Delicious Wisconsin Apple Kringle

On a snowy Saturday morning in Madison, a family of four bundled up and shuffled into the kitchen after sledding down the hill behind their house. Their cheeks were pink, fingers cold, but their eyes sparkled when they saw a golden Wisconsin Apple Kringle resting on a wire rack, steam still rising.

That same weekend, in a cozy retirement home in Eau Claire, a group of grandmothers rolled out pastry dough while chatting about grandkids and book clubs, all eager to recreate the kringle their mothers used to bake during the holiday season. Meanwhile, a pair of college roommates at UW-Milwaukee decided to bake something nostalgic to stave off finals stress and chose this very kringle from a printout found in a secondhand cookbook.

Across cities, generations, and snowy scenes, the Wisconsin Apple Kringle weaves itself into traditions. It’s not just the tender, buttery pastry or the spiced apple filling it’s the quiet pride in making something beautiful from scratch. This recipe brought new memories to our table when my neighbor gifted us a small box with a note that simply read, “Welcome to the Midwest.” Her kindness led me to discover what this delicate pastry truly means here. If you’ve never baked a kringle before, this is the perfect one to start with it’s layered, fragrant, and satisfying without being fussy.

Whether you’re baking with little ones who love to drizzle glaze or sharing a slice over warm cider with friends, this kringle invites you to slow down and savor. The Wisconsin Apple Kringle has earned its place on my winter table for its blend of heritage, flavor, and warmth.

Short Description

A flaky, golden pastry filled with spiced apple pie filling and finished with a vanilla glaze this Wisconsin Apple Kringle is a regional treat perfect for holiday mornings, gift-giving, or cozy evenings at home.

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 warm whole milk
• 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)

Tools Needed

• Mixing bowls
• Whisk
• Pastry cutter or two forks
• Rolling pin
• Parchment-lined baking sheet
• Pastry brush (optional)
• Small saucepan (for warming milk)

Cooking Instructions

Step 1: Prepare the Dough

Warm the milk gently until just lukewarm, then stir in the yeast and water. Let it bloom for 5–10 minutes until foamy. In a large bowl, whisk the flour, salt, and sugar together. Cut in the cold butter until the mixture resembles coarse crumbs. Add the yeast mixture and the egg, stirring just until combined. Wrap the dough in plastic and chill for 1 hour.

Step 2: Roll and Fill

On a lightly floured surface, roll out the chilled dough into a long rectangle. Spoon the apple pie filling down the center, sprinkle with cardamom, then fold both long edges over the filling, pinching to seal. Shape the filled dough into an oval ring and place on a parchment-lined baking sheet.

Step 3: Bake the Kringle

Preheat oven to 375°F (190°C). For a golden finish, lightly brush the top with egg wash (optional). Bake for 22–25 minutes until puffed and golden. Transfer to a rack and let cool completely before glazing.

Step 4: Glaze and Serve

In a small bowl, mix powdered sugar, vanilla, and 2 teaspoons water until smooth. Adjust consistency if needed. Drizzle over the cooled kringle and allow the glaze to set before slicing.

Why You’ll Love This Recipe

Layers of flaky pastry with spiced apple in every bite

Easy enough for beginners, rewarding for experienced bakers

A festive treat perfect for holidays or cozy weekends

Make-ahead friendly with excellent texture even after chilling

Naturally vegetarian and can be adapted to suit different fillings

Mistakes to Avoid & Solutions

Using hot milk instead of warm
Too much heat can kill the yeast.
Solution: Use milk that’s just warm to the touch, about 100–110°F.

Overmixing the dough
It can result in a tough pastry.
Solution: Stir just until ingredients come together, then chill before rolling.

Not sealing the edges well
Filling may leak out during baking.
Solution: Pinch the seams firmly and place seam-side down on the pan.

Skipping the cooling time before glazing
Glaze will melt off a hot kringle.
Solution: Allow the pastry to cool completely to room temperature first.

Overstuffing the filling
Can make the pastry soggy or cause breaks.
Solution: Stick to the recommended 2 oz of filling for best results.

Serving and Pairing Suggestions

Slice and serve warm with coffee or spiced tea

Add a scoop of vanilla ice cream or whipped cream

Present on a wooden board for holiday brunch spreads

Pairs beautifully with apple cider or mulled wine

Serve buffet-style at potlucks or gift it wrapped in parchment

Storage and Reheating Tips

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

For longer storage, refrigerate up to 5 days

Freeze tightly wrapped for up to 2 months

To reheat, place in a 300°F oven for 8–10 minutes until just warmed

Avoid microwaving to preserve the crisp pastry texture

FAQs

1. Can I use homemade apple pie filling?
Yes! Just be sure it’s thick and not too runny to avoid sogginess.

2. What’s the best way to reheat the kringle?
An oven works best—300°F for about 8–10 minutes. It helps revive the crispness.

3. Can I make the dough the night before?
Absolutely. Chill it overnight, then roll and fill the next day.

4. How do I know the yeast is activated properly?
It should look foamy and bubbly after 5–10 minutes in warm milk and water.

5. Is cardamom essential?
Not required, but it adds a warm floral spice that complements the apples beautifully.

Tips & Tricks

Chill the butter before cutting it in for maximum flakiness

Roll dough gently overworking can toughen it

Don’t skip blooming the yeast; it ensures proper rise

Drizzle glaze using a spoon in zig-zag motions for even coverage

Use a ruler to help form an even oval shape when folding the kringle

Recipe Variations

Cinnamon-Pear Kringle
Replace apple pie filling with thick pear preserves and a sprinkle of cinnamon. Follow the same folding and baking steps for a fruitier twist.

Cream Cheese Kringle
Add a layer of sweetened cream cheese (4 oz cream cheese + 1 tbsp sugar) before the apple filling. It gives a rich, tangy contrast.

Cherry-Almond Kringle
Use cherry preserves instead of apple, and add ½ tsp almond extract to the glaze. Top with slivered almonds for crunch and aroma.

Savory Breakfast Kringle
Omit the sugar and use scrambled eggs, cheese, and sautéed veggies. Skip the glaze and brush with egg wash before baking.

Maple-Walnut Kringle
Substitute filling with chopped toasted walnuts mixed with 2 tbsp maple syrup. Bake and glaze with maple-flavored icing.

Final Thoughts

Baking a Wisconsin Apple Kringle introduced me to the kind of pastry that quietly commands admiration without glitter, without flair, but with richness and a storied texture that speaks for itself. From warming the milk to watching the glaze settle into delicate drips, the process felt both grounding and festive, the way winter baking often should. The light tang of cardamom, the buttery crisp edges, and the familiar notes of baked apples came together so effortlessly, it’s no wonder this regional gem remains so loved.

In each step, there was a rhythm that made space for intention, even calm. Sometimes, it’s not about achieving perfection in the shape or the drizzle, but about baking something that welcomes people to pause, to sit down, to share. That’s what this kringle offered my kitchen, and I hope it does the same for yours whether you’re curled up near the window or setting a table for neighbors.