Apple Kringle with Vanilla Glaze Recipe opens with a crisp, buttery braid and a warming aroma of caramelized apple and cinnamon. This version balances flaky pastry and a silk-smooth glaze for a refined morning or afternoon treat. For a rustic companion loaf that shares the same apple-forward spirit, see our take on Amish apple fritter bread.
Why Make This Recipe
- Effortless Yet Elegant: Assembles quickly using store-bought puff pastry while delivering a luxe, laminated feel.
- Minimal Ingredients: Few pantry staples transform into a pastry with layered texture and deep apple flavor.
- Impressive Flavor: Brown sugar, lemon, and butter coax the apples into a glossy, caramelized filling that contrasts beautifully with a bright vanilla glaze.
This kringle elevates ordinary versions by focusing on balance: tender apple pieces that remain slightly firm, a golden, shatteringly flaky crust, and a thin vanilla glaze that adds sweetness without masking the fruit. For thoughts on making breakfast special, explore why morning meals matter at why breakfast is the most important meal.
Ingredients
Base
- 1 sheet (about 9 x 12 in) frozen puff pastry, thawed (keep cold until ready). Precision: handle gently; chill if it softens.
- 1 large egg, beaten (for egg wash). Precision: room-temperature egg for even browning.
Filling (sauce)
- 2 large tart apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced. Precision: slices about 1/8–1/4 inch for even cooking.
- 2 tbsp unsalted butter, room temperature.
- 1/4 cup light brown sugar, packed.
- 1 tbsp granulated sugar.
- 1 tsp ground cinnamon.
- 1 tsp lemon juice. Precision: adds brightness and prevents browning.
- 1 tsp cornstarch (optional, for a slightly thicker filling).
Topping
- 1 cup confectioners’ (icing) sugar, sifted.
- 1–2 tbsp whole milk or cream. Precision: add 1 tbsp first, then more to reach desired consistency.
- 1/2 tsp pure vanilla extract.
- Flaked sea salt or sliced toasted almonds (optional, for finishing).
How to Make Apple Kringle with Vanilla Glaze Recipe
- Prepare the filling: Warm a skillet over medium heat and melt butter. Add the sliced apples, brown sugar, granulated sugar, and cinnamon. Cook until apples are tender and edges begin to caramelize, about 6–8 minutes. Stir in lemon juice and, if using, sprinkle cornstarch dissolved in 1 tsp water; cook until glossy and slightly thickened. Mini-tip: taste for balance — the filling should be sweet with a bright lemon lift. Sensory cue: apples should be translucent with golden edges, not mushy.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment. Roll the puff pastry into a roughly 10 x 14-inch rectangle on lightly floured surface. Mini-tip: keep the pastry cold; a slightly chilled sheet yields flakier layers.
- Trim the long edges into 1-inch strips (about 8–10 cuts) on each side, leaving the middle intact for the filling. Spoon the warm apple mixture down the center lengthwise, leaving a 1/2-inch border. Sensory cue: the filling should sit glossy and fragrant, not runny.
- Braid the kringle: Fold the top and bottom borders over the filling, then alternately fold cut strips across the filling to form a neat braid. Press ends to seal and brush the entire surface with beaten egg. Mini-tip: tuck the ends underneath to create a clean oval or rectangle.
- Bake until deeply golden and puffed, 20–25 minutes. Rotate the sheet halfway for even color. Sensory cue: the pastry will sound hollow when tapped and be a rich, nut-brown.
- Make the glaze: Whisk confectioners’ sugar, vanilla, and 1 tbsp milk until smooth; add more milk a few drops at a time to reach a ribbon-like consistency. Drizzle over the warm kringle and scatter a pinch of flaked sea salt or toasted almonds if desired. Mini-tip: apply glaze while pastry is still warm so it sets with a glossy sheen.
How to Serve Apple Kringle with Vanilla Glaze Recipe
Slice the kringle into generous ribbons and serve warm on a long, narrow platter to highlight its braid. Finish each slice with a small quenelle of crème fraîche or a scoop of vanilla bean ice cream for contrasting cool creaminess. For an elegant table, present individual portions on warm dessert plates with a dusting of finely grated lemon zest.
How to Store Apple Kringle with Vanilla Glaze Recipe
Room temperature: Cover loosely with a cake dome or foil and keep for up to 2 days; this preserves crisp edges while preventing the glaze from drying.
