Some pastries are worth the labor, and Wisconsin Apple Kringle is one of them. This flaky, oval-shaped Danish pastry is stuffed with a sweet apple filling and finished with a glossy vanilla glaze, built from a laminated dough that takes patience but rewards every bit of that effort with layer upon layer of buttery, delicate flakiness. It’s the official pastry of Wisconsin, a beloved staple in Racine, where a large community of Danish immigrants settled generations ago, and it has stayed close to its roots ever since.
This recipe makes two full-sized Kringles, enough for one to keep and one to give away, which is exactly how the tradition goes. The process takes real time, with an overnight dough rest and several rounds of laminating, but very little of it is hands-on labor. This guide covers the complete recipe, why the lamination process matters, the details that keep the layers distinct and flaky, and plenty of ideas for variations, storage, and serving.
What Is Wisconsin Apple Kringle?
Kringle is a laminated, yeasted pastry dough, similar in spirit to croissant dough but denser and less airy, rolled out, filled with a sweet filling, shaped into a large oval ring, and baked until golden. Once cooled, it gets finished with a simple powdered sugar glaze.
The pastry’s roots trace back to Danish immigrants who settled in Racine, Wisconsin, bringing their baking traditions with them. Over generations, Kringle became so associated with the region that it was officially named Wisconsin’s state pastry. While apple is one of the most beloved fillings, Kringle traditionally comes in many variations, since the dough pairs well with almost anything you put inside it.
The lamination process, rolling and folding layers of butter into the dough multiple times, is what creates the pastry’s signature flaky texture. Unlike croissant dough, Kringle dough doesn’t rise as dramatically due to its density, but the layers still create that satisfying, shattering flakiness in the finished pastry.
Why You’ll Love This Recipe
- A true regional classic. The official pastry of Wisconsin, with real Danish heritage.
- Genuinely flaky layers. The lamination process builds real structure and texture.
- Makes two pastries. Perfect for keeping one and gifting the other.
- A rewarding baking project. Ideal for anyone who loves the process of baking as much as the result.
- Versatile filling. While this version uses apple, the dough works beautifully with many fillings.
- Impressive presentation. A show-stopping pastry for holidays or special mornings.
- Make-ahead friendly. The dough rests overnight, which breaks up the work over two days.
Ingredients You’ll Need
For the Pastry
2 cups all-purpose flour. Forms the structure of the laminated dough.
3 tablespoons granulated sugar. Adds a touch of sweetness to the dough itself.
2 teaspoons active dry yeast. Gives the dough a gentle rise, though much less dramatic than a typical yeasted bread due to the dough’s density.
¼ teaspoon ground cardamom. A classic Scandinavian baking spice that adds a warm, slightly citrusy, aromatic note characteristic of traditional Kringle.
1 teaspoon kosher salt. Balances the sweetness and rounds out the flavor of the dough.
1 cup unsalted butter, cold and cubed. This is the heart of the lamination process. Keeping the butter cold and distributing it in small pieces throughout the dough is what creates the pastry’s flaky layers as it bakes.
⅓ cup whole milk, cold. Hydrates the dough. Cold milk helps keep the butter from softening prematurely.
1 egg, beaten. Adds richness and helps bind the dough together.
2 cans (21 oz each) apple pie filling. This is the filling for both Kringles, providing sweet, spiced apple flavor throughout the pastry.
For the Glaze
1 cup powdered sugar. Forms the base of the simple glaze.
1 teaspoon vanilla extract. Adds warmth and flavor to the glaze.
2 teaspoons cold water. Thins the glaze to the right consistency for drizzling.
Equipment
- A food processor
- A cutting board or work surface
- Plastic wrap
- A rolling pin
- Two parchment-lined sheet trays
- A pastry brush
- A whisk, for the glaze
- A wire cooling rack
How to Make Wisconsin Apple Kringle, Step by Step
Step 1: Combine the Dry Ingredients
In a food processor, combine the flour, sugar, yeast, cardamom, and salt.
