Description
Wisconsin Apple Kringle is a flaky, buttery layered pastry filled with sweet, cinnamon-spiced fresh apples. This classic treat delivers a perfect balance of tender and crispy textures with warm, fruity flavors, making it ideal for breakfast, dessert, or sharing with friends. Its braided shape and golden crust offer a visually stunning and irresistibly delicious local favorite.
Ingredients
Scale
Dough Ingredients
- 2 ½ cups all-purpose flour
- 1 cup cold unsalted butter, cut into small pieces
- 1 tsp salt
- 2 large eggs
- ½ cup sour cream or cream cheese (optional, for tender dough)
Filling Ingredients
- 4 cups fresh apples, peeled and diced (preferably Granny Smith or Honeycrisp)
- ⅔ cup granulated sugar
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
Topping
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Dough: Mix all-purpose flour with cold butter and salt, cutting the butter into the flour until the mixture resembles coarse crumbs. Add eggs and sour cream or cream cheese, mixing gently to form a smooth dough. Be careful not to overwork the dough. Wrap and chill in the refrigerator for at least 1 hour to help develop flaky layers.
- Make the Apple Filling: While the dough chills, peel and dice the fresh apples. In a bowl, combine apples with granulated sugar, cinnamon, nutmeg, and lemon juice. Mix well to evenly coat the apples and prevent browning.
- Roll and Layer the Dough: Roll the chilled dough into a rectangle on a floured surface. Spread a generous amount of the apple filling over the center, leaving the edges clear. Fold the dough into thirds like a letter to create flaky layers. Repeat the rolling and folding process 2-3 times to build the signature texture.
- Shape the Kringle: Roll the dough out one final time into an oval shape. Fold the edges over the filling and tuck in the ends securely. Cut several slits on top with a sharp knife to allow steam to escape during baking. Optionally, braid strips of dough over the top or decorate as desired.
- Bake to Golden Perfection: Brush the top of the kringle with the beaten egg wash to create a shiny golden crust. Bake in a preheated oven at 375°F (190°C) for 35 to 45 minutes, until the crust is crispy and filling is bubbly. Let cool slightly before slicing to preserve the flaky layers.
Notes
- Keep ingredients, especially butter and dough, cold to achieve flaky layers.
- Do not overfill the pastry to avoid soggy dough or tearing.
- Use tart apples like Granny Smith or Honeycrisp that hold shape and balance sweetness.
- Allow dough to rest chilled before rolling to prevent shrinking and toughening.
- Brush with egg wash to get a shiny and deeply golden crust.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American - Midwestern
Nutrition
- Serving Size: 1 slice (1/8 of kringle)
- Calories: 320 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 65 mg
Keywords: Wisconsin Apple Kringle, apple pastry, layered pastry, cinnamon apple dessert, flaky apple pastry
