When Appleton’s library held its fall recipe swap, I wasn’t planning to go until Ruth from next door popped over with a flyer and her famous chili in hand. I figured I’d bring a sweet, simple bake. At one of the folding tables, a quiet older man handed me a worn recipe card labeled Wisconsin Apple Kringle. He called it a family favorite, passed down but rarely made. That evening, I rolled up my sleeves, pressed cold butter into flour, and gave it a try.
Since then, this pastry has made its way to more gatherings than I can count from a cozy school bake sale to early morning tailgates in Green Bay. Flaky layers of dough cradle that apple-cinnamon filling so naturally that it never needs much decorating. Every slice is met with that familiar hum of approval. The balance of buttery crust and soft spiced apples just works like something that always belonged on the table.
There’s a quiet magic in a freshly baked Wisconsin Apple Kringle. It’s humble, golden, and warm in all the right ways. Nothing overdone, just thoughtfully made with everyday ingredients and a touch of sweetness that lingers after the last bite.
Short Description
Wisconsin Apple Kringle is a traditional Danish-inspired pastry with a flaky butter crust, sweet apple pie filling, and a delicate vanilla glaze perfect for breakfast, dessert, or a cozy afternoon treat.
Key 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
- ⅓ cup whole milk, warm
- 2 tsp water
- 1 egg
- 2 oz apple pie filling
- ¼ tsp ground cardamom
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 2–3 tsp water (for glaze)
Tools Needed
- Mixing bowls
- Whisk
- Pastry cutter or fork
- Rolling pin
- Baking sheet
- Parchment paper
- Measuring cups & spoons
- Pastry brush (optional)
Cooking Instructions
Step 1: Prepare the Dough
In a small bowl, combine warm milk, water, and yeast. Let it rest for 5 minutes until foamy. In a separate large bowl, whisk flour, salt, and sugar. Cut in the cold butter until it resembles coarse crumbs. Pour in the yeast mixture and add the egg. Stir just until combined. Do not overmix. Shape the dough into a ball, wrap in plastic wrap, and refrigerate for at least 1 hour.
Step 2: Shape the Kringle
Preheat oven to 375°F (190°C). Roll the chilled dough into a large rectangle on a lightly floured surface. Spread the apple pie filling down the center lengthwise, then sprinkle cardamom evenly over the apples. Fold both long sides over the filling and pinch the seam to seal. Gently form into an oval or horseshoe shape and transfer to a parchment-lined baking sheet.
Step 3: Bake
Brush with egg wash for a golden finish (optional). Bake for 22–25 minutes, or until the crust is puffed and deep golden brown. Let cool completely on a wire rack.
Step 4: Add the Glaze
In a small bowl, whisk powdered sugar, vanilla extract, and water until smooth and pourable. Drizzle over the cooled Kringle. Let set for 15 minutes before slicing.
Why You’ll Love This Recipe
Buttery, crisp layers from the pastry dough
A nostalgic apple filling with cardamom warmth
Easier than traditional laminated doughs
Gorgeous as a holiday centerpiece or brunch treat
Crowd-pleasing flavor with minimal ingredients
Mistakes to Avoid & Solutions
Skipping the chill time
Warm dough will tear and be difficult to roll.
Solution: Chill for at least 1 hour to firm up the butter and develop structure.
Overmixing the dough
Too much mixing develops gluten and makes the crust tough.
Solution: Mix just until the dough comes together.
Filling spills during baking
Overstuffing or loose seams cause leaks.
Solution: Keep the filling centered and pinch the seam tightly to seal.
Underbaking
The crust may look golden too early, but the inside stays doughy.
Solution: Bake until the top is deep golden and firm to the touch—usually 22–25 minutes.
Glazing while warm
The glaze melts and slides off.
Solution: Always cool completely before drizzling the glaze.
Serving and Pairing Suggestions
Serve warm or at room temperature with a cup of coffee
Add a scoop of vanilla ice cream for a cozy dessert
Pairs beautifully with mulled cider or chai tea
Slice and plate for brunch buffets or holiday breakfasts
Dust with extra powdered sugar for a snowy effect
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 2 days
Refrigerate for longer storage, up to 4–5 days
Reheat slices in a 300°F oven for 5–8 minutes for best texture
Avoid microwaving to preserve crust crispness
Freeze unglazed Kringle tightly wrapped for up to 1 month
FAQs
1. Can I make Wisconsin Apple Kringle ahead of time?
Yes! You can prepare and refrigerate the dough up to 24 hours in advance.
2. What kind of apple filling works best?
A smooth, thick apple pie filling is ideal. If using homemade, let it cool and thicken first.
3. Can I double the recipe?
Absolutely just divide the dough into two and bake each Kringle on its own baking sheet.
4. Is it okay to skip the cardamom?
Yes, but it adds a lovely depth. A pinch of cinnamon or nutmeg can be used instead.
5. My dough cracked when rolling. What should I do?
Lightly flour the surface and patch any cracks by pinching the dough. Let it rest a bit longer if too stiff.
Tips & Tricks
Use a pastry cutter or fork to keep butter cold while mixing
For a crisper crust, bake on the lower third rack of your oven
Dust your rolling pin and surface well to prevent sticking
Glaze only once the Kringle has cooled to avoid melting
Add finely chopped nuts to the filling for extra texture
Recipe Variations
1. Cherry Almond Kringle
Swap the apple pie filling with 2 oz cherry pie filling and a ½ tsp almond extract. Top with slivered almonds before baking.
2. Maple Pecan Kringle
Replace the filling with a mix of ¼ cup chopped pecans, 2 tbsp brown sugar, and a drizzle of maple syrup. Use maple extract in the glaze.
3. Cream Cheese Kringle
Spread 2 oz sweetened cream cheese filling (cream cheese + powdered sugar + vanilla) in place of fruit. Keep the cardamom for contrast.
4. Pumpkin Spice Kringle
Use 2 oz pumpkin purée blended with sugar, cinnamon, and cloves. Glaze with a maple vanilla drizzle.
5. Savory Spinach & Feta Kringle
Omit sugar from the dough. Fill with sautéed spinach, garlic, and crumbled feta. Brush with olive oil and sprinkle sesame seeds before baking.
Final Thoughts
Wisconsin Apple Kringle isn’t just a cozy treat for autumn it’s one of those bakes that quietly surprises you with how much joy it brings to the table. It has a kind of charm that pulls you in from the first flake of buttery pastry to the last spoonful of vanilla glaze that melts into your plate. I’ve shared it with teachers, neighbors, and my own family on quiet afternoons, and it never lasts longer than a few hours.
Sometimes, it’s the simplest pastries that speak the loudest. This one, with its golden crust and soft apple center, has traveled from a small community table in Wisconsin to countless homes through the years. I’m always glad when it finds a place in yours.
Crispy 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
- ⅓ cup whole milk warm
- 2 tsp water
- 1 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
- Mix warm milk, water, and yeast. In another bowl, combine flour, salt, sugar, and cold butter. Add yeast mix and egg. Chill dough 1 hour.
- Roll dough, add apple filling and cardamom. Fold, seal, shape into oval, place on lined sheet.
- Brush with egg wash. Bake at 375°F for 22–25 mins. Cool completely.
- Mix glaze. Drizzle over Kringle. Let set before slicing.