Step 2: Cut in the Butter
Add the cubed butter to the flour mixture and pulse 10 to 12 times, until the butter is broken down to pea-sized pieces. This is the beginning of lamination, those distinct pieces of cold butter are what create flaky layers as the dough bakes.
Step 3: Add the Wet Ingredients
Add the cold milk and the beaten egg to the food processor and pulse until the dough just comes together.
Step 4: Form and Rest the Dough
Dump the mixture onto a cutting board until a rough dough comes together. Form the dough into a rectangle, wrap it in plastic wrap, and let it rest in the refrigerator overnight.
Step 5: Laminate the Dough
Flour your work surface, then roll the dough out into an 8×15-inch rectangle. Fold the dough in thirds, like a brochure, to create layers. Rotate the dough and repeat the rolling and folding process. Wrap and refrigerate for 30 minutes.
Step 6: Repeat the Lamination
Repeat the rolling, folding, rotating, and chilling process three more times. This builds up the many thin layers of butter and dough that give Kringle its signature flakiness.
Step 7: Preheat and Prepare
Preheat the oven to 375°F and prepare two parchment-lined sheet trays.
Step 8: Shape and Fill
Divide the dough in half and roll each half into a 6×24-inch rectangle. Spread a thin layer of apple filling down the center of each rectangle. Roll one side directly over the filling, pinching to seal. Brush the exposed edge with egg white and fold it over to seal completely.
Step 9: Form the Ring
Place each stuffed log onto a prepared sheet tray and form it into an oval ring.
Step 10: Proof and Bake
Brush each Kringle with egg white and let them sit in a warm place for 1 hour. Bake for 25 minutes, or until lightly golden.
Step 11: Glaze and Cool
Whisk together the glaze ingredients until the mixture is slightly runny. Glaze the Kringle immediately and let it set. Transfer to a wire rack and let cool completely before serving.
Recipe Card
Wisconsin Apple Kringle
- Yield: 2 Kringles
- Prep time: 15 minutes (plus overnight dough rest and lamination time)
- Cook time: 2 hours (total active and lamination time)
- Inactive time: 4 hours (overnight rest, chilling between folds, and proofing)
- Course: Dessert, pastry
Pastry Ingredients
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- ¼ teaspoon ground cardamom
- 1 teaspoon kosher salt
- 1 cup unsalted butter, cold and cubed
- ⅓ cup whole milk, cold
- 1 egg, beaten
- 2 cans (21 oz each) apple pie filling
Glaze Ingredients
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 teaspoons cold water
Instructions
- Combine the flour, sugar, yeast, cardamom, and salt in a food processor.
- Pulse in the cold butter until pea-sized.
- Add the milk and egg, pulsing until the dough comes together.
- Form into a rectangle, wrap, and refrigerate overnight.
- Roll the dough into an 8×15-inch rectangle, fold in thirds, rotate, wrap, and refrigerate 30 minutes.
- Repeat the rolling, folding, and chilling process three more times.
- Preheat the oven to 375°F and prepare two parchment-lined trays.
- Divide the dough in half and roll each into a 6×24-inch rectangle.
- Spread apple filling down the center, roll to seal, and brush with egg white to seal the seam.
- Shape each log into an oval ring on a prepared tray.
- Brush with egg white and let proof in a warm place for 1 hour.
- Bake 25 minutes, until lightly golden.
- Whisk the glaze ingredients together, glaze the warm Kringle, and let set. Cool completely on a wire rack before serving.
Tips for the Best Kringle
Keep the Butter and Dough Cold
Cold butter is essential throughout the entire lamination process. If the dough or butter starts to feel soft or greasy at any point, return it to the refrigerator before continuing.
Don’t Rush the Overnight Rest
Resting the dough overnight allows the gluten to relax and the flavors to develop, making the dough much easier to roll out the next day.
Fold Consistently Each Time
Rolling and folding the dough in the same direction and thickness each time helps build even, consistent layers throughout.
