Chef Astrid Nielsen - Scandinavian Pastry Expert
👨‍🍳 Scandinavian Pastry Chef

Recipe by Mitchell

🎓 European Pastry Graduate ⏰ 20+ Years Experience 🍽️ Danish Baking Specialist

❤️ My Recipe Story

"This kringle recipe comes from my grandmother's kitchen in Copenhagen, where she would make it every Sunday morning. The secret is in the laminated dough technique and allowing the apple filling to develop deep, caramelized flavors."

Astrid specializes in authentic Scandinavian pastries and has spent decades perfecting traditional techniques. She brings the cozy hygge spirit to every recipe, focusing on creating warm, comforting baked goods.

View All Mitchell's Recipes →
Golden-brown apple kringle shaped in an oval ring, drizzled with creamy vanilla glaze and topped with sliced almonds on a rustic wooden board

The Art of Laminated Dough

Creating the perfect kringle starts with mastering laminated dough, the technique that creates those beautiful, buttery layers. The key is keeping the butter cold and pliable while working it into the dough through a series of folds and turns.

Temperature control is crucial throughout the lamination process. If the dough becomes too warm, the butter will melt and create a greasy texture. Regular chilling periods between folds ensure the butter stays properly layered within the dough.

💡 Professional Tip

Keep your work surface lightly floured but not over-floured. Too much flour can make the dough tough, while too little will cause sticking during the rolling process.

Frequently Asked Questions

Yes, the laminated dough can be made up to 2 days ahead and kept refrigerated. You can also freeze it for up to 1 month - just thaw overnight in the refrigerator before using.

If butter breaks through, dust with flour and continue. Small tears are normal - just patch with a bit of dough and keep going. The final result will still be delicious.

Honeycrisp, Granny Smith, or Gala apples work best as they hold their shape. Avoid Red Delicious or other soft varieties that may turn mushy during cooking.

The shaped kringle should look noticeably puffier and feel light when gently touched. It should have increased in size by about 50% and spring back slowly when poked.

Absolutely! Divide the dough into 4 pieces and make individual kringles. Reduce baking time to 20-25 minutes and adjust filling amounts accordingly.

Dense kringle usually results from overworking the dough, using too much flour, or not allowing proper proofing time. The dough should be handled gently throughout the process.

Store covered at room temperature for up to 3 days. For longer storage, wrap well and freeze for up to 1 month. Reheat gently in a 300°F oven to restore crispness.

Yes, though it requires more effort. Mix the initial dough by hand and knead for about 10 minutes until smooth. The lamination process remains the same.

Recipe Troubleshooting Guide

✅

Butter Leaking Out

Problem: Butter melts and leaks from dough during rolling

Solution: Chill the dough for 30 minutes between each fold. Ensure butter is cold but pliable before starting lamination.

✅

Uneven Rising

Problem: Kringle rises unevenly during proofing

Solution: Ensure even thickness when shaping and place in a draft-free area. Cover with damp towel to prevent surface drying.

✅

Filling Leaks Out

Problem: Apple filling seeps out during baking

Prevention: Cool filling completely before adding to dough. Don't overfill and ensure seams are well-sealed with egg wash.

✅

Glaze Too Thick

Problem: Vanilla glaze doesn't drizzle smoothly

Recovery: Add cream or milk 1 teaspoon at a time until desired consistency. Glaze should ribbon off spoon but not be too thin.

✅

Soggy Bottom

Problem: Bottom of kringle is undercooked or soggy

Prevention: Use parchment paper and ensure oven is fully preheated. Place on lower oven rack for the last 10 minutes of baking.

✅

Flavor Balance Issues

Too Sweet: Reduce sugar in filling by 2 tablespoons or add a pinch of salt

Too Salty: Balance with extra vanilla in glaze or serve with unsalted butter

Bland: Increase cinnamon and vanilla, add lemon zest to filling, or brush with butter before glazing

Scandinavian baking ingredients including flour, butter, fresh Honeycrisp apples, cinnamon sticks, and vanilla beans arranged on a linen cloth

Selecting Premium Ingredients for Authentic Flavor

The foundation of exceptional kringle lies in using high-quality butter with at least 82% fat content. European-style butter creates superior lamination and richer flavor. The butter should be cold but pliable - not rock hard or too soft.

