The Ultimate Wisconsin Apple Kringle Recipe: A Sweet Taste of Tradition

Wisconsin Apple Kringle brings together the rich heritage of Danish baking with the heartwarming flavors of autumn in every buttery, flaky bite.

Picture this: it’s a crisp October morning in Wisconsin, and the aroma of cinnamon-spiced apples and golden pastry fills your kitchen, creating that perfect moment when tradition meets comfort. This beloved pastry, with its delicate layers and sweet apple filling, has been warming hearts across the Midwest for generations.

I still remember my first encounter with authentic Wisconsin Apple Kringle at a small bakery in Racine. The baker, a third-generation Danish immigrant, explained how his grandmother brought this recipe across the ocean, adapting it with local Wisconsin apples and her own secret touches. That first bite was pure magic – the crispy exterior giving way to tender, buttery layers wrapped around perfectly spiced apple filling.

Why You’ll Love This Recipe

What makes this Wisconsin Apple Kringle recipe truly special is how it transforms simple ingredients into something extraordinary. Unlike complicated pastries that require professional training, this version breaks down the traditional technique into manageable steps that any home baker can master.

You’ll love how the cardamom adds that authentic Danish touch while the apple pie filling creates pockets of sweet, comforting flavor.

The best part? Your kitchen will smell absolutely incredible while it bakes, and you’ll have a stunning centerpiece for any breakfast table or afternoon coffee gathering.

Whether you’re hosting friends or simply treating your family to something special, this kringle delivers that perfect balance of impressive presentation and soul-satisfying taste. Explore more trending recipes here to discover other show-stopping treats that are easier to make than you’d expect.

this recipe for later...

Ingredients

Here’s everything you’ll need to create this delicious Wisconsin Apple Kringle:

Find more quick weeknight recipes here for additional inspiration when you’re looking for delicious treats that don’t require hours in the kitchen.

Step-by-Step Directions

Step 1: Activate the Yeast
In a small bowl, combine warm milk, water, and active dry yeast. Let it sit for 5-10 minutes until foamy and bubbly. This ensures your Wisconsin Apple Kringle will have the perfect texture.

Step 2: Make the Dough
In a large mixing bowl, whisk together flour, salt, and granulated sugar. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Beat the egg and add it along with the activated yeast mixture. Mix until a soft dough forms.

Step 3: Chill the Dough
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. This chilling time is crucial for achieving those signature flaky layers in your Wisconsin Apple Kringle.

Step 4: Prepare the Filling
Mix the apple pie filling with ground cardamom in a small bowl. Set aside while you roll out the dough.

Step 5: Shape the Kringle
On a lightly floured surface, roll the chilled dough into a large rectangle, about 12×8 inches. Spread the apple filling down the center third of the rectangle lengthwise.

Step 6: Form the Oval
Fold the sides of the dough over the filling, pinching the seams to seal. Carefully transfer to a parchment-lined baking sheet and shape into an oval ring, connecting the ends and sealing well.

Step 7: Bake to Perfection
Preheat your oven to 375°F. Bake the Wisconsin Apple Kringle for 25-30 minutes until golden brown and flaky.

Step 8: Add the Glaze
While the kringle cools, whisk together powdered sugar, vanilla extract, and water until smooth. Drizzle over the warm pastry and let set for 10 minutes before serving.

Exact Timing to make Wisconsin Apple Kringle

• Prep Time: 30 minutes
• Chilling Time: 2 hours (or overnight)
• Baking Time: 25-30 minutes
• Cooling and Glazing: 15 minutes
• Total Time: 3 hours 10 minutes (active time: 45 minutes)

Nutritional Information

Here’s the comprehensive nutritional breakdown for one serving of Wisconsin Apple Kringle (recipe serves 8):

Nutritional data based on USDA food composition database and recipe analysis. Values may vary depending on specific ingredient brands and preparation methods.

Healthier Alternatives

Transform your Wisconsin Apple Kringle into a more nutritious treat with these smart substitutions that maintain the authentic flavors:

Explore more healthy dessert recipes here for additional nutritious baking inspiration that doesn’t compromise on taste.

Serving Suggestions

Perfect Pairings for Any Occasion
Wisconsin Apple Kringle shines brightest when served warm with a steaming cup of freshly brewed coffee or spiced chai tea. The cardamom in the pastry creates a beautiful harmony with warm spices, making it an ideal centerpiece for weekend brunches or afternoon gatherings with friends.

Elevate with Simple Additions
Transform your Wisconsin Apple Kringle into an elegant dessert by serving it with a dollop of vanilla ice cream or lightly sweetened whipped cream. For special occasions, try pairing it with a drizzle of salted caramel sauce or a sprinkle of toasted chopped walnuts for added texture and richness.

