Description
Discover the authentic taste of a 100-year-old Wisconsin Apple Kringle recipe – a flaky, buttery pastry filled with sweet apples and warm spices. This beloved Midwestern treat is perfect for any occasion, from holiday gatherings to weekend brunches.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon salt
– 1 cup unsalted butter, chilled and cubed
– 1/4 cup ice water
– 5 medium Granny Smith apples, peeled, cored, and thinly sliced
– 3/4 cup granulated sugar
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 2 tablespoons unsalted butter, melted
– 1 egg, beaten with 1 tablespoon water (for egg wash)
Instructions
1. – In a food processor, combine the flour and salt. Add the chilled butter cubes and pulse until the mixture resembles coarse crumbs.
2. – Add the ice water and pulse until the dough just begins to come together. Divide the dough in half, shape each half into a disk, wrap in plastic, and refrigerate for at least 1 hour.
3. – Preheat the oven to 375°F. Line a baking sheet with parchment paper.
4. – In a large bowl, toss the sliced apples with the sugar, cinnamon, and nutmeg until well combined.
5. – On a lightly floured surface, roll one disk of dough into a 12×16-inch rectangle. Transfer to the prepared baking sheet.
6. – Spread the apple mixture evenly over the dough, leaving a 1-inch border. Fold the border over the filling, pleating the dough as you go.
7. – Brush the folded dough with the egg wash.
8. – Bake for 45-55 minutes, or until the crust is golden brown and the filling is bubbly.
9. – Allow to cool for at least 30 minutes before slicing and serving.
Notes
For a flakier crust, you can cut the butter into the flour by hand using a pastry cutter or two forks. Refrigerating the dough for at least 1 hour is crucial for the best texture. Feel free to experiment with different apple varieties or add a sprinkle of chopped walnuts or pecans to the filling.
- Prep Time: 30
- Cook Time: 50
- Category: Dessert
- Method: Baking
- Cuisine: American, Midwestern