📝 About This Recipe
A crown jewel of Midwestern baking, the Wisconsin Kringle is a buttery, flaky pastry that traces its heritage back to Danish immigrants in Racine. This oval-shaped delight features thirty-two layers of laminated dough filled with a rich, brown sugar pecan paste and finished with a sweet vanilla glaze. It is a labor of love that delivers a melt-in-your-mouth texture and a nostalgic taste of the Great Lakes state.
🥗 Ingredients
For the Pastry Dough
- 2 cups All-purpose flour (plus extra for dusting)
- 1 cup Unsalted butter (cold and cut into small cubes)
- 1/2 cup Sour cream (full fat preferred)
- 1 Egg yolk (large)
- 1/2 teaspoon Salt
For the Pecan Filling
- 1 cup Brown sugar (light or dark, packed)
- 1/2 cup Unsalted butter (softened to room temperature)
- 1 cup Pecans (finely chopped)
- 1 teaspoon Cinnamon (ground)
- 1 Egg white (lightly beaten)
For the Glaze and Topping
- 1 cup Powdered sugar (sifted)
- 2 tablespoons Whole milk (add more if needed for consistency)
- 1/2 teaspoon Vanilla extract
- 1/4 cup Pecan halves (for garnish)
👨🍳 Instructions
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1
In a large bowl, whisk together the flour and salt. Use a pastry cutter to cut the cold cubed butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
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2
In a small bowl, whisk the sour cream and egg yolk together. Add this to the flour mixture and stir with a fork until a shaggy dough forms.
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3
Turn the dough onto a floured surface and gently knead it 3-4 times just to bring it together. Shape into a rectangle, wrap in plastic wrap, and refrigerate for at least 2 hours (or overnight) to allow the gluten to relax.
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4
While the dough chills, prepare the filling by creaming together the softened butter, brown sugar, and cinnamon until smooth. Fold in the finely chopped pecans.
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5
On a well-floured surface, roll the chilled dough into a long, thin rectangle (about 6x24 inches). If the dough is too stiff, let it sit for 5 minutes.
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6
Spread the pecan filling in a 1.5-inch wide strip down the very center of the dough rectangle, leaving plenty of room on the sides and ends.
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7
Brush the edges of the dough lightly with the beaten egg white. Fold one long side over the filling, then fold the other long side over that, overlapping them slightly to create a long pipe.
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8
Carefully transfer the long pastry log onto a parchment-lined baking sheet. Form it into a large oval shape, tucking one end into the other and pinching firmly to seal the seam.
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9
Gently flatten the oval with your hands until it is about 1 inch thick. Cover loosely and refrigerate for another 45-60 minutes; this ensures the butter stays cold for maximum flakiness.
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10
Preheat your oven to 375°F (190°C). Brush the top of the chilled pastry with the remaining egg white.
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11
Bake for 25-30 minutes, or until the pastry is a deep golden brown and feels firm to the touch. Let it cool on the baking sheet for at least 20 minutes.
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12
Prepare the glaze by whisking the powdered sugar, milk, and vanilla until smooth. It should be thick but pourable.
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13
Drizzle the glaze generously over the warm Kringle and immediately sprinkle with pecan halves. Allow the glaze to set before slicing into 2-inch wide pieces.
💡 Chef's Tips
Always use cold butter and sour cream to ensure the pastry remains flaky rather than bready. Do not skip the second refrigeration step; it prevents the filling from leaking out during baking. If you prefer a fruit filling, substitute the pecan mixture with a thick cherry or apricot preserve. To get the authentic 'flat' look, make sure to press down the oval slightly before baking. Use a serrated knife to slice the Kringle to avoid crushing the delicate layers.
🍽️ Serving Suggestions
Serve warm alongside a strong cup of dark roast coffee for a classic Wisconsin breakfast. Pair a slice with a glass of cold milk for a comforting afternoon snack. Top with a scoop of vanilla bean ice cream for an elevated dessert experience. Serve as part of a holiday brunch spread with savory items like smoked ham and sharp cheddar cheese.