Make it a Celebration
Create a stunning dessert table by cutting your Wisconsin Apple Kringle into generous slices and arranging them on a beautiful platter with fresh apple slices, a selection of artisanal cheeses, and seasonal fruits like pears or grapes.

Common Mistakes to Avoid

Temperature Control is Everything
The biggest mistake when making Wisconsin Apple Kringle is using butter that’s too warm or rushing the chilling process. Cold butter creates those coveted flaky layers, so keep your ingredients properly chilled and don’t skip the 2-hour refrigeration time. Room temperature butter will result in a dense, heavy pastry instead of the light, crispy texture you’re aiming for.

Overfilling the Pastry
Many bakers get excited about the apple filling and add too much, which causes the Wisconsin Apple Kringle to burst open during baking or become soggy. Stick to the recommended 2 ounces of filling and spread it evenly down the center, leaving plenty of dough to properly seal the edges.

Sealing and Shaping Issues
Failing to properly seal the seams or shape the oval correctly can lead to filling leakage and an uneven bake. Take your time pinching the edges together firmly and ensure your oval shape is even so the Wisconsin Apple Kringle bakes uniformly and maintains its beautiful presentation.

Storing Tips

Short-Term Storage for Peak Freshness
Store your Wisconsin Apple Kringle at room temperature for up to 2 days by covering it loosely with plastic wrap or placing it in an airtight container. Avoid refrigerating immediately after baking, as this can make the pastry lose its crispy texture and become soggy. For best results, consume within 24 hours when the flavors and texture are at their absolute peak.

Freezing for Future Enjoyment
Wisconsin Apple Kringle freezes beautifully for up to 3 months when properly wrapped. Cool the pastry completely, then wrap tightly in plastic wrap followed by aluminum foil, or place in a freezer-safe container. To enjoy, thaw overnight in the refrigerator and warm in a 300°F oven for 8-10 minutes to restore the crispy exterior.

Reheating for Best Results
Always reheat Wisconsin Apple Kringle in the oven rather than the microwave to maintain its flaky texture. Preheat your oven to 325°F and warm individual slices for 5-7 minutes or the whole kringle for 10-12 minutes until heated through and the exterior regains its crispness.

FAQs

Wisconsin Apple Kringle

---

• Author: Julia
• Total Time: 3 hours 10 minutes
• Yield: 1 kringle (8-10 servings) 1x

Pin Recipe

Print Recipe

Description

This Wisconsin Apple Kringle combines flaky, buttery pastry with a warmly spiced apple filling and a sweet vanilla glaze. Inspired by the Danish heritage of Racine, Wisconsin, it’s the perfect cozy bake for fall mornings or festive gatherings.

---

Ingredients

Scale 1x2x3x

• • For the Pastry:
  • 2 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 3 tablespoons granulated sugar
  • 1 cup unsalted butter, cold and cubed
  • 2 teaspoons active dry yeast
  • 1/3 cup warm whole milk
  • 2 teaspoons water
  • 1 egg

 

• For the Filling & Glaze:
• 2 ounces apple pie filling
• 1/4 teaspoon ground cardamom
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 teaspoons water (for glaze)

---

Instructions

1. Step 1: Activate the Yeast
   In a small bowl, combine warm milk, water, and active dry yeast. Let sit 5–10 minutes until foamy.
2. Step 2: Make the Dough
   In a large mixing bowl, whisk flour, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add the beaten egg and yeast mixture; stir until a soft dough forms.
3. Step 3: Chill the Dough
   Wrap dough in plastic wrap and refrigerate for at least 2 hours or overnight for maximum flakiness.
4. Step 4: Prepare the Filling
   In a small bowl, mix apple pie filling with ground cardamom. Set aside.
5. Step 5: Shape the Kringle
   Roll chilled dough into a 12×8-inch rectangle. Spread the apple filling down the center third. Fold sides over the filling, sealing seams tightly.
6. Step 6: Form the Oval
   Transfer to a parchment-lined baking sheet. Shape into an oval ring and pinch the ends together to seal.
7. Step 7: Bake
   Preheat oven to 375°F (190°C). Bake for 25–30 minutes until golden and flaky.
8. Step 8: Add the Glaze
   Whisk powdered sugar, vanilla, and water until smooth. Drizzle over the warm kringle and let set for 10 minutes before slicing.

Notes

This kringle is best enjoyed fresh but can be stored covered at room temperature for up to 2 days. For a make-ahead option, prepare the dough the night before and bake in the morning for a fresh-from-the-oven treat.

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Category: Breakfast, Dessert
• Method: Baking
• Cuisine: Danish-American

Nutrition

• Serving Size: 1 slice (1/10 kringle)
• Calories: 320
• Sugar: 18g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 11g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg

Keywords: apple kringle, Wisconsin kringle, Danish pastry, fall dessert, apple pastry