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A flakey pastry that tastes like your favorite filled donuts.
I first heard of this Wisconsin pastry on my families annual trip to door county for fall fest. It’s a delicious flakey baked pastry stuffed with a filling of your choice and glazed in a royal vanilla icing. This recipe teaches you how to laminate a dough to build the signature flakey layers of this Danish pastry. The effort is very much worth it after you create two giant Kringle’s, so you have one for you and one you give away. You won’t regret making this one if you love baking. The perfect pastry to pair with your morning cup of coffee.
Wisconsin apple Kringle is a staple in the Racine community in Wisconsin where a huge congregation of Danish people settled. This pastry is the official dessert of Wisconsin and rightfully so. It is absolutely delicious and tastes good with ever filling.
A tedious process is all in the dough-making process. You will have to laminate dough with tons of butter and keep it cold. You will create layers and layers of dough by rolling and folding the dough to create a base layer of flakiness. This isn’t like making croissants though. The dough will not rise as much due to the density of the dough. Prepare the dough a day ahead for easiest assembly.
Wisconsin apple Kringle’s are sold seasonally around the holidays all across America nowadays. These pre-baked beauties are still no match for the homemade pastry. Make one and give one for your next holiday or season or just because even! There’s nothing like a freshly baked pastry.
. Wisconsin Apple Kringle
. Yield(s): Makes 2 Kringles
. 15m prep time
. 2h cook time
. 4h inactive
For pastry:
2 cups all purpose flour
3 tablespoons granulated sugar
2 teaspoons active dry yeast
1/4 teaspoon ground cardamom
1 teaspoon kosher salt
1 cup unsalted butter, cold and cubed
1/3 cup whole milk, cold
1 egg, beaten
2 – 21 oz. apple pie filling
For glaze:
. 1 cup powdered sugar
. 1 teaspoon vanilla extract
. 2 teaspoons cold water
Preparation
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