The air was brisk, the kind that hints at snow before Thanksgiving, when my neighbor June brought over a pastry wrapped in a linen cloth embroidered with tiny red apples. We were gathered in her kitchen for a fall book club session mostly an excuse to share food and gossip about our kids’ latest school fundraisers. As she sliced through the pastry, a warm apple-spiced aroma spilled out, making every one of us lean in. That was my first taste of a true Wisconsin Apple Kringle tender, buttery dough wrapped around soft apple pie filling, finished with a gentle sugar glaze.
It wasn’t just the flavor that stuck with me. It was how quickly the entire ring disappeared from the table, and how everyone from gluten-averse Angela to picky eater Todd asked for seconds. Since that day, I’ve made it for our church potluck, Thanksgiving morning, and once, just because it was a rainy Tuesday. This past weekend, my granddaughter Elise helped me roll the dough while we listened to records from the ’60s. She’s learning to bake, and this dessert, simple yet impressive, was the perfect recipe to pass down.
There’s something endearing about a pastry that looks bakery-fancy but comes together with pantry basics and a little patience. The Wisconsin Apple Kringle isn’t about flash it’s about home. And once you learn the rhythm of making it, it’ll slip into your regular baking rotation just like it did mine.
Short Description
Wisconsin Apple Kringle is a tender, flaky oval-shaped pastry filled with spiced apple pie filling and finished with a vanilla glaze.
Key Ingredients
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2 cups all-purpose flour
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1 tsp kosher salt
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3 tbsp granulated sugar
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1 cup unsalted butter, cold and cubed
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2 tsp active dry yeast
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â…“ cup whole milk, warm
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2 tsp water
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1 large egg
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2 oz apple pie filling
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¼ tsp ground cardamom
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1 cup powdered sugar
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1 tsp vanilla extract
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2–3 tsp water (for glaze)
Tools Needed
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Large mixing bowl
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Small bowl (for yeast)
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Rolling pin
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Parchment paper
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Baking sheet
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Pastry brush
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Wire cooling rack
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Measuring spoons & cups
Cooking Instructions
Step 1: Prepare the Dough
In a small bowl, combine the warm milk, water, and active dry yeast. Let it sit for about 5 minutes until the top becomes foamy this means the yeast is active and ready.
In a large mixing bowl, whisk together the flour, kosher salt, and sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse, uneven crumbs.
Add the foamy yeast mixture and one beaten egg to the dry mix. Stir just until the dough comes together. Avoid overmixing the dough should be slightly shaggy. Form into a ball, wrap tightly in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Shape the Kringle
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
On a floured surface, roll out the chilled dough into a rectangle about 10×14 inches. Spread the apple pie filling down the center of the rectangle lengthwise, leaving about 2 inches on each side. Sprinkle the filling with cardamom for a subtle warmth.
Fold one long side of the dough over the filling, then fold the other side over to enclose it. Pinch to seal the edges. Gently shape the dough into an oval or horseshoe and transfer to your baking sheet. If the dough cracks slightly, patch it gently with your fingers.
Step 3: Bake
(Optional) Brush the Kringle lightly with egg wash for a glossy finish. Bake for 22–25 minutes, or until the top is golden brown and the edges look crisp. Transfer to a wire rack and cool completely.
Step 4: Add the Glaze
In a small bowl, mix powdered sugar, vanilla extract, and 2–3 teaspoons of water until smooth. Drizzle generously over the cooled Kringle. Allow the glaze to set before slicing and serving.
Why You’ll Love This Recipe
Delicate, buttery pastry with tender layers
Filled with warm apple flavor and fragrant spice
Easier to make than it looks perfect for beginners
Impressive enough for holidays and potlucks
Customizable with other fillings like cherry or cream cheese
Freezer-friendly and make-ahead ready
Mistakes to Avoid & Solutions
Using hot milk instead of warm
Hot milk can kill your yeast, preventing the dough from rising properly.
Solution: Ensure your milk is just warm to the touch, about 105–110°F.
Overworking the dough
Overmixing creates a tough texture instead of a tender one.
Solution: Mix just until the dough forms. Use light hands when shaping.
Filling spills during baking
This happens when the dough isn’t sealed properly.
Solution: Firmly pinch the edges of the dough to seal. Chill again briefly if the dough becomes too soft.
Glazing while hot
The glaze will melt and slide off.
