Easy Wisconsin Apple Kringle is that nostalgic bakery treat that always disappears first at family gatherings. Maybe you grew up grabbing one from a local bakery on a Saturday morning. Or maybe you have no idea what a kringle is, but you love flaky pastry and warm spiced apples. Either way, I’ve got you. Today I’m walking you through a friendly, no-stress way to make this beloved Midwest pastry at home, with simple steps and plenty of tips to get it just right. Your kitchen is about to smell like a small-town bakery in the best way.
Kringle vs kringla
Let’s clear up a common mix-up I see all the time. A kringle is a flaky, layered pastry with a buttery dough and a sweet filling, usually shaped into a big oval. It’s Danish by origin and became a local legend in Wisconsin. Kringla, on the other hand, is usually a soft, lightly sweet Norwegian cookie or bread, sometimes twisted, and not laminated. If you’ve had a kringla, you’ll notice it’s more like a tender cake or soft cookie. A kringle? That’s all about layers and that signature glazed top.
The Story Behind This Recipe
I’ve spent years testing recipes for Cuts Food, and this Easy Wisconsin Apple Kringle is a keeper: fast to prep with no weird tricks. Easy Wisconsin Apple Kringle is that nostalgic bakery treat that always disappears first at family gatherings. Maybe you grew up grabbing one from a local bakery…
Traditionally, Danish bakers brought the kringle craft to Wisconsin, and over time it became the state’s official pastry. Almond fillings are classic, but apple is incredibly popular for a reason. Apple brings a familiar cozy flavor that pairs perfectly with flaky dough and a vanilla glaze. If you’ve ever thought croissant and apple pie should have a baby, kringle is basically that dream come true.
“I used to buy kringles every holiday from a local shop, but once I learned this method, I started bringing my own. It tastes bakery-level and honestly feels even more special.”
One more note: kringla recipes often use sour cream for tenderness. Kringle uses a yeasted or quick-laminated dough that bakes up flaky and crisp around the edges. So if you’re here for the layers, you want kringle. And if you’re new, don’t worry. We’re making it approachable and doable, step by step, so your Easy Wisconsin Apple Kringle turns out beautifully the first time.
How To Make a Wisconsin Kringle
You’ll build a buttery dough, tuck in a cinnamon-apple filling, shape it into an oval, bake, then finish with a simple glaze. If laminating dough sounds intimidating, this shortcut method will keep it friendly. Think of it like a gentle fold-and-chill routine that creates layers without complicated techniques.
Make the easy dough
Start by mixing flour, a little sugar, salt, and instant yeast. Cut in cold butter so you see pea-sized bits throughout the flour. A few larger flat pieces are great too. Stir in cold milk and a little egg until the dough just comes together. It should look rough and shaggy. That’s good. The visible butter bits are what create those flaky pockets later.
Gather the dough, press into a rectangle, wrap, and chill for at least 1 hour to relax the gluten and keep the butter cold. Then do a simple folding series: roll into a rectangle, fold into thirds like a letter, rotate, and repeat once or twice. You’re not aiming for perfect. You’re aiming for layers. Chill again to keep everything cold.
Make the apple filling
Peel and slice your apples thin, then cook them on the stove with butter, brown sugar, cinnamon, a pinch of salt, and a splash of lemon juice. You want them tender but not mushy, with a syrupy sauce that clings. Stir in a spoonful of flour or cornstarch if the juices are very thin. Let the filling cool completely before using, or it will melt the butter in your dough.
If you love apple treats as much as I do, you might also like these cozy apple fritter muffins for a quick breakfast win.
Shape, bake, and glaze
Roll your chilled dough into a long rectangle. Spoon the cooled apple filling in a strip down the center. Fold both sides over the filling, overlapping slightly, and pinch to seal. Carefully transfer the log seam-side down to a parchment-lined sheet. Shape into a big oval and pinch the ends together. Use a little water if needed to help seal.
Cover and let it rest for 20 to 30 minutes while you preheat the oven. Brush lightly with egg wash for color. Bake until puffed and golden brown, usually 22 to 28 minutes depending on your oven. The edges should look crisp and the top golden. Let it cool, then whisk a simple glaze with powdered sugar, milk, and a touch of vanilla. Drizzle over the kringle. The glaze should set with a pretty sheen.
When you slice in, you’ll see those tender, flaky layers with ribbons of apple. That’s the heart of Easy Wisconsin Apple Kringle. Serve warm or at room temp. It’s fantastic both ways.
What You Need
Here’s a straightforward, no-fuss list. If you’ve baked a pie or simple bread, you’re already halfway there.
