1- Begin by making the dough. In a food processor, pulse together the flour and cold, cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, pulsing until the dough just begins to come together.

2- Turn the dough out onto a lightly floured surface and knead it gently to bring it together. Shape the dough into a disk, wrap it in plastic, and refrigerate for at least 1 hour.

3- While the dough is chilling, prepare the apple filling. Peel, core, and thinly slice the Granny Smith apples. In a bowl, toss the apple slices with the sugar, cinnamon, nutmeg, and lemon juice until well combined.

4- Once the dough has chilled, roll it out on a lightly floured surface into a large rectangle, about 12×18 inches. Fold the dough into thirds, like a letter, then fold it in half to create a square. Roll the dough out again and repeat the folding process two more times. This lamination process is key to achieving the perfect Wisconsin Apple Kringle texture.

5- After the final fold, roll the dough out into a large rectangle, about 12×18 inches again. Spread the apple filling evenly over the dough, leaving a 1-inch border on all sides.

6- Carefully roll the dough up, starting from the short side, to create a tight log. Pinch the seam to seal, then gently transfer the Wisconsin Apple Kringle log to a parchment-lined baking sheet. Chill the assembled kringle for 30 minutes before baking.