Introduction
The Kringle is the official state pastry of Wisconsin, a heritage gift from Danish immigrants that has become a legendary Midwest staple. A true Wisconsin Apple Kringle is defined by its distinctive oval shape and its many layers of buttery, flaky “Danish” dough.
While traditional bakeries take three days to laminate the dough, this recipe uses a “quick-pastry” method that delivers that same buttery, tender crunch in a fraction of the time. Filled with spiced apples and topped with a sweet almond or vanilla glaze, it is the ultimate centerpiece for a cozy breakfast or brunch.
Ingredients
The Flaky Pastry
- 2 cups All-Purpose Flour
- 1 cup (2 sticks) Unsalted Butter, cold and cubed
- 1 cup Sour Cream (provides the characteristic tang and tenderness)
- 1/2 teaspoon Salt
The Spiced Apple Filling
- 2 cups Apples, peeled and finely diced (Granny Smith or Honeycrisp)
- 1/4 cup Brown Sugar
- 1 teaspoon Ground Cinnamon
- 1 tablespoon Cornstarch (to prevent a soggy crust)
- 1/2 cup Chopped Pecans (optional, for a classic Wisconsin crunch)
The Sweet Glaze
- 1 cup Powdered Sugar
- 1-2 tablespoons Milk or Heavy Cream
- 1/2 teaspoon Almond Extract (or Vanilla)
Equipment Needed
- Pastry Cutter or Fork: For working the butter into the flour.
- Rolling Pin: To achieve that large, thin rectangle.
- Large Baking Sheet: Lined with parchment paper.
Time & Servings
- Prep Time: 20 minutes (plus 2 hours chilling)
- Bake Time: 25–30 minutes
- Total Time: ~3 hours
- Servings: 8 to 10 slices
Step-by-Step Instructions
1. Prepare the Pastry Dough
In a large bowl, whisk the flour and salt. Use a pastry cutter to cut the cold, cubed butter into the flour until it resembles coarse crumbs. Stir in the sour cream until a soft dough forms. Divide the dough into two discs, wrap in plastic, and refrigerate for at least 2 hours (or overnight). This chilling is vital for a flaky crust!
2. Mix the Filling
In a medium bowl, toss the finely diced apples with brown sugar, cinnamon, and cornstarch. If using pecans, stir them in now.
3. Roll and Fill
Preheat your oven to 375°F (190°C). On a well-floured surface, roll one disc of dough into a long, thin rectangle (about 6×15 inches). Spread half of the apple filling down the center third of the dough.
4. Fold and Shape
Fold one long side of the dough over the filling, then fold the other side over that (like a letter). Pinch the ends to seal. Carefully transfer the long log to your baking sheet and curve it into an oval shape, tucking one end into the other to close the loop. Repeat with the second disc of dough if making two, or freeze for later.
5. Bake to Golden
Bake for 25–30 minutes or until the pastry is puffed and a deep golden brown. Let it cool on the baking sheet for at least 15 minutes.
6. Glaze and Serve
Whisk the powdered sugar, milk, and extract together until smooth. Drizzle the glaze generously over the warm Kringle.
Tips and Tricks
- Keep it Cold: The secret to those layers is the cold butter. If the dough feels too soft or sticky while rolling, pop it back in the fridge for 15 minutes.
- Finely Dice the Fruit: Since the Kringle is relatively flat, make sure your apple pieces are small so the pastry can fold over them easily.
- The “Slick” Top: For a professional look, apply the glaze while the pastry is still slightly warm so it sets with a beautiful, smooth sheen.
Variations
- The “Racine” Classic: Add 1/2 cup of golden raisins to the apple mixture.
- Cream Cheese Apple: Spread a thin layer of sweetened cream cheese (4 oz cream cheese + 2 tbsp sugar) onto the dough before adding the apples.
- Cherry Kringle: Swap the apple filling for cherry pie filling for another Wisconsin favorite.
Serving Suggestions
- Breakfast: Serve warm with a hot cup of coffee or a cold glass of milk.
- Brunch Spread: Pair with a savory dish like Sausage Gravy Breakfast Pizza to balance the sweetness.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Freezing: Kringles freeze beautifully! Wrap the unglazed, baked Kringle in foil and a freezer bag for up to 3 months. Reheat in a 350°F oven for 10 minutes before glazing.
Conclusion
This Wisconsin Apple Kringle is a true labor of love that brings a piece of Midwest heritage to your kitchen.
Are you baking this for a special holiday breakfast, or are you just craving a taste of the Dairy State?