The day before, make the dough: In the bowl of a stand mixer with the paddle attachment, add the flour, salt, butter, and sour cream. Mix this on medium speed until the dough comes together and comes away from the side of the bowl. It will feel just slightly sticky but easily form into a ball. Wrap the dough in plastic wrap and refrigerate for at least overnight.

Making the Apple Filling

To make the filling, add the apples, brown sugar, cornstarch, pumpkin spice, vanilla, and salt to a large saute pan. Let this mixture simmer over medium heat until the apples release their juice and the mixture slightly thickens, resembling apple pie filling, around 30 minutes. Let this cool completely.

Assembling the Kringle

To build and bake the kringle, preheat the oven to 375 F. and line a large baking sheet with a silicone baking mat or parchment paper.  On a lightly floured, clean, and dry surface, roll out the dough to a rectangle, roughly 24” wide and 14” high. Carefully transfer this rectangle of dough to your baking sheet.

Make sure to leave a 12-inch wide rectangle of rolled-out dough in the middle, and cut 1-inch wide strips along both sides of the rectangle. Spread the apple filling in the center rectangle of the pastry.

Then, alternating sides, fold each strip of cut dough over the apple filling until all of the apple is covered and all the strips are folded over.

Baking the kringle

In a small bowl, whisk the egg and brush it over the pastry. Sprinkle the top with decorating sugar and bake for around 35-40 minutes, or until the pastry is golden brown.

Transfer to a cutting board and let cool for ten minutes before slicing and serving.