Apple Kringle with Vanilla Glaze Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
