If you’re craving a delicious, warm dessert that looks impressive but is surprisingly simple to make, you’re in for a treat! This Puff Pastry Apple Braid combines the flaky, buttery goodness of puff pastry with a sweet, cinnamon-spiced apple filling. It’s the kind of dessert that vanishes as soon as it’s out of the oven trust me!
Method
Prepare the Apple Filling
Start by preparing the apple filling. In a skillet, melt the butter over medium heat until it becomes slightly foamy. Add the peeled and sliced apples, followed by the cinnamon, sugar, and a pinch of salt. Stir well to make sure the apples are evenly coated with the buttery, spiced mixture. Let the apples cook for about 10 minutes or until they become slightly softened and the sugar has melted into a light syrup. Once done, remove the skillet from the heat and set the filling aside to cool. This cooling step is crucial to avoid the pastry becoming soggy.
Roll Out the Puff Pastry
While the apple mixture is cooling, roll out the thawed puff pastry on a lightly floured surface. Extend the pastry by about 1-2 inches in size to give yourself ample room for folding. The pastry should be large enough to accommodate the filling while leaving space for braiding.
Add the Filling and Make the Cuts
Once the pastry is ready, place the cooled apple mixture right in the center, forming a long, even line. Next, using a sharp knife, make 1-inch wide cuts along each side of the apples, ensuring that you leave a gap between the apple filling and the cuts. Carefully trim away the top and bottom triangle-shaped excess dough for a neat finish. This will make the braiding process smoother and more visually appealing.
Braiding the Pastry
Begin the braiding process by folding the top flap down over the apples and pressing it gently to seal. Now, start folding the side strips over the filling, alternating from right to left. Be sure to slightly overlap each strip, pressing gently as you go to secure them to the dough. Finish the braid by folding up the bottom piece and securing it with the final two strips. The braid should have a tight, woven appearance.
Egg Wash and Baking
In a small bowl, whisk together the egg and water to create the egg wash. Using a pastry brush, generously coat the entire braid with the egg wash. This step is essential for achieving a glossy, golden-brown finish. Transfer the braid to a baking sheet lined with parchment paper and bake it in a preheated oven at 400°F for 20-22 minutes or until the top turns golden brown and flaky.
Icing and Finishing Touches
Once the braid has cooled slightly, prepare the icing by mixing the icing sugar with milk until smooth. Drizzle the icing over the top of the braid in a zigzag pattern for a professional touch. Allow the icing to set for a few minutes before slicing and serving.
Necessary Tools
- Skillet
- Baking sheet
- Pastry brush
- Sharp knife
- Bowl for egg wash
- Small bowl for icing
- Spoon for drizzling
Puff Pastry Apple Braid
Cuisine: FrenchDifficulty: Easy8
servings20
minutes22
minutes42
minutesIngredients
3 apples, peeled and sliced
1 tsp cinnamon
3 tbsp unsalted butter
1/4 cup sugar
Pinch of salt
1 egg
3 tsp water
1/3 cup icing sugar (powdered sugar)
1/2 tbsp milk
1 pre-made puff pastry dough (thawed)
Directions
- In a skillet, melt butter and add apples, cinnamon, sugar, and a pinch of salt. Stir to coat the apples evenly.
- Cook for about 10 minutes until the apples are slightly softened. Set aside to cool.
- Roll out the puff pastry on a floured surface, increasing its size by about 1-2 inches.
- Place the cooled apples in the center of the pastry.
- Cut 1-inch strips along each side of the apples, leaving space between the apples and the slits. Trim the top and bottom triangles for a neat finish.
- Fold the top flap down, pressing to seal, then alternate folding the side strips from right to left over the apples, pressing each piece gently to secure.
- Finish by folding up the bottom piece and tucking it in with the last two strips.
- Mix the egg with water and brush over the entire braid for a golden finish.
- Bake at 400°F for 20-22 minutes or until the braid is golden brown.
- Once slightly cooled, mix icing sugar with milk and drizzle over the braid.
Notes
- Make sure the apples are cool before placing them on the puff pastry, as hot filling can make the dough soggy.
- Do not overfill the center, as it can make folding difficult and the braid messy.
- Be gentle when pressing down the folded strips to avoid tearing the dough.
Serving Suggestions
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. A sprinkle of extra cinnamon on top makes it extra special!
Fun Fact
Did you know that the technique of braiding puff pastry is not just for looks? It helps the dough cook evenly while giving it a beautiful, layered texture!
Conclusion
There you have it! A beautiful and scrumptious Puff Pastry Apple Braid that’s sure to impress your family and friends. It’s perfect for dessert or even as a sweet breakfast treat. Enjoy baking and savor every slice!
