Name: Wisconsin Apple Kringle Pie Filling Recipes
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Ingredients: 2 cups all-purpose flour; 1 tablespoon sugar; 1/2 teaspoon salt; 1 cup unsalted butter, cold and cubed; 1/2 cup sour cream; 1 can apple pie filling; 1 egg, beaten (for egg wash); 1 tablespoon water; Powdered sugar for dusting

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Apple kringle has a way of sneaking into your memory the same way the smell of coffee does in the morning. This flaky Wisconsin favorite starts with tender layers of pastry and carries the sweet tang of apples, making it hard to stop at one slice. I like to think of it as a hug disguised as dessert. What makes it even better is how approachable it is if you’ve got pie filling on hand. For folks like us who collect canned apple pie filling recipes or scribble down every apple pie filling recipe we stumble across, this one becomes a keeper. It uses simple steps, nothing that’ll make you break into a sweat, and still gives you results that could hold their own in a Wisconsin bakery window. I’ve tested enough apple pie filling recipes easy to know the difference between ‘fine’ and ‘you need to try this.’ This kringle lands firmly in the second camp. Whether you love experimenting with a canning apple pie filling recipe or you just grabbed a jar at the store, you’ll find that green apple pie recipe flavors shine in this pastry. The recipe for apple pie filling isn’t new, but when it’s folded inside this buttery crust, the story changes. It’s rich, flaky, and yes, dangerously snackable.

1) Key Takeaways
2) Easy Wisconsin Apple Kringle Recipe
3) Ingredients for Wisconsin Apple Kringle
4) How to Make Wisconsin Apple Kringle
5) Tips for Making Wisconsin Apple Kringle
6) Making Wisconsin Apple Kringle Ahead of Time
7) Storing Leftover Wisconsin Apple Kringle
8) Try these Desserts next!
9) Wisconsin Apple Kringle
10) Nutrition

1) Key Takeaways

This kringle recipe uses pie filling recipes for an easy shortcut with homemade flavor.
The dough is buttery, flaky, and perfect for holding apple pie filling.
You can prepare the dough in advance and bake fresh when needed.
Leftovers keep well and taste even better the next day.

2) Easy Wisconsin Apple Kringle Recipe

I’ve baked many desserts but Wisconsin apple kringle feels like a little celebration each time it comes out of the oven. The dough is tender and flaky, and when you cut into it, the apple filling peeks through like a sweet surprise. Using pie filling recipes as the base makes it approachable for everyone. I mentioned pie filling recipes twice because they really do make the difference between a long day in the kitchen and a quick, cozy bake that still looks impressive.

This kringle doesn’t require advanced pastry skills. If you can mix, roll, and fold, you’re in. The canned apple pie filling recipes we see on pantry shelves become the star here. The filling melts slightly, mixes with the buttery layers, and creates that classic Wisconsin taste. It’s the sort of recipe I share on my site Lila Cooks (https://www.lilacooks.com) because it balances ease with charm.

Each bite delivers a soft crunch of pastry and the comfort of warm apples. If you’ve ever tried apple pie filling recipes easy, you’ll notice how much quicker this comes together. No stress, just dessert that makes people smile.

3) Ingredients for Wisconsin Apple Kringle

Flour: Two cups of all-purpose flour give structure. It’s the foundation that lets the pastry puff without collapsing.

Sugar: A single tablespoon of sugar adds balance, letting the apple filling shine without being cloying.

Salt: Half a teaspoon sharpens flavors. Even dessert needs a little salt to taste complete.

Butter: One cup unsalted butter, cold and cubed, makes the pastry flaky. When butter hits hot oven air, you get those golden layers.

Sour Cream: Half a cup blends into the dough. It keeps it tender with a subtle tang.

Apple Pie Filling: One can. You can use homemade canning apple pie filling recipe jars if you have them, or grab a ready-made can from the store. Either works beautifully.

Egg and Water: One beaten egg mixed with a tablespoon of water for brushing. This glaze brings shine to the crust.

Powdered Sugar: A dusting on top gives that bakery finish. It’s simple yet feels special.

4) How to Make Wisconsin Apple Kringle

Step 1. Combine flour, sugar, and salt in a large bowl. Work in cold butter until the mixture looks like crumbs. The key is to keep the butter cold for flakiness.

Step 2. Stir in sour cream to form a dough. It feels sticky at first but smooths after chilling. Rest it in the fridge for an hour.

Step 3. Roll the dough into a rectangle. Spoon apple filling down the middle. The filling could be your favorite recipe for apple pie or even a green apple pie recipe variation for extra tartness.

Step 4. Fold the sides over the filling, pressing the edges closed. Don’t worry if it looks rustic. Rustic tastes great.

Step 5. Mix egg and water, brush over pastry. Slide it into a 375°F oven. Bake until golden, about 30 to 35 minutes.

Step 6. Let it cool a little. Dust with powdered sugar. Slice. Share or don’t share, your call.

5) Tips for Making Wisconsin Apple Kringle

I’ve learned tricks from making this many times. Cold butter is non-negotiable. If the butter melts before baking, you’ll lose the flaky layers that make kringle special. I always cube it and chill it before mixing. Trust me, it works.

Another tip is about the filling. Apple pie filling recipes come in many styles. If you want richer flavor, stir a pinch of cinnamon or nutmeg into the filling. Or mix varieties: canned apple pie filling recipes paired with fresh sliced green apples make each bite layered in flavor.

Last tip is patience. Don’t cut it too soon. Let it cool for a few minutes. Hot filling burns, and no dessert is worth a scorched tongue.

6) Making Wisconsin Apple Kringle Ahead of Time

I often prepare the dough a day early. Wrapped tight in the fridge, it rests well and actually rolls out smoother the next day. If you’re planning a big breakfast or holiday spread, that step saves you stress. You just roll, fill, fold, and bake when guests are near.

The kringle itself can be baked and then reheated. I usually warm slices in the oven at a low temperature. They taste fresh without losing texture. Pie filling recipes hold up during reheating, which makes this recipe forgiving.

Some folks even freeze unbaked kringle. If you try that, wrap it tight and bake straight from frozen. Add a few extra minutes of oven time and you’re set.

7) Storing Leftover Wisconsin Apple Kringle

Leftovers never last long in my house, but when they do, I store them in an airtight container at room temperature for a day. After that, the fridge is safer. The pastry softens but a quick reheat brings back crisp edges.

If you want to keep it longer, wrap slices individually and freeze them. They thaw quickly and taste close to fresh. This is handy when you crave a slice on a busy weekday.

The filling stays sweet and smooth. The pastry keeps its flavor. That’s why pie filling recipes make sense here, because they maintain quality even after a few days.

8) Try these Desserts next!

9) Wisconsin Apple Kringle