Solution: Wait until the Kringle is fully cooled before glazing.
Skipping parchment paper
This makes transferring tricky and can cause sticking.
Solution: Always line your baking sheet for easy cleanup and better results.
Serving and Pairing Suggestions
Serve sliced warm or at room temperature with coffee or tea
Pair with mulled cider or sparkling apple juice for a festive brunch
Add whipped cream or a scoop of vanilla ice cream for dessert
Perfect centerpiece for a holiday breakfast table
Slice and package in clear bags with ribbon for thoughtful edible gifts
Storage and Reheating Tips
Store leftovers in an airtight container at room temperature for up to 2 days
For longer storage, refrigerate for up to 5 days
To freeze, wrap slices in plastic and store in a zip-top bag for up to 1 month
Reheat in a 300°F oven for 8–10 minutes to revive the crisp texture
Avoid microwaving to prevent sogginess
FAQs
1. Can I use instant yeast instead of active dry yeast?
Yes, you can substitute instant yeast in the same amount. Skip the blooming step and mix it directly with the dry ingredients.
2. What other fillings work well with this dough?
Cherry, raspberry jam, almond paste, or cream cheese are popular alternatives to apple.
3. How do I prevent the dough from cracking while shaping?
Let the dough rest at room temperature for 5–10 minutes after chilling to make it more pliable.
4. Can I make the dough ahead of time?
Yes, you can refrigerate the dough overnight. Let it rest slightly before rolling out.
5. Do I need to use cardamom?
Not necessarily, but it adds a unique, subtle warmth. You can substitute with cinnamon or leave it out entirely.
Tips & Tricks
Use a ruler when rolling out the dough to keep it even
If the butter starts to melt while shaping, chill the dough for 10 minutes
To test if the yeast is active, add a pinch of sugar to the milk mixture it should foam up within minutes
A pizza cutter works great for trimming the edges neatly
Let kids help spread the filling—it’s a great family baking project
Recipe Variations
Cherry Almond Kringle
Swap the apple pie filling with cherry preserves. Add ½ tsp almond extract to the glaze and top with slivered almonds for a fruity, nutty twist.
Cream Cheese Kringle
Blend 4 oz softened cream cheese with 2 tbsp sugar and ½ tsp vanilla. Spread down the center and bake as directed. Omit cardamom and use a lemon glaze instead.
Savory Breakfast Kringle
Omit the sugar from the dough. Fill with scrambled eggs, cooked sausage, and shredded cheese. Bake without glaze and brush with melted butter before serving.
Pumpkin Spice Kringle
Use ¼ cup pumpkin puree mixed with 1 tbsp brown sugar, a pinch of nutmeg, and cinnamon for the filling. Top with maple glaze for a cozy fall spin.
Final Thoughts
The Wisconsin Apple Kringle brings people together in the most unexpected ways. It’s shown up on school mornings, at book clubs, and quiet weekend brunches—always disappearing faster than expected. There’s a small delight in watching the glaze crack slightly as you cut into the golden crust and reveal that warm, spiced apple center.
It’s also the kind of dessert that never needs an introduction. One slice passed over the fence or brought to a neighbor’s porch says more than words can. While it may look bakery-fancy, this recipe is all about simple effort yielding generous reward.
Bake the Wisconsin Apple Kringle when the days feel long, or when the table needs a little warmth. It brings comfort without fuss and turns everyday gatherings into something just a bit more special. That’s what keeps me reaching for it again and again.
Delicious Wisconsin Apple Kringle
Ingredients
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 3 tbsp granulated sugar
- 1 cup unsalted butter cold and cubed
- 2 tsp active dry yeast
- â…“ cup whole milk warm
- 2 tsp water
- 1 large egg
- 2 oz apple pie filling
- ¼ tsp ground cardamom
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2-3 tsp water for glaze
Instructions
- Prepare dough: Bloom yeast in warm milk and water. Mix flour, salt, sugar, cut in butter. Add yeast mix and egg, stir just to combine. Wrap and chill 1 hour.
- Shape: Roll dough, add apple filling and cardamom, fold and seal. Form oval, place on lined sheet.
- Bake: Optional egg wash. Bake at 375°F for 22–25 mins. Cool completely.
- Glaze: Mix sugar, vanilla, water. Drizzle over cooled kringle. Let set.