Chill Between Folds
The 30-minute chill between each fold keeps the butter firm, which is what prevents it from melting into the dough and losing the distinct layers.
Spread the Filling Thinly
A thin, even layer of filling is easier to roll and seal properly, and it prevents the filling from leaking out during baking.
Seal the Seams Well
Brushing the exposed edge with egg white and pressing firmly helps keep the filling contained as the pastry proofs and bakes.
Glaze While Still Warm
Applying the glaze immediately after baking, while the pastry is still warm, helps it set into a smooth, glossy finish.
Troubleshooting Common Problems
My Dough Is Too Soft to Work With
The butter has likely softened too much. Return the dough to the refrigerator for 15 to 20 minutes before continuing.
My Layers Didn’t Turn Out Flaky
This can happen if the butter melted into the dough during rolling, often from working in a warm kitchen or not chilling between folds. Keep everything as cold as possible throughout the process.
My Filling Leaked Out During Baking
The seams may not have been sealed well enough. Brush the edges generously with egg white and press firmly to seal.
My Kringle Didn’t Rise Much
This is normal. Kringle dough is denser than croissant dough and isn’t meant to rise as dramatically.
My Glaze Set Too Thick or Too Thin
Adjust the consistency by adding more powdered sugar to thicken it, or a few more drops of water to thin it.
Variations to Try
Different Fillings
Try cherry, blueberry, raspberry, or a cream cheese filling in place of apple for a different classic Kringle flavor.
Nut Filling
A traditional almond or pecan filling pairs beautifully with the buttery, laminated dough.
Spiced Apple Version
Add a pinch of cinnamon or nutmeg to the apple filling for extra warmth.
Mini Kringles
Divide the dough into smaller portions to create individual-sized pastries, adjusting the baking time accordingly.
Nutty Topping
Sprinkle sliced almonds over the glaze before it sets for added texture and a classic bakery look.
What to Serve With Wisconsin Apple Kringle
- A hot cup of coffee
- Tea
- Fresh fruit on the side
- A glass of cold milk
When to Serve It
- Holiday mornings, such as Christmas or Thanksgiving
- Weekend brunch gatherings
- Gift-giving, wrapped for friends and neighbors
- Fall festivals and seasonal celebrations
- Any special occasion calling for an impressive homemade pastry
Make-Ahead, Storage, and Freezing
Make ahead: The dough is designed to rest overnight, which naturally breaks the process into two days. You can also bake the Kringle a day ahead and glaze it just before serving.
Storing: Keep the baked Kringle covered at room temperature for up to 2 to 3 days.
Freezing: Kringle freezes well, both baked and unbaked. Wrap tightly and freeze baked Kringle for up to 2 months; thaw at room temperature and warm gently before serving. Unbaked, shaped Kringle can also be frozen before its final proof; thaw and let it proof before baking.
Frequently Asked Questions
Why doesn’t my Kringle rise as much as a croissant?
Kringle dough is denser than croissant dough by design, so it rises much less dramatically even though it’s laminated in a similar way.
Can I use a different filling?
Yes. Cherry, blueberry, raspberry, almond, pecan, and cream cheese fillings are all traditional and delicious alternatives to apple.
Do I need a food processor?
It makes cutting the cold butter into the flour much easier and faster, but you can also do this by hand with a pastry cutter if needed.
Can I speed up the lamination process?
It’s best not to, since the repeated rolling, folding, and chilling is what builds the signature flaky layers. Rushing it can result in a denser, less flaky pastry.
How long does the whole process take?
Including the overnight rest, several rounds of lamination with chilling time in between, and the final proof and bake, the process spans about two days, though active hands-on time is much shorter.
Can I freeze the dough before baking?
Yes. Shape the Kringle, then freeze it before the final proofing step. Thaw and let it proof before baking as directed.
Allergen Note
This recipe contains gluten and eggs. Always check the label on your apple pie filling for additional allergen information if you are serving guests with dietary restrictions.
