Apple Danish Braid
User Reviews
5
Apple Danish Braid
Description
This recipe starts by gently caramelizing thinly sliced Granny Smith apples with butter and sugar until tender and fragrant. Cranberries are added to the mixture to provide tart bursts of flavor alongside the sweet, soft apples. The prepared fruit filling is cooled slightly before assembly.
Store-bought puff pastry is rolled out to elongate it, then the filling is placed down the center third, leaving space at the edges. The sides are cut into 1-inch strips which are alternately folded over the fruit to create a braid pattern, sealing the ends to trap the filling inside. An egg wash brushed over the surface helps produce a golden, glossy crust during baking, while a sprinkle of coarse sugar adds texture.
The resulting Apple Danish Braid has flaky layers surrounding a tender, spiced apple and cranberry center that balances sweet and tart notes. It is elegant enough for gatherings yet simple to prepare with store-bought pastry. This dessert can be sliced and served warm or at room temperature.
Ingredients
Ingredients for Apple Danish Braid:
- 3 Tbsp butter unsalted
- 1/4 cup granulated sugar
- 1 lb apple Granny Smith; peeled, cored and sliced into 1/2" thick slices
- 1/2 cup cranberries fresh or frozen
- 1 puff pastry thawed by package instructions, store-bought sheet (1/2 lb
- 1 egg beaten together with a fork, + 1 Tbsp water for egg wash
- 1/2 Tbsp sugar coarse
Ingredients for the Pastry Glaze:
- 1/3 cup powdered sugar
- 1/2 Tbsp milk
Instructions
- Place a large pot or deep skillet over high heat. Melt 3 Tbsp butter and stir in 1/4 cup sugar. Add sliced apples and stir until evenly coated. Add cranberries and let the mixture sit 3 min to caramelize before stirring. Cook apples and cranberries a total of 6-7 min, stirring 3 times or until apples are lightly caramelized. Transfer apples to a plate and let cool until just warm (not hot).
- Unfold thawed pastry over a lightly floured work surface and roll it in one direction to make it a total of 2 inches longer. The natural folds in the pastry will guide your process.
- Place the cranberry apple filling down the center of the pastry, keeping it in the middle third and leaving 1" of space at the top and bottom of the pastry.
- Cut away the top corners from the left and right thirds of the. Cut 8 equal 1" strips along each side, leaving 1/2" of space from the apples. Cut away excess dough at the bottom corners.
- Fold down top flap of dough and pinch the corners down to seal. Fold in the side strips, alternating from left to right. Fold up the bottom flap, pinching the corners to seal then finish folding in the last 2 side strips, pinching the corners to seal. Transfer to a baking sheet lined with silicone or parchment, brush with egg wash, sprinkle with coarse sugar, and bake at 400˚F for 18-22 minutes (mine was perfect at 20 min) or until top is golden brown.
- To make the glaze, stir together 1/3 cup powdered sugar with 1/2 Tbsp milk. Once the braided apple danish is at room temperature or just warm, drizzle with glaze, slice, and enjoy!
User Reviews
Overall Rating
5
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