Apple Kringle with Vanilla Glaze
Apple Kringle with Vanilla Glaze is a delightful treat that combines flaky, buttery pastry with a sweet, spiced apple filling. The layers of dough are wrapped around tender, cinnamon-kissed apples,…
Tip: save now, cook later.Apple Kringle with Vanilla Glaze is a delightful treat that combines flaky, buttery pastry with a sweet, spiced apple filling. The layers of dough are wrapped around tender, cinnamon-kissed apples, then topped with a smooth vanilla glaze that adds just the right amount of sweetness. It’s a perfect balance of crisp pastry and juicy fruit that feels like a hug in dessert form.
I love making this Apple Kringle when I want to impress friends or just treat myself to something special. What makes it so fun is the way the pastry twists and folds, giving it that beautiful, rustic look without much effort. I always make sure to use tart apples for a little zing and add a pinch of nutmeg for a cozy touch. The vanilla glaze on top brings everything together, making every bite feel extra special.
My favorite way to enjoy this is warm out of the oven with a cup of coffee or tea nearby. It’s also a wonderful treat to share at breakfast or brunch because it’s light enough not to fill you up too much but rich enough to feel like a celebration. Honestly, once I’ve had a slice, I find myself sneaking back for just one more piece. It’s definitely one of those recipes that makes any day feel a little brighter.
Key Ingredients & Substitutions
Apples: Tart varieties like Granny Smith work best since they hold their shape and balance the sweetness. If you prefer sweeter apples, try Honeycrisp or Fuji. Avoid very soft varieties that turn mushy when cooked.
Butter: Using cold, unsalted butter in the dough is key. It creates flaky, layered pastry by melting during baking. If needed, you can use margarine or a vegan butter substitute for a dairy-free option.
Yeast: Active dry yeast helps the dough rise nicely, giving a soft and tender texture. Instant yeast is a fine substitute; just mix it directly with flour and reduce the warm water slightly.
Vanilla Glaze: The simple blend of powdered sugar, milk, and vanilla adds sweetness and a smooth finish. You can swap milk for any plant-based milk or water. Adding a pinch of salt balances the sweetness if you like.
How Do You Create the Perfect Flaky, Layered Dough?
The secret lies in how you work the cold butter into the dough. Here’s how I do it:
- Start with cold butter cut into small cubes — this helps form distinct layers.
- After the dough comes together, flatten it and press the butter cubes into it.
- Fold and knead the dough just enough to distribute the butter evenly without melting it.
- Keep everything cool by working quickly and dusting with flour to prevent sticking.
This process creates pockets of butter that melt while baking, making the dough flaky and golden. Avoid overworking the dough, or the butter will blend completely, losing that lovely texture.
Equipment You’ll Need
- Mixing bowls – for combining dough and filling ingredients easily.
- Rolling pin – helps you roll the dough evenly into the right shape.
- Sharp knife – to make the diagonal cuts for the braided kringle look.
- Skillet or sauté pan – perfect for softening the apple filling before baking.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup simple.
- Whisk – ideal for mixing the smooth vanilla glaze without lumps.
Flavor Variations & Add-Ins
- Try pears or peaches instead of apples for a sweeter, juicy filling.
- Add chopped toasted pecans or walnuts to the filling for crunch and nuttiness.
- Mix in raisins or dried cranberries for a burst of chewy texture and tartness.
- Sprinkle a little cardamom or ground ginger with the cinnamon for a warm spice twist.
Apple Kringle with Vanilla Glaze
Ingredients You’ll Need:
For the Dough:
- 2 1/4 tsp active dry yeast (1 packet)
- 1/4 cup warm water (about 110°F / 43°C)
- 1 cup whole milk, warmed
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 large egg
- 3 1/2 cups all-purpose flour, plus extra for dusting
- 1/2 cup unsalted butter, cold and cut into small cubes
For the Apple Filling:
- 4 medium apples (about 2 pounds), peeled, cored, and chopped (preferably tart apples like Granny Smith)
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp lemon juice
- 1 tbsp all-purpose flour (to thicken)
- 2 tbsp unsalted butter
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
How Much Time Will You Need?
This recipe takes around 20 minutes to prepare the dough and filling, plus about 1 to 1.5 hours for the dough to rise. Baking will take 30-35 minutes, and you’ll want to allow about 10 minutes for cooling before adding the glaze. In total, plan for approximately 2 hours from start to finish.
Step-by-Step Instructions:
1. Preparing the Dough:
In a small bowl, dissolve the yeast in warm water and let it sit for 5 to 10 minutes until it becomes foamy. This means the yeast is active and ready.
In a larger bowl, whisk together the warm milk, sugar, salt, and egg. Stir the foam yeast mixture into this and mix well.
Gradually add the flour and stir to form a rough dough. Turn it out onto a floured surface and knead for about 5 minutes until smooth and elastic.
Press the cold butter cubes into the dough by flattening the dough, folding, and kneading gently until the butter is well incorporated and the dough is soft but layered.
Place the dough in a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
2. Preparing the Apple Filling:
While the dough rises, mix the chopped apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and flour in a large bowl until the apples are well coated.
Heat the butter in a skillet over medium heat, then add the apple mixture. Cook, stirring occasionally, for 5 to 7 minutes until the apples soften slightly but still hold their shape.
Remove from heat and let the filling cool completely.
3. Assembling and Baking the Kringle:
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Punch down the dough to deflate it and roll it out on a floured surface into a 16×12 inch rectangle.
Spread the cooled apple filling evenly over the dough, leaving about 1 inch from the edges clear.
Fold the dough lengthwise over the filling to form a log, gently sealing the edges so the filling doesn’t leak.
Use a sharp knife to make diagonal cuts along the top of the dough, alternating sides to create a braided pattern.
Fold the strips over the filling, forming a braided shape. Carefully transfer the kringle onto the prepared baking sheet.
Bake for 30 to 35 minutes, or until the pastry turns golden brown and is fully cooked through.
4. Glazing and Serving:
While the kringle bakes, whisk together powdered sugar, milk, and vanilla extract until smooth to make your glaze.
Once the kringle is out of the oven, let it cool for about 10 minutes.
Drizzle the vanilla glaze generously over the warm kringle and let it set for a few minutes before slicing.
Enjoy your warm, flaky Apple Kringle with a sweet and smooth vanilla glaze — perfect for any time you want a cozy, delicious treat!
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw and drain them well first to avoid excess moisture that can make the dough soggy. Gently pat the apples dry with paper towels before cooking the filling.
How Should I Store Leftover Apple Kringle?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. To refresh, warm slices in the oven at 300°F for 5-10 minutes.
Can I Make the Dough or Filling Ahead of Time?
Absolutely! You can prepare the dough and let it rise in the fridge overnight for a slower fermentation, which can enhance flavor. The filling can also be made and cooled a day in advance.
What Can I Substitute for Whole Milk in the Dough?
You can use any milk you have on hand, including 2% or skim milk. For a dairy-free option, unsweetened almond or oat milk works well, but avoid flavored varieties.