canned pie filling for the recipe?
While fresh apples can be used, the canned apple pie filling adds consistency, sweetness, and that classic flavor that truly shines in a Wisconsin Apple Kringle Recipe. If using fresh, make sure to cook them down with sugar and spices to mimic the filling’s texture.
Can I use substitutes for cardamom?
If you don’t have cardamom on hand, cinnamon or nutmeg can work as a warm alternative, but cardamom gives the kringle its unique aromatic signature that sets it apart.
How important is chilling the dough overnight?
Chilling is crucial because it allows the gluten to relax and the butter to stay cold, which creates those flaky layers everyone loves. Rushing this step can lead to tougher dough and less flakiness.
Can I make smaller kringles instead of two large ones?
Definitely! You can divide the dough into smaller portions and shape mini kringles, which are perfect for individual servings or gift-giving.
Final Thoughts
Bringing this Wisconsin Apple Kringle Recipe into your kitchen means treating yourself and your loved ones to a truly special pastry packed with layers of flavor and tradition. It may take some patience, but the flaky crust, spiced apple filling, and sweet glaze are worth every moment. I can’t wait for you to try it and watch your own kitchen fill with that irresistible aroma!
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Wisconsin Apple Kringle Recipe
- Prep Time: 0H15M
- Cook Time: 2H0M
- Total Time: 2H15M
- Yield: Makes 2 Kringles
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Wisconsin Apple Kringle recipe offers a deliciously flaky, buttery pastry filled with sweet apple pie filling and a hint of cardamom. Layers of tender dough envelop a luscious apple center, topped with a smooth vanilla glaze, making it a perfect treat for breakfast or dessert. The dough is carefully layered like a croissant, refrigerated for flakiness and baked to golden perfection.
Ingredients
Dough Ingredients
- 2 cups all purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1/4 teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold and cubed
- 1/3 cup whole milk, cold
- 1 egg, beaten
Filling
- 2 – 21 oz. apple pie filling
Glaze
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
Instructions
- Combine dry ingredients: In a food processor, combine the all purpose flour, granulated sugar, active dry yeast, ground cardamom, and kosher salt. This step ensures even distribution of dry components.
- Incorporate butter: Add the cold, cubed unsalted butter to the flour mixture and pulse 10 to 12 times until the butter pieces are pea-sized, creating a flaky texture in the dough.
- Add wet ingredients: Add the cold whole milk and beaten egg to the food processor, pulsing until the dough just begins to come together.
- Form dough and refrigerate: Transfer the dough onto a cutting board and bring it together into a rough ball. Shape into a rectangle, wrap tightly in plastic wrap, and refrigerate overnight to develop flavor and texture.
- Layer the dough: On a floured surface, roll the chilled dough out into an 8×15 inch rectangle. Fold it into thirds like a brochure, rotate, and repeat the rolling and folding process once more. Wrap and refrigerate for 30 minutes to relax the gluten.
- Repeat layering: Repeat the rolling and folding process three more times in total to build layers, then refrigerate until ready to assemble.
- Preheat oven: Preheat your oven to 375º F (190º C) and line two sheet trays with parchment paper.
- Shape the kringles: Divide the dough in half, rolling each half into a 6×24 inch rectangle on a floured surface.
- Add apple filling: Spread a thin layer of the apple pie filling along the center of each dough rectangle. Roll one edge over the filling, pinching to seal the seam. Brush the exposed edge with egg white and fold over to seal completely.
- Form dough rings: Transfer the stuffed logs to the prepared parchment trays and shape each into an oval ring.
- Proof and bake: Brush each kringle with egg white and let them proof in a warm place for one hour to rise. Bake for 25 minutes or until the pastry is lightly golden and cooked through.
- Make glaze and finish: Whisk together powdered sugar, vanilla extract, and cold water until slightly runny. Immediately glaze the warm kringles and let the glaze set. Transfer to a wire rack to cool completely before serving.
Notes
- For best texture, keep butter and liquids cold throughout the dough preparation.
- Allowing the dough to rest overnight helps develop flavor and flakiness.
- Layering the dough multiple times creates the characteristic flaky texture of the kringle.
- If you don’t have a food processor, you can use a pastry cutter and mix by hand but it may take longer.
- The apple pie filling can be substituted with other fruit fillings like cherry, blueberry, or apricot for variations.
- Store leftover kringle in an airtight container at room temperature for up to 2 days or freeze for longer storage.
