Buttery Wisconsin Apple Kringle

A few weeks ago, I spent a slow rainy afternoon tucked inside a tiny coffee shop near the University of Texas campus, the kind of spot where students huddle over textbooks and the barista knows everyone’s order by heart. I had gone there to escape the sudden drizzle and ended up lingering longer than planned, watching the window fog as people hurried by with umbrellas.

At one point, an older woman at the next table opened a bakery box, and the scent of apples and pastry drifted over like a gentle invitation. She offered me a piece, and that first bite—flaky, buttery, lightly spiced—brought back the comfort I used to feel selling conchas and empanadas from my street cart years ago.

On my walk home, the craving followed me, nudging me to try making something in that same spirit but with my own twist. That’s how this Wisconsin Apple Kringle worked its way into my kitchen and onto my site. The process felt like a cozy experiment, the kind you do with your hair tied up, music playing low, and your cat circling your feet hoping for crumbs. Chili eventually settled on the warm dryer nearby while I rolled the dough, and the whole place smelled like apple-cinnamon heaven.

Now it’s become one of those recipes that feels like a treat without being too fussy, perfect for health-conscious bakers who still want something indulgent, and just right for anyone who’s curious but short on time. If you love pastries that balance flaky layers, warm spice, and sweetness that isn’t overwhelming, you’re going to enjoy this one.

Short Description

A tender, flaky Wisconsin-style Kringle filled with apple pie spice and drizzled with a simple vanilla glaze. Perfect for breakfast, holidays, or cozy afternoons.

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 to 3 tsp water for glaze

Tools Needed

• Mixing bowls
• Whisk
• Rolling pin
• Sharp knife or pizza cutter
• Baking sheet
• Parchment paper
• Wire rack

Cooking Instructions

Step 1: Prepare the Dough
In a small bowl, mix warm milk, 2 tsp water, and the yeast. Let it sit for about 5 minutes until foamy. In a larger bowl, whisk flour, salt, and sugar. Cut the cold cubed butter into the mixture until it looks like coarse crumbs.

Pour in the yeast mixture and crack in the egg. Stir just until the dough comes together. Avoid overmixing or the pastry will lose its flakiness. Shape into a ball, wrap tightly, and refrigerate for at least 1 hour.

Troubleshooting tip: If the dough seems too dry, add 1 tsp cold water at a time. If sticky, sprinkle a little flour over the surface.

Step 2: Shape the Kringle
Preheat the oven to 375°F. Dust your counter with flour and roll the chilled dough into a large rectangle. Spread the apple pie filling down the center. Sprinkle the cardamom over the apples.

Fold the long sides of the pastry over the filling and pinch the seams so nothing leaks. Gently curve the pastry into an oval or horseshoe and place it on a parchment-lined baking sheet.

Tip: If any apple filling tries to escape, tuck it back in with a small spoon before sealing.

Step 3: Bake
Brush the top with a light egg wash if you want deeper color. Bake for 22 to 25 minutes until golden brown and flaky. The crust should feel crisp on the edges and slightly firm in the center. Transfer to a wire rack and cool completely before glazing.

Step 4: Add Glaze
Whisk powdered sugar, vanilla, and 2 to 3 tsp water until smooth. Drizzle generously over the cooled Kringle and let it set for a few minutes before slicing.

Why You’ll Love This Recipe

Apple-spiced filling: Warm, cozy, and gently sweet.

Buttery flaky layers: The chilled dough gives this kringle its signature texture.

Easy to make: The steps are simple and approachable for all skill levels.

Perfect for sharing: Its oval shape makes it ideal for slicing into beautiful servings.

Versatile treat: Works for breakfast, dessert, or a mid-day coffee break.

Mistakes to Avoid & Solutions

Dough getting warm too quickly
Warm dough becomes sticky and hard to roll. Chill it for 10 to 15 minutes if it softens.

Filling leaking out while baking
Seal all seams firmly before shaping. Pinch gaps together if they form.

Glaze melting and sliding off
Never glaze while the pastry is hot. Cool fully for clean drizzles.

Yeast not activating
If the milk is too hot, it kills the yeast. Aim for warm—not hot—liquid.

Dry texture
Don’t overmix the dough. A gentle hand keeps it tender.

Serving and Pairing Suggestions

Serve warm with hot coffee or spiced tea.

Pair slices with yogurt or fresh fruit for a light breakfast.

Add a scoop of vanilla ice cream for dessert.

Present it whole on a platter for holidays and brunch buffets.

Storage and Reheating Tips

Store leftovers in an airtight container at room temperature for up to 2 days.

Refrigerate if you want it to last up to 5 days.

Reheat slices in a 300°F oven for 5 to 7 minutes to restore crispness.

Avoid microwaving; it softens the pastry.

FAQs

1. Can I use canned apple pie filling?
Yes, it works great and keeps the recipe quick.

2. Can the dough be made the night before?
Absolutely. Chill it overnight and roll it the next day.

3. What if I don’t have cardamom?
Cinnamon or nutmeg are good alternatives.

4. Can I freeze the baked kringle?
Yes. Wrap tightly and freeze for up to 2 months, then thaw and warm before serving.

5. Why is my dough crumbly?
It might need a touch more moisture. Add 1 tsp cold water and mix gently.

Tips & Tricks

Keep all ingredients as cold as possible for flakier layers.

Use a pizza cutter to get clean dough edges.

Let the glaze drip from a spoon slowly to control the pattern.

Add a little extra cardamom if you want a bolder spice note.

Recipe Variations

Cherry Kringle
Swap the apple pie filling for 2 oz cherry filling. Use the same method and bake time. The tart cherries bring a bright contrast to the buttery dough.

Pecan Maple Kringle
Replace filling with 2 oz maple syrup mixed with chopped pecans. Sprinkle a pinch of cinnamon before sealing. Bake the same way. Rich, nutty, and perfect for fall.

Cinnamon Banana Kringle
Mash ½ a ripe banana with a sprinkle of cinnamon. Spread down the center and follow standard shaping. This version is softer and naturally sweeter.

Final Thoughts

The rain might have pushed me into that coffee shop, but this kringle was the takeaway I didn’t know I needed. There’s something comforting about creating a pastry that feels both familiar and fresh, especially when it fills the house with buttery warmth. I loved crafting the folded shape, and hearing the light crackle of the crust as it cooled made the whole experience even better.

Sharing slices with my brother later that evening, while Chili attempted to paw the edge of the plate, added another small memory to the day. Recipes like this remind me that simple ingredients can turn a quiet moment into something special. I hope you bring this one into your own kitchen and enjoy the same cozy pause it gave me.