Description
An authentic Racine-style Danish pastry with 32 flaky layers and a sweet-tart apple cinnamon filling.
Ingredients
2 cups all-purpose flour
1 cup unsalted butter, chilled and divided
1/2 cup whole milk, warm
1 package active dry yeast
2 tablespoons granulated sugar
1/4 teaspoon salt
3 large Granny Smith apples, peeled and diced
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 cup powdered sugar (for glaze)
1 teaspoon vanilla extract
Instructions
Step 1: Dissolve yeast and granulated sugar in warm milk; let sit for 5 minutes until foamy.
Step 2: Mix flour, salt, and 2 tablespoons of butter into the yeast mixture to form a dough; knead briefly and chill for 30 minutes.
Step 3: Roll dough into a rectangle and spread half the remaining butter over two-thirds of the dough; fold into thirds like a letter.
Step 4: Repeat the rolling and folding process twice more with the remaining butter to create 32 layers, chilling between folds.
Step 5: Cook diced apples, brown sugar, and cinnamon in a skillet until soft; let cool completely.
Step 6: Roll dough into a long strip (approx 6x24 inches), spread apple filling down the center, and pinch the edges to seal.
Step 7: Form into an oval on a parchment-lined sheet and bake at 375°F for 20-25 minutes until golden; glaze with powdered sugar, vanilla, and milk mixture.
Notes
Ensure your butter is cold but flexible for the best lamination results in your Wisconsin Apple Kringle.
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Category: Breakfast/Dessert
- Method: Baking
- Cuisine: American (Wisconsin)
Nutrition
- Serving Size: 1 slice
- Calories: 340 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
