Wisconsin Apple Kringle
There’s something magical about flaky, buttery pastry folded around a sweet cinnamon–spiced apple filling. Originating in Scandinavia but perfected in Wisconsin, the Apple Kringle is a must-try dessert for any pastry lover. In this post, you’ll learn how to make a show-stopping Wisconsin Apple Kringle from scratch—perfect for brunch, holiday gatherings, or a cozy weekend treat.
What Is a Kringle?
A Kringle is a large, oval-shaped Danish pastry made by layering and folding yeast dough with butter to create its signature flaky texture. While traditional Kringles come in many flavors—almond, raspberry, cheese—the Wisconsin Apple Kringle combines tender apples, warm spices, and a sweet glaze, making it a crowd-pleaser from Green Bay to Milwaukee.
Why You’ll Love This Wisconsin Apple Kringle
Flaky, Buttery Layers: The laminated dough creates pastry layers that practically melt in your mouth.
Homemade Goodness: From scratch means you control the quality of ingredients—real butter, fresh apples, no artificial fillers.
Impressive Presentation: Its elegant oval shape and glossy glaze make it perfect for special occasions.
Customizable Filling: Swap apples for berries or add nuts—the possibilities are endless!
Ingredients
For the Dough:
2¼ teaspoons (1 packet) active dry yeast
1 cup warm milk (110°F / 43°C)
¼ cup granulated sugar
1 teaspoon salt
1 large egg
3 cups all-purpose flour, plus extra for dusting
1 cup (2 sticks) unsalted butter, cold
For the Apple Filling:
3 cups peeled, cored, and thinly sliced apples (Granny Smith or Honeycrisp)
¼ cup brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon cornstarch
For the Glaze:
1 cup powdered sugar
2 tablespoons milk or cream
½ teaspoon vanilla extract
Equipment
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