Description
Wisconsin Apple Kringle: Flaky pastry filled with sweet apple filling, perfect for cozy mornings or sweet treats.
Ingredients
Scale
- 4 cups (500g) all-purpose flour
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup (2 sticks/226g) cold unsalted butter, cubed
- 1 package (2¼ teaspoons/7g) active dry yeast
- ¼ cup (60ml) warm water (105-115°F)
- ¾ cup (180ml) cold milk
- 1 large egg, beaten
- 4 medium Granny Smith apples (about 1½ pounds/680g), peeled and diced
- ½ cup (100g) brown sugar, packed
- 2 tablespoons all-purpose flour
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons butter
- 1 teaspoon vanilla extract
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk or cream
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
Instructions
- Step 1: Prepare the Dough In a large bowl, whisk together the flour, salt, and sugar. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until you have pea-sized pieces. Don’t overwork it – those butter chunks are essential for creating flaky layers! In a small bowl, dissolve the yeast in warm water and let it stand for 5 minutes until foamy. Add the cold milk and beaten egg to the yeast mixture, then pour this liquid into your flour mixture. Stir just until a shaggy dough forms. The dough will seem dry, but resist adding extra liquid.
- Step 2: Create the Layers Turn the dough onto a lightly floured surface and press it into a rough rectangle. Fold the dough like a business letter (fold the bottom third up, then the top third down). Turn the dough 90 degrees and roll it out again into a rectangle. Repeat this folding process twice more, then wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours or overnight. This resting period allows the gluten to relax and the butter to chill properly, both critical for creating that authentic Wisconsin Apple Kringle texture.
- Step 3: Prepare the Filling While the dough chills, make your apple filling. In a medium saucepan, combine the diced apples, brown sugar, flour, cinnamon, and nutmeg. Cook over medium heat, stirring frequently, for about 8-10 minutes until the apples soften slightly and release their juices. Add the butter and vanilla, stir to combine, then remove from heat. Spread the mixture on a baking sheet to cool completely before using.
- Step 4: Shape the Kringle Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Divide the chilled dough in half. On a lightly floured surface, roll each piece into a rectangle approximately 12×16 inches. Spread half the cooled apple filling down the center of each rectangle, leaving a 2-inch border. Fold the long sides over the filling, overlapping them slightly. Pinch to seal, then carefully transfer to your prepared baking sheet and shape into an oval or circle, joining the ends and pinching to seal.
- Step 5: Bake to Perfection Cover your shaped Wisconsin Apple Kringle loosely with plastic wrap and let it rise in a warm place for about 30 minutes until slightly puffy. Brush with beaten egg for a golden finish, then bake for 25-30 minutes until deeply golden brown. The Kringle should sound hollow when tapped on the bottom. Transfer to a wire rack and let cool for about 15 minutes before glazing.
- Step 6: Add the Finishing Touch While the Kringle cools, prepare the glaze by whisking together the powdered sugar, milk, vanilla, and almond extract (if using) until smooth. The glaze should be thick but pourable. Drizzle generously over the warm (but not hot) Wisconsin Apple Kringle and allow it to set before slicing and serving.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 22g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 60mg