Apple Kringle with Vanilla Glaze Recipe
Apple Kringle with Vanilla Glaze is a traditional Danish pastry that features a flaky, buttery dough filled with spiced, sweet apples and topped with a smooth vanilla glaze. Perfect as a comforting breakfast treat, dessert, or snack, this pastry combines the rich flavors of cinnamon and brown sugar with a creamy glaze that enhances every bite. Its braided design not only looks stunning but also seals in the delicious apple filling, making it an irresistible delicacy to enjoy warm or at room temperature.
- 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 2 cups of all-purpose flour, 1 teaspoon salt, and 1 tablespoon sugar. Add 1 cup of chilled, cubed unsalted butter and cut it into the flour mixture using a pastry cutter or fingers until the mixture resembles coarse crumbs. Gradually add 1/4 cup cold water and stir gently until the dough just comes together. Form into a ball, wrap in plastic wrap, and refrigerate for at least 30 minutes to chill and relax the dough.
- Making the Apple Filling: While the dough chills, peel and dice 3 medium-sized apples. In a medium bowl, combine the diced apples with 1/2 cup brown sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and 1 tablespoon cornstarch. Mix until the apples are evenly coated and set aside to let the flavors meld.
- Assembling the Apple Kringle: 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, large enough to hold the filling. Transfer the dough to a parchment-lined baking sheet. Spoon the apple filling down the center of the dough, leaving about 1 inch of space on each side. Make diagonal 1-inch cuts along the sides of the dough to create flaps.
- Braiding and Sealing: Carefully fold the diagonal flaps over the filling, alternating sides to create a braided appearance. Pinch the ends firmly to seal in the filling and prevent leakage during baking.
- Baking the Kringle: Bake the assembled kringle in the preheated oven for 25 to 30 minutes, or until the pastry turns golden brown and crisp. Remove from the oven and allow it to cool on the baking sheet for about 10 minutes to let the filling set.
- Preparing the Vanilla Glaze: While the kringle cools, whisk together 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract in a small bowl until smooth and pourable. Adjust consistency by adding more milk one teaspoon at a time if too thick.
- Glazing the Apple Kringle: Drizzle the vanilla glaze evenly over the slightly cooled kringle using a spoon or piping bag. Allow the glaze to set for a few minutes before slicing and serving. Enjoy warm or at room temperature.
Notes
- Use chilled butter and avoid overworking the dough to achieve maximum flakiness.
- Dice apples uniformly to ensure even cooking and soft filling.
- Keep an eye on the baking time to prevent over-browning as ovens vary.
- Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to 1 week.
- For longer storage, freeze wrapped kringle for up to 3 months, thaw overnight in fridge before reheating in oven.
- Customize the filling with pears, berries, nuts, or add a cream cheese layer for variations.
- For gluten-free adaptation, substitute all-purpose flour with a gluten-free blend and consider adding xanthan gum.
Keywords: Apple Kringle, Vanilla Glaze, Danish Pastry, Spiced Apple Filling, Breakfast Pastry, Baked Dessert
