This Cozy Apple Kringle with Vanilla Glaze is a delightful treat filled with tender, cinnamon-spiced apples wrapped in flaky, buttery pastry. The golden crust and sweet vanilla drizzle on top make it feel like the perfect way to welcome any chilly morning or afternoon snack time.
I love making this kringle when the weather starts to cool down because the warm apple filling and soft spices bring a little bit of comfort straight to the kitchen. The best part is how easy it is to share—everyone always asks for a second slice, which tells me this is a keeper!
When I serve this, I like to warm it just a bit so the vanilla glaze melts slightly into the creases of the pastry. It’s delicious on its own or paired with a cup of coffee or tea. Cozy, simple, and sweet—this apple kringle feels like a little celebration wrapped up in every slice.
Key Ingredients & Substitutions
Yeast & Dough: Active dry yeast is best for a light, fluffy dough. If unavailable, instant yeast works too; just mix it directly with flour and reduce rising time slightly. Cold butter folded in creates the kringle’s signature flaky layers.
Apples: I like tart Granny Smith for a nice balance with sugar, but sweet apples like Honeycrisp or Fuji work great too. Just keep the slices thin so they soften during baking without becoming mushy.
Spices and Sweeteners: Cinnamon adds warmth, but you can add a pinch of nutmeg or allspice for extra depth. Brown sugar lends a rich sweetness and moisture; substitute with coconut sugar for a different note.
Vanilla Glaze: The simple vanilla glaze is the perfect finish. Use real vanilla extract for the best flavor. If dairy is a concern, swap milk with almond or oat milk for a smooth glaze.
How Do You Make the Kringle’s Flaky Layers and Beautiful Shape?
The secret to those flaky layers is folding cold butter into the dough and careful rolling. Here’s how to get it right:
- Keep the butter cold and cut into small pieces before folding into the dough to create pockets that puff up when baked.
- Roll the dough evenly into a rectangle; uneven thickness can cause uneven baking.
- When rolling your filled dough like a jelly roll, pinch edges tightly to seal so the filling doesn’t leak out.
- Cut slits carefully around the ring and gently twist each strip to show layers and filling—this gives the kringle its classic braided look.
- Don’t skip the second rise; it helps the dough relax and puff up, making the final pastry light and tender.
Taking your time on these steps will result in a kringle that’s flaky, flavorful, and beautiful!
Equipment You’ll Need
- Mixing bowls – for combining dough and apple filling ingredients easily.
- Rolling pin – helps roll the dough out evenly into a large rectangle.
- Sharp knife or kitchen scissors – perfect for cutting slits for the braided kringle design.
- Baking sheet lined with parchment paper – prevents sticking and makes cleanup simple.
- Pastry brush – great for applying egg wash to get that golden, shiny crust.
- Whisk – handy for mixing the smooth vanilla glaze without lumps.
Flavor Variations & Add-Ins
- Swap apples for pears for a softer, sweeter filling that still pairs nicely with cinnamon.
- Add chopped toasted pecans or walnuts into the apple filling for extra crunch and flavor.
- Mix in a spoonful of cream cheese with the apples for a rich, creamy twist.
- Try sprinkling a little ground cardamom or ginger with the cinnamon to add a warm, spicy note.
Cozy Apple Kringle with Vanilla Glaze
Ingredients You’ll Need:
For the Dough:
- 2 ¼ tsp active dry yeast (1 packet)
- ¾ cup warm whole milk (about 110°F/43°C)
- 2 tbsp granulated sugar
- ½ tsp salt
- 1 large egg
- 3 cups all-purpose flour, plus extra for rolling
- 8 tbsp unsalted butter (1 stick), cold and cut into small pieces
For the Apple Filling:
- 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- ¼ cup granulated sugar
- 1 tbsp brown sugar
- 1 ½ tsp ground cinnamon
- 2 tbsp unsalted butter
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour (to thicken)
For Brushing and Garnish:
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting
For the Vanilla Glaze:
- 1 cup powdered sugar, sifted
- 2 tbsp milk or heavy cream
- ½ tsp vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, plus 2 hours (or overnight) to chill the dough, 30–45 minutes for the second rise, and 30–35 minutes to bake. Plan ahead so the dough has enough time to chill and rise for the flakiest, best texture.
Step-by-Step Instructions:
1. Prepare the Dough:
In a large bowl, dissolve the yeast in the warm milk with a pinch of sugar. Let it sit for 5–10 minutes until it becomes foamy. Add the sugar, salt, egg, and half the flour, and mix until combined. Gradually add the remaining flour, mixing well until a dough forms.
2. Knead and Chill:
Turn the dough onto a floured surface and knead for about 8 minutes until it’s smooth and elastic. Fold in the cold butter pieces until the dough is soft and slightly sticky. Place the dough in a greased bowl, cover it with plastic wrap, and refrigerate for at least 2 hours or overnight.
3. Make the Apple Filling:
In a bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, flour, and vanilla. Melt the butter in a skillet over medium heat, add the apple mixture, and cook for about 5 minutes until slightly softened but still holding its shape. Remove from heat and let cool.
4. Roll Out the Dough:
On a floured surface, roll the chilled dough into a large rectangle, about 12 by 16 inches.
5. Assemble the Kringle:
Spread the cooled apple filling evenly on the dough, leaving a 1-inch border all around. Roll the dough lengthwise like a jelly roll, pinching the edges to seal. Shape the filled dough into a large ring, joining and pinching the ends together.
6. Create the Braids:
Use a sharp knife or kitchen scissors to cut slits about 1 inch apart all over the top of the ring, being careful not to cut through the entire ring. Gently pull and twist each slit section to the side to reveal the filling and layers.
7. Let Rise Again:
Place the kringle on a parchment-lined baking sheet. Cover loosely with a kitchen towel and let it rise in a warm place for 30–45 minutes until slightly puffed.
8. Bake:
Preheat your oven to 375°F (190°C). Brush the kringle with the beaten egg for a golden, shiny crust. Bake for 30–35 minutes, or until golden brown and cooked through.
9. Make the Vanilla Glaze:
While baking, whisk together powdered sugar, milk or cream, and vanilla extract until smooth.
10. Serve:
Allow the kringle to cool for 10–15 minutes. Drizzle the vanilla glaze on top and lightly dust with powdered sugar. Slice and enjoy warm or at room temperature.
Can I Use Frozen Apples for the Filling?
Yes, you can! Just make sure to thaw and drain any excess liquid from the frozen apples before using them to avoid a soggy filling. Pat them dry with paper towels if needed.
How Should I Store Leftover Kringle?
Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat gently in the oven or microwave before serving for the best texture.
Can I Make the Dough in Advance?
Absolutely! Prepare the dough and let it chill overnight in the fridge. This slow fermentation improves flavor and makes handling easier. Just bring it to room temperature before rolling out.
What Can I Substitute If I Don’t Have Whole Milk?
You can substitute whole milk with 2% or skim milk, but the dough may be slightly less rich. For a dairy-free option, use almond or oat milk warmed to the proper temperature for activating the yeast.
