apple pastry

A Danish pastry wrapped in a mock puff pastry stuffed with your favorite filling 

Wisconsin Apple Kringle

all purpose flour

sugar

active dry yeast

cardamom

salt

unsalted butter,

milk,

egg, beaten

apple pie filling

vanilla extract

water

In a food processor, combine flour, sugar, yeast, cardamom, and salt.

Add cubed butter to the flour mixture and pulse butter into the flour 10 - 12 times until the butter is pea-sized.

Add milk and the beaten egg to the food processor and pulse until the dough comes together.

Dump the mixture onto a cutting board until a rough dough comes together. Form the dough into a rectangle, wrap in plastic wrap, and let it rest overnight.

Flour the bench, then roll the dough out into an 8x15 inch rectangle, fold the dough in threes like a brochure to create layers. Rotate the dough and repeat the process. Wrap and refrigerate for 30 minutes.

Repeat step five three more times and it will be ready.

Preheat the oven to 375º F and prepare two parchment-lined sheet trays.

Divide the dough in half and roll each half of the dough to a 6x24 inch rectangle.

Spread a thin layer of apple filling in the center of each rectangle and roll one side directly over the filling pinching to seal. Brush the exposed side with an egg white and fold over to seal.

Place stuffed log onto prepared parchment paper and form into an oval ring.

Brush with egg white and let sit in a warm place for 1 hour, then bake for 25 minutes or until lightly golden.

Whisk together the glaze until it's slightly runny. Glaze the Kringle immediately let set. Transfer Kringle to a wire rack and let cool completely. Enjoy!

A delightful apple filling paired with flaky, buttery puff pastry. These apple turnovers from puff pastry will rival any bakery and are easier to make than you think!

Apple Turnovers from Puff Pastry

apples

sugar sugar

cinnamon

lemon juice

cornstarch

puff pastry

egg (well beaten with about 1 tablespoon water

Combine the peeled, cored, and diced apples with sugar, lemon juice, and cinnamon in a small saucepot. Toss to coat evenly.

Taste and adjust the sugar, lemon juice, or cinnamon as desired. Bring to a simmer over medium-low heat and cook until the apples release some moisture.

In a small bowl, whisk together cornstarch and water. Add the cornstarch to the apple mixture and stir until well incorporated. Increase the heat as needed and boil for 1 minute.

Pour the mixture onto a plate and refrigerate until it is chilled. You don’t want to put hot filling in cold puff pastry, or you’ll get no puff because the butter will melt and the layers will disappear!

Prepare the apple filling:

If using frozen, store-bought puff pastry, you’ll want to thaw the puff pastry sheets in the refrigerator before unrolling. It will only take about 30 minutes. I recommend thawing in the fridge rather than at room temperature, because they could easily become too warm and then won’t puff up.

On a lightly floured surface, roll out the cold puff pastry into a 12 x 24-inch rectangle. For optimal results, chill the dough for 20-30 minutes before cutting and assembling.

Place either your homemade puff pastry or the 2 sheets of store-bought puff on your lightly floured surface. Cut each of the store-bought pieces into quarters, roughly in half in both directions, using a pie wheel or pizza cutter.

Brush approximately half of each square with egg wash, then place a large dollop of cooled apple filling in the center. Be sure to leave about ½ inch from all the edges free from filling to ensure a good seal.

Fold each square in half along the diagonal to form a triangle, press the edges gently to seal. Crimp the edges with a fork and place on a baking sheet lined with parchment paper. Repeat with all turnovers.

Chill the shaped apple turnovers for at least 30 minutes, but ideally an hour. While the turnovers chill, preheat the oven to 400°F and line a new baking sheet with parchment paper.

Assemble the turnovers:

Place the chilled turnovers on the room-temperature baking tray about 2 inches apart. You can alternate them so they fit more on the sheet. Brush each lightly with egg wash and then cut 2-3 slits in the top of each turnover.

Bake in the preheated oven for 20-25 minutes until golden brown and puffed. The bake time is mainly about the puff pastry baking fully because we have already cooked the filling.

Cool slightly on a wire rack and serve warm or at room temperature.

Bake the turnovers:

These turnovers were simple to put together and came out perfectly puffed and golden. The filling was sweet but not too sweet, and I loved that I didn’t have to fuss with complicated steps!

Top 2 apple pastry recipes from across the web

The most viewed apple pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Wisconsin Apple Kringle

Apple Turnovers from Puff Pastry

Top 2 apple pastry recipes from across the web

The most viewed apple pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wisconsin Apple Kringle

Apple Turnovers from Puff Pastry

The most viewed apple pastry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine