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Apple Danish Braid


  • 1 sheet puff pastry
  • 2 1/2 cups apples – peeled, cored, and chopped (small chunks)
  • 3 tablespoons butter
  • 1/2 cup packed brown sugar
  • 1 1/2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • Cane Sugar for topping
  • 1 egg
  • 1 tablespoon water


  1. 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.
  2. 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.