- All-purpose flour for structure
- Instant yeast to keep things simple
- Cold unsalted butter cut into cubes for layering
- Milk and a large egg for richness
- Sugar and salt for balance
- Apples like Honeycrisp, Braeburn, or Granny Smith
- Brown sugar, cinnamon, and a touch of lemon juice
- Cornstarch or flour to thicken the filling if needed
- Powdered sugar, milk, and vanilla for glaze
- Parchment paper and a sturdy baking sheet
Want a snack while it bakes? Try a creamy sweet dip like this caramel apple cheesecake dip. It tastes like a party even on a weeknight.
Fruit And Nut Kringle Variations
Once you nail the base recipe, you can riff with flavors like a bakery pro. The structure stays the same. Only your filling changes.
Try apple-pecan with a drizzle of caramel. Or go cherry-almond with a touch of almond extract in the glaze. Raspberry cream cheese is a classic. Pear and cranberry feel festive. Maple walnut is dreamy in cold weather. You can also swirl in a small amount of cream cheese filling for tang. Just do not overload the kringle with filling, or shaping will be tricky and leaks can happen. Less is more, and the dough-to-filling ratio is what creates that signature sliceable oval.
For a fruity dessert to share on the side, a warm blackberry cobbler makes a cozy partner to your kringle spread.
Tips
Simple tricks for bakery-style results
- Keep it cold. Cold butter makes flakes. If your kitchen is warm, chill the dough more often between steps.
- Don’t overwork. Mix until the dough just comes together. Visible butter bits are a good sign.
- Cool the filling. Hot filling melts butter and ruins the layers. Let it cool to room temp.
- Seal seams well. Pinch and tuck so the filling stays put. A tiny leak is fine, a large one is not.
- Watch the oven. Golden and puffed is your cue. Every oven runs a little different.
- Glaze when warm, not hot. If the kringle is too hot, the glaze disappears. Warm gives that pretty drape.
- Make ahead. Prep the dough the night before. Chill, then shape and bake the next day. You can also freeze the unbaked shaped kringle. Thaw in the fridge overnight, then bake.
- Storage. Store covered at room temp for 1 day or in the fridge for 3 to 4 days. Rewarm slices at 300 degrees until just soft and fragrant.
- Serve smart. Kringle is rich. Thin slices go a long way, especially with coffee.
- Feed a crowd. Make two ovals side by side. Or pair with a comforting dinner like this tuna casserole pasta bake and call it a day.
That’s how you keep your Easy Wisconsin Apple Kringle flaky, tidy, and totally irresistible. Small habits like chilling and not overfilling make a big difference, especially if it’s your first time.
Common Questions
Can I use store-bought puff pastry instead of making dough?
You can, but it will be lighter and not as sturdy as a traditional kringle. If you go this route, keep the filling minimal and bake until deeply golden.
What apples work best?
A mix is ideal. Use a tart variety like Granny Smith plus a sweeter apple like Honeycrisp for balanced flavor and texture.
How do I prevent leaks?
Cool the filling, avoid overfilling, and pinch the seams well. A small tear is fine. Bake on parchment just in case.
Can I add nuts?
Yes. Toasted pecans or walnuts are great. Chop them small and add sparingly so the dough seals easily.
How do I know it’s done?
Look for a golden top and edges, visible puff, and a set shape. If the bottom still looks pale, give it a few more minutes.
Ready to bake your new favorite cozy dessert
With a chill-happy dough, a simple spiced apple filling, and a drizzle of vanilla glaze, Easy Wisconsin Apple Kringle is the kind of bake that makes mornings feel special. Keep the butter cold, resist overfilling, and you’ll get those lovely layers. If you want to see other styles and traditions, check out this helpful take on Wisconsin Apple Kringle and a Scandinavian twist with Norwegian Apple Kringle. I hope you try it soon and make it your own, because once you pull that golden oval from the oven, you’ll feel like the neighborhood bakery chose your kitchen for a pop-up. 
Wisconsin Apple Kringle
Ingredients
Method
- Mix flour, sugar, salt, and instant yeast in a bowl.
- Cut in cold butter until pea-sized bits remain.
- Stir in cold milk and egg until the dough comes together, then wrap and chill for at least 1 hour.
- Roll out and fold the dough into thirds like a letter, then chill again.
- Peel and thinly slice the apples.
- Cook apples with butter, brown sugar, cinnamon, salt, and lemon juice until tender but not mushy.
- Stir in cornstarch if the mixture is too thin and let cool.
- Roll the chilled dough into a rectangle and spoon the cooled apple filling down the center.
- Fold the sides over the filling, pinch to seal, and shape into an oval.
- Let it rest for 20-30 minutes while preheating the oven.
- Bake at 375°F for 22-28 minutes until golden and puffed.
- Cool before glazing with a mixture of powdered sugar, milk, and vanilla.