Choose crisp, tart apples that hold their shape during cooking. Honeycrisp provides the perfect balance of sweetness and acidity, while Granny Smith offers more tartness. The natural pectin in these varieties helps create the ideal filling consistency.

Essential Ingredient Notes

  • European Butter: Higher fat content creates better lamination and richer flavor. Cold but pliable texture is key for successful folding.
  • Fresh Apples: Choose firm varieties like Honeycrisp or Granny Smith. Avoid pre-cut apples which lose moisture and flavor.
  • Active Dry Yeast: Check expiration date and proof in warm milk to ensure it's active. Fresh yeast creates the best rise and texture.
Hands shaping apple kringle dough into an oval ring on parchment paper, showing the traditional braided technique with apple filling visible

Mastering the Traditional Shaping Technique

Shaping kringle requires patience and gentle handling to maintain the delicate laminated layers. Roll the dough evenly to ensure consistent thickness, and spread the cooled apple filling in a neat line down the center third of the rectangle.

The traditional oval ring shape not only looks beautiful but also ensures even baking. When sealing the seam, use a light egg wash to help create a strong bond that won't open during proofing or baking.

The Perfect Seal

Brush the dough edges with beaten egg before folding over the filling. This creates a natural glue that keeps the kringle sealed while allowing for proper expansion.

Cozy Apple Kringle with Vanilla Glaze

Prep 3 hours
Cook 35 min
Serves 8 servings
Level Advanced

📋 Ingredients

For the Laminated Dough

  • 4 medium Honeycrisp apples, diced
    Perfect balance of sweet and tart
  • 100g brown sugar
    Adds caramel notes to filling
  • 2 tsp ground cinnamon
    Essential warm spice
  • 200g powdered sugar
    For smooth vanilla glaze
  • 60ml heavy cream
    Creates creamy glaze consistency
  • 2 tsp vanilla extract
    Pure vanilla for best flavor
  • Sliced almonds
    Traditional Scandinavian garnish

For Apple Filling & Glaze

  • 500g all-purpose flour
    Foundation for tender pastry
  • 225g cold unsalted butter
    European-style preferred for lamination
  • 240ml warm milk
    Activates yeast and enriches dough
  • 10g active dry yeast
    Fresh yeast for best rise
  • 2 large eggs
    Room temperature for smooth mixing
  • 100g granulated sugar
    Feeds yeast and adds sweetness
  • 1 tsp vanilla extract
    Enhances overall flavor

Instructions

  1. Make Dough

    Dissolve yeast in warm milk with 1 tablespoon sugar. Let foam 5 minutes. Mix flour, remaining sugar, and salt. Add yeast mixture, eggs, and vanilla. Knead into smooth dough. Rest 30 minutes.

  2. Laminate Dough

    Roll dough into rectangle. Place cold butter in center, fold dough over butter. Roll out and fold in thirds. Repeat twice more, chilling 30 minutes between folds.

  3. Prepare Apple Filling

    Cook diced apples with brown sugar, cinnamon, nutmeg, and cornstarch until tender and thickened, about 8-10 minutes. Stir in lemon juice. Cool completely.

  4. Shape Kringle

    Roll dough into large rectangle. Spread apple filling down center third. Fold sides over filling, pinch to seal. Shape into oval ring on parchment-lined baking sheet.

  5. Proof and Bake

    Cover and rise 45 minutes until puffy. Preheat oven to 375°F (190°C). Brush with egg wash. Bake 30-35 minutes until golden brown.

  6. Glaze and Serve

    Cool 15 minutes. Whisk powdered sugar, cream, vanilla, and salt until smooth. Drizzle over warm kringle. Sprinkle with sliced almonds. Serve warm.

Recipe Notes & Tips

Make-Ahead Tips

The dough can be laminated and shaped the night before, then covered and refrigerated. Allow extra proofing time when baking from cold.

Serving Suggestions

Serve warm with coffee or tea for the ultimate cozy experience. Leftover kringle makes excellent French toast or bread pudding.

Seasonal Variations

Try pear and cardamom in fall, or mixed berries with lemon zest in summer. Cherry and almond extract creates a beautiful spring variation.