Apple Kringle with Vanilla Glaze Recipe

Introduction

Apple Kringle is a traditional Danish pastry filled with sweet spiced apples and topped with a luscious vanilla glaze. This flaky, aromatic treat is perfect for breakfast, dessert, or a snack and is sure to become a beloved favorite in your home.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup cold water
• 3 medium-sized apples, peeled and diced
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Step 1: In a large bowl, mix the flour, salt, and sugar. Cut in the chilled, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Gradually add the cold water and gently mix until a dough forms. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
2. Step 2: In a separate bowl, combine the diced apples, brown sugar, cinnamon, lemon juice, and cornstarch. Mix well to coat the apples evenly and set aside.
3. Step 3: Preheat the oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a rectangle about 1/4 inch thick. Transfer it to a parchment-lined baking sheet.
4. Step 4: Spoon the apple filling down the center of the dough, leaving space on the edges. Cut 1-inch diagonal slits along each side of the dough. Fold the flaps over the filling alternately to create a braided effect, sealing the ends by pinching them together.
5. Step 5: Bake the assembled Kringle for 25 to 30 minutes, or until the pastry is golden brown. Remove from the oven and let it cool on the baking sheet for about 10 minutes.
6. Step 6: While the Kringle cools, whisk together the powdered sugar, milk, and vanilla extract until smooth to make the vanilla glaze. Drizzle the glaze over the slightly cooled pastry and let it set before slicing.

Tips & Variations

• Use chilled butter and avoid overworking the dough to ensure a flaky texture.
• Try alternative fillings such as pears, berries, or a mixture of fruits with chopped nuts for added texture.
• For a gluten-free option, substitute all-purpose flour with a gluten-free blend and add a teaspoon of xanthan gum for better dough elasticity.
• Make sure to dice apples evenly to ensure consistent cooking.

Storage

Allow the Apple Kringle to cool completely before storing. Wrap tightly in plastic wrap or aluminum foil, or place in an airtight container. It can be kept at room temperature for up to 2 days or refrigerated for up to one week. Reheat in the oven for a few minutes to restore flakiness. For longer storage, freeze wrapped Kringle for up to three months. Thaw overnight in the refrigerator and reheat before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before rolling it out. This can actually enhance the flavor and texture.

What type of apples work best for this recipe?

Firm apples like Granny Smith, Honeycrisp, or Fuji work well because they hold their shape and offer a nice balance of sweet and tart flavors.

Apple Kringle with Vanilla Glaze Recipe

Print Recipe

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4.6 from 144 reviews

Apple Kringle is a traditional Danish pastry filled with sweet spiced apples and topped with a luscious vanilla glaze. Perfect for breakfast, dessert, or a snack, this flaky and aromatic treat features a puff-pastry-like dough braided around a cinnamon and brown sugar apple filling, finished with a creamy glaze for a perfect balance of flavors.

• Author: Lara
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 55 minutes
• Yield: 1 Kringle (8 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: Danish

Ingredients

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For the Dough:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 cup unsalted butter, chilled and cubed
• 1/4 cup cold water

For the Apple Filling:

• 3 medium-sized apples, peeled and diced
• 1/2 cup brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch

For the Vanilla Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Preparing the Dough: In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Add the chilled, cubed butter and use a pastry cutter or fingers to mix until the mixture resembles coarse crumbs. Gradually add cold water and gently mix until the dough forms a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes to relax the dough.
2. Making the Apple Filling: Peel and dice the apples into small pieces. In a medium bowl, mix the diced apples with brown sugar, cinnamon, lemon juice, and cornstarch until evenly coated. Set aside to let the flavors meld.
3. Assembling the Apple Kringle: Preheat the oven to 375°F (190°C). Roll out the chilled dough on a floured surface into a 1/4 inch thick rectangle large enough to hold the filling. Transfer the dough to a parchment-lined baking sheet. Spoon the apple filling down the center. Cut 1-inch diagonal slits along both sides of the dough. Fold the flaps alternately over the filling to create a braided pattern and pinch the ends to seal.
4. Baking the Apple Kringle: Bake the assembled Kringle in the preheated oven for 25 to 30 minutes, or until golden brown and aromatic. Remove from the oven and let cool on the baking sheet for 10 minutes to allow the filling to set.
5. Preparing the Vanilla Glaze: While the pastry cools, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth and pourable. Adjust the consistency by adding milk one teaspoon at a time if needed.
6. Glazing the Apple Kringle: Drizzle the vanilla glaze over the slightly cooled Kringle using a spoon or piping bag. Allow the glaze to set for a few minutes before slicing. Serve warm or at room temperature for best flavor and texture.

Notes

• Use chilled butter and handle the dough gently to ensure a flaky texture; avoid overworking.
• Dice apples evenly for uniform cooking; adjust baking time as needed for your oven.
• Store leftover Kringle wrapped tightly at room temperature for up to 2 days, refrigerate up to 1 week, or freeze up to 3 months.
• Customize with alternative fillings like pears, berries, nuts, or a cream cheese layer for variety.
• For a gluten-free version, substitute all-purpose flour with gluten-free blend, add xanthan gum, and increase water slightly.

Keywords: Apple Kringle, Danish pastry, vanilla glaze, apple filling, cinnamon pastry, baked dessert, flaky pastry