Wisconsin Apple Kringle

For pastry:

• 2 cups all purpose flour
• 3 tablespoons granulated sugar
• 2 teaspoons active dry yeast
• 1/4 teaspoon ground cardamom
• 1 teaspoon kosher salt
• 1 cup unsalted butter, cold and cubed
• 1/3 cup whole milk, cold
• 1 egg, beaten
• 2 - 21 oz. apple pie filling

For glaze:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 teaspoons cold water

Preparation

1. In a food processor, combine flour, sugar, yeast, cardamom, and salt.
2. Add cubed butter to the flour mixture and pulse butter into the flour 10 - 12 times until the butter is pea-sized.
3. Add milk and the beaten egg to the food processor and pulse until the dough comes together.
4. 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 in the refrigerator overnight.
5. 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.
6. Repeat step five three more times and it will be ready.
7. Preheat the oven to 375º F and prepare two parchment-lined sheet trays.
8. Divide the dough in half and roll each half of the dough to a 6x24 inch rectangle.
9. 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.
10. Place stuffed log onto prepared parchment paper and form into an oval ring.
11. Brush with egg white and let sit in a warm place for 1 hour, then bake for 25 minutes or until lightly golden.
12. 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!