Refrigeration: Store in an airtight container for up to 4 days; bring to room temperature and re-crisp in a 350°F (175°C) oven for 5–8 minutes before serving.
Freezing: Freeze unglazed (wrap tightly) for up to 1 month. Thaw overnight in the refrigerator and reheat in a moderate oven to restore flakiness. Avoid microwaving — it softens the pastry and makes the filling dense.
Tips to Make Apple Kringle with Vanilla Glaze Recipe
- Chill the assembled kringle for 10 minutes before baking to help the braid hold its shape and improve rise.
- Use apples that hold shape (Granny Smith, Honeycrisp) to maintain a pleasant bite and avoid a mushy filling.
- Brush the pastry with an egg wash right before baking for a deep, glossy color.
- If the filling is very juicy, drain excess liquid before filling the pastry, or add a touch more cornstarch to thicken.
- Toasted sliced almonds add texture and a nutty contrast to the sweet glaze.
Variation (if any)
- Pear & Almond: Substitute poached pears for apples and add 1/4 cup almond frangipane for a Parisian twist.
- Calvados Caramel: Deglaze the apple pan with 1–2 tbsp Calvados or apple cider for a boozy-sweet depth.
- Spiced Citrus: Add 1/4 tsp ground cardamom and 1 tsp orange zest to the filling for floral brightness.
FAQs
Can I make the filling ahead of time?
Yes. Prepare the apple filling a day ahead, cool completely, and refrigerate in an airtight container. Reheat gently to loosen before assembling; avoid overcooking during the reheat.
Is puff pastry an acceptable shortcut to homemade kringle dough?
Absolutely. High-quality puff pastry yields excellent flaky layers and saves time. For a more traditional laminated dough, allow additional time for multiple turns and resting.
How do I re-crisp an already-glazed kringle?
Gently scrape off excess glaze if it’s soggy, then reheat at 350°F (175°C) for 6–8 minutes. The oven restores the crispness without melting the glaze excessively.
Conclusion
This Apple Kringle with Vanilla Glaze Recipe offers an elegant balance of buttery, flaky pastry and warmly spiced apple filling finished with a silky vanilla glaze. It performs beautifully for a refined brunch, dessert, or a shared afternoon tea. If you’d like a deeper dive into classic Danish methods or inspiration for alternative shapes and fillings, consult this detailed Danish Kringle Recipe – Platter Talk. Share your results and plating ideas with other readers — how would you make this dish your own?
Print
Apple Kringle with Vanilla Glaze
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
An elegant pastry featuring a flaky braid filled with caramelized apples and topped with a sweet vanilla glaze, perfect for breakfast or dessert.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 1 large egg, beaten (for egg wash)
- 2 large tart apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tbsp unsalted butter, room temperature
- 1/4 cup light brown sugar, packed
- 1 tbsp granulated sugar
- 1 tsp ground cinnamon
- 1 tsp lemon juice
- 1 tsp cornstarch (optional)
- 1 cup confectioners’ sugar, sifted
- 1–2 tbsp whole milk or cream
- 1/2 tsp pure vanilla extract
- Flaked sea salt or sliced toasted almonds (optional)
Instructions
- Warm a skillet over medium heat and melt butter. Add apples, brown sugar, granulated sugar, and cinnamon; cook until apples are tender, about 6–8 minutes. Stir in lemon juice and cornstarch, if using, cooking until glossy and slightly thickened.
- Preheat oven to 400°F (200°C). Roll puff pastry into a 10 x 14-inch rectangle on a floured surface.
- Trim long edges into 1-inch strips, leaving the center intact for filling. Spoon warm apple mixture down the center, leaving a 1/2-inch border.
- Braid the kringle by folding top and bottom borders over the filling, then folding cut strips across the filling. Brush surface with beaten egg.
- Bake for 20-25 minutes until golden and puffed, rotating halfway for even color.
- Make the glaze by whisking confectioners’ sugar, vanilla, and 1 tbsp milk until smooth; add more milk to reach desired consistency. Drizzle over warm kringle and add optional toppings.
Notes
Chill the assembled kringle for improved shape and rise. Use apples that hold shape to avoid a mushy filling. Store kringle appropriately to maintain its texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 12g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg