Description
This Apple Kringle with Vanilla Glaze is a delightful, flaky pastry filled with spiced apple filling and topped with a smooth vanilla glaze. Perfectly balancing sweet and tangy flavors with a tender, buttery dough, this pastry makes an elegant dessert or a special breakfast treat.
Ingredients
Scale
Dough
- 2 cups all-purpose flour
- 1 tablespoon sugar
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- ½ cup sour cream
Filling
- 2 medium apples, peeled and diced
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon lemon juice
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or more for desired consistency)
- ½ teaspoon vanilla extract
Instructions
- Make the Dough: In a mixing bowl, combine the all-purpose flour, sugar, and salt. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingers until the mixture is crumbly. Stir in the sour cream until the dough comes together. Form the dough into a ball, wrap it tightly in plastic wrap, and refrigerate for 1 hour to chill and firm up.
- Prepare the Filling: In a separate bowl, toss the peeled and diced apples with brown sugar, cinnamon, nutmeg, and lemon juice. Mix well to evenly coat the apple pieces with the spices and sugar. Set aside to let the flavors meld.
- Assemble the Kringle: On a lightly floured surface, roll out the chilled dough into a roughly 10 by 14-inch rectangle. Spoon the apple filling down the center of the dough, leaving space on the edges. Fold the long sides of the dough over the filling and pinch the edges together to seal the filling inside. Shape the dough with filling into an oval if desired for a classic look.
- Bake: Place the assembled kringle onto a baking sheet lined with parchment paper. Bake in a preheated oven at 375°F (190°C) for 25 to 30 minutes, or until the pastry is golden brown and cooked through. Remove from the oven and let it cool completely on a wire rack to set.
- Make the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable. Adjust the milk quantity to reach desired consistency. Drizzle the vanilla glaze generously over the cooled kringle before serving.
Notes
- For best flavor, use tart apples like Granny Smith to provide a nice balance against the sweet glaze.
- Make sure the butter is very cold before cutting into the flour to get a flaky texture.
- You can prepare the dough a day in advance and keep it refrigerated to save time.
- If the glaze is too thick, add milk a teaspoon at a time until you achieve the desired drizzle consistency.
- Store leftover kringle in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days.
