Name: Wisconsin Apple Kringle
Prep time: 25 min
Cook time: 30 min
Total time: 1 h 55 min
Cuisine: Danish-American
Ingredients: 2 cups all-purpose flour; 1 tablespoon granulated sugar; 1/2 teaspoon salt; 1 cup cold unsalted butter, cut into small cubes; 1/2 cup sour cream; 1 egg yolk; 2 medium tart apples, peeled and chopped; 1/3 cup brown sugar; 1 teaspoon ground cinnamon; 1 tablespoon unsalted butter; 1 teaspoon lemon juice; 1 tablespoon all-purpose flour; 1/2 cup powdered sugar; 1 tablespoon milk; 1/4 teaspoon vanilla extract

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Flaky, buttery, and wrapped around a warmly spiced apple cinnamon filling, this Wisconsin Apple Kringle is a classic Midwest pastry that never goes out of style. Originating from Danish baking traditions and adopted as a signature dessert in Wisconsin, this homemade version delivers the perfect balance of crisp pastry and sweet fruit. I love serving it during the holidays, but honestly, it’s welcome at my table any time of the year.

Wisconsin Apple Kringle

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pastry Dough:

2 cups all-purpose flour

1 tablespoon granulated sugar

½ teaspoon salt

1 cup cold unsalted butter, cut into small cubes

½ cup sour cream

1 egg yolk

For the Apple Filling:

2 medium tart apples, peeled and chopped

⅓ cup brown sugar

1 teaspoon ground cinnamon

1 tablespoon unsalted butter

1 teaspoon lemon juice

1 tablespoon all-purpose flour

For the Icing:

½ cup powdered sugar

1 tablespoon milk

¼ teaspoon vanilla extract

Directions

I start by whisking together the flour, sugar, and salt in a large mixing bowl.

I cut in the cold butter using a pastry cutter or fork until the mixture turns into coarse crumbs.

Then, I stir in the sour cream and egg yolk until the dough just comes together. I divide the dough in half, shape each piece into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

While the dough chills, I make the filling. In a medium saucepan over medium heat, I combine chopped apples, brown sugar, cinnamon, butter, lemon juice, and flour. I cook the mixture for 5–7 minutes until the apples soften and the filling thickens, then let it cool completely.

I preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

I roll out one dough disc into a 10x6-inch rectangle. I spoon half the filling down the center, then fold the long edges over the filling and pinch the seams to seal. I repeat the same with the second disc.

I place both kringles seam-side down on the baking sheet and shape them into ovals or horseshoes.

I bake for 25–30 minutes until golden brown. After baking, I let them cool slightly.

To finish, I whisk together powdered sugar, milk, and vanilla to make the icing and drizzle it over the cooled kringles before serving.

Servings and timing

This recipe makes 8 servings.

Prep Time: 25 minutes

Cook Time: 30 minutes

Chill Time: 1 hour

Total Time: 1 hour 55 minutes

Calories: Approximately 310 kcal per serving

Variations

I sometimes swap the apples for pears or a mix of apples and cranberries for a festive twist.

Chopped pecans or walnuts add a delightful crunch to the filling.

For a different glaze, I use maple syrup instead of milk in the icing.

If I want to save time, I occasionally use a premade puff pastry—but the homemade dough is worth the effort when I have time.

Storage/Reheating

I store leftover kringle tightly wrapped at room temperature for up to 2 days, or in the refrigerator for up to 5 days. To reheat, I warm individual slices in a 300°F (150°C) oven for about 10 minutes. I avoid the microwave, as it softens the pastry too much.

FAQs

What makes Wisconsin kringle different from other pastries?

Wisconsin kringle is a Danish-inspired oval-shaped pastry with a rich, flaky crust and sweet filling. It’s unique because of its multiple layers, buttery dough, and traditional holiday presence in Midwest homes.

Can I make this dough ahead of time?

Yes, I often make the dough a day ahead and leave it in the fridge overnight. It keeps well for up to 2 days in the refrigerator or can be frozen for up to a month.

Can I freeze baked kringle?

Absolutely. I let it cool completely, then wrap it tightly in foil and plastic wrap before freezing. When I’m ready to serve, I reheat it in a 300°F oven until warmed through.

What apples work best in this recipe?

I like using tart varieties like Granny Smith or Braeburn. They hold their shape during cooking and balance out the sweetness of the filling and glaze.

Can I make this gluten-free?

Yes, I’ve had success using a 1-to-1 gluten-free flour blend. The texture is slightly different but still delicious.

Conclusion

Wisconsin Apple Kringle is one of those recipes I keep coming back to—comforting, flavorful, and always a crowd-pleaser. Whether I’m baking it for the holidays or just because I’m craving something cozy, this kringle never disappoints. With its golden flaky crust and warmly spiced apple center, it’s a beautiful reminder of the simple joys of home baking.

📖 Recipe:

Wisconsin Apple Kringle

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Author: Cheryl
Total Time: 1 hour 55 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

Flaky, buttery Wisconsin Apple Kringle wrapped around a warmly spiced apple cinnamon filling. A beloved Midwest pastry inspired by Danish traditions, perfect for holidays or any time of year.

Instructions

In a large mixing bowl, whisk together flour, sugar, and salt.
Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
Stir in sour cream and egg yolk until just combined. Divide dough in half, shape into discs, wrap in plastic, and refrigerate for at least 1 hour.
While dough chills, make the filling. In a medium saucepan, combine apples, brown sugar, cinnamon, butter, lemon juice, and flour. Cook over medium heat for 5–7 minutes until apples soften and filling thickens. Let cool completely.
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Roll out one dough disc into a 10x6-inch rectangle. Spoon half the filling down the center, fold over the long edges, and pinch seams to seal. Repeat with second disc.
Place both kringles seam-side down on the baking sheet. Shape into ovals or horseshoes.
Bake for 25–30 minutes until golden brown. Let cool slightly.
Whisk together powdered sugar, milk, and vanilla to make icing. Drizzle over cooled kringles before serving.