Apple Danish Braid
on Nov 25, 2023, Updated May 14, 2024
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A simple yet stunning dessert or brunch addition this Apple Danish Braid is the perfect treat to bring along for any festivity.
Oh sweet puff pastry. The perfect pastry staple to keep in your freezer for when you have a group of people over and you need to whip up a sweet treat, or a savory treat if that’s your style. The “braid” really makes it seem professional and fancy but all it is folding puff pastry over and over. It is such an easy recipe and you can make them with a variety of fillings.
The absolute joy of a puff pastry is that it makes you look like a professional pastry chef in literally no time at all. You can even fill it with leftovers from a dinner, protein, cheese, and some veggies and you have your self the most delicious meal ever. Or you can slice some strawberries and blueberries mix with marscarpone sprinkle with turbine sugar and bake.
Let’s do this!!
First lay out your defrosted puff pastry on parchment paper, on a cookie sheet. Use the lines already on the folds to guide you on where to make cuts like so.
Make this simple filling and place in the middle section of the puff pastry.
Start folding pastry over, left, right, left, right… just like walking.
Then brush with egg wash and sprinkle with large sugar (found in the baking section labeled cane sugar).
Bake at 400 for about 30-35 minutes of until golden brown!
Let cool for just a few minutes before slicing.
YUM!!!! Impress those guests.
Apple Danish Braid
Ingredients
- 1 sheet puff pastry
- 2 ½ cups apples - peeled, cored, and chopped (small chunks)
- 3 tablespoons butter
- ½ cup packed brown sugar
- 1 ½ tablespoons all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Cane Sugar for topping
- 1 egg
- 1 tablespoon water
Instructions
- Preheat oven to 400 degrees. Defrost puff pastry of lay on a cookie sheet lined with parchment paper. Set aside. In a saucepan over medium heat, melt butter.
- Once butter is melted, add in chopped apples.
- In a separate bowl combine brown sugar, flour, salt, cinnamon and nutmeg.
- Add the sugar mixture into the saucepan with the apples and stir to combine.
- Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer.
- Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool slightly.
- Take your puff pastry and make diagonal cuts from the center creases, out and down. See picture for detail. Place apple mixture in the center portion of the pastry. Starting with the top left flap, cross the pastry over the apple. Then cross the top right flap over that. Continue switching sides until the pastry is covered.
- In a small bowl combine 1 egg and 1 tablespoon of water to make an egg wash. Brush the pastry with the egg wash (this will give it that nice golden crust). Then sprinkle with cane sugar.
- Bake for 30 - 35 minutes or until golden brown.
This looks AH-mazing.
I made it sugar free using trivia brown sugar
I tried this recipe today and I loved it!
I added a little less nutmeg but other than that followed it to a T.
The sauce was quite liquidy though so i tried my best to not add that much as possible.
For apples, I used Granny Smith. But I would love to know the kind of apples you used for this recipe?
Yum!! I love this recipe! I used Granny Smith as well, perfect for this!!
Just made this and it turned out great!
I’ll definitely be making it again and again
Awesome!!! So glad you liked it!
Delicious. Can everything be done, but instead of baking could the apple Danish braid be frozen. Then brjng out and defrost and then bake.
I haven’t trie this but you can try for sure!
Easy and delicious! I used gluten free puff pastry and Bob’s Red Mill 1-to-1 gluten free flour. The gf puff pastry sheets are smaller so I used 2 sheets for the filling amount called for in the recipe. Kelsey, your recipes never fail!
You need to make this. So simple, looks pretty and tastes even better. Had some extra filling-it’s a great topping for cottage cheese!!
Ontop of cottage cheese, that’s a genius idea!!