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If you love the cozy flavors of fall wrapped up in a flaky, buttery pastry, then this Apple Cranberry Danish Braid Recipe is going to become your new favorite indulgence. Combining tart Granny Smith apples and vibrant cranberries with a perfectly caramelized filling, all nestled inside a golden puff pastry, this dessert offers a stunning balance of sweet and tangy with a delightfully crisp texture. It’s not just any pastry; it’s a show-stopping treat that’s surprisingly simple to pull off, perfect for impressing loved ones or brightening up your breakfast table.
Ingredients You’ll Need
The ingredients are straightforward but each plays a crucial role in building the perfect Apple Cranberry Danish Braid Recipe. From the buttery richness of unsalted butter to the fresh burst of cranberries, every component enhances the taste, texture, and visual appeal of the final dish.
- 3 Tbsp unsalted butter: Adds richness and helps caramelize the fruit filling beautifully.
- 1/4 cup granulated sugar: Sweetens and aids in turning the apples and cranberries golden.
- 1 lb 2 large Granny Smith Apples, peeled and sliced: Their tartness balances the sweetness and adds a lovely crunch.
- 1/2 cup cranberries (fresh or frozen): Brings vibrant color and tartness that uplifts the filling.
- 1 sheet store-bought puff pastry (thawed): The flaky base that makes the braid irresistible and easy to assemble.
- 1 egg + 1 Tbsp water (for egg wash): Gives the braid a beautiful, golden shine and helps the coarse sugar stick.
- 1/2 Tbsp coarse sugar: Adds a hint of crunch and sparkle to the finished pastry.
- 1/3 cup powdered sugar: Essential for the simple glaze that adds a sweet finishing touch.
- 1/2 Tbsp milk: Thin out the glaze for the perfect drizzle consistency.
How to Make Apple Cranberry Danish Braid Recipe
Step 1: Caramelize the Fruit Filling
Start by melting the butter and sugar in a hot skillet, where they quickly lend a lovely caramel base for the apples and cranberries. The key here is to let the cranberry-apple mixture sit without stirring for a few minutes to develop that rich caramelization, creating a luscious, slightly sticky filling that’s bursting with flavor.
Step 2: Prepare the Puff Pastry Base
Unfold your thawed puff pastry on a floured surface, then gently roll it out lengthwise to extend it by about 2 inches. The puff pastry’s natural folds will guide you, making sure you keep its delicate layers intact, which result in that irresistible, flaky texture once baked.
Step 3: Add the Filling
Spread the warm but not hot apple and cranberry mixture down the center third of the pastry, leaving a little space at the top and bottom so you can properly fold and seal the braid without the filling spilling out.
Step 4: Cut the Pastry Strips
Carefully trim away the top corners on both sides of the pastry. Then cut 8 even strips along each side of the filling, making sure to leave a small border so the filling stays put. Don’t forget to slice off the excess dough at the bottom corners to keep the braid neat.
Step 5: Braid and Bake
Begin by folding down the top flap and pinching the corners to seal, then alternate folding the strips over the filling from left to right like weaving a braid. Fold up the bottom flap and seal again, finishing with the final strips. Transfer your braid to a lined baking sheet, brush it generously with egg wash, sprinkle with coarse sugar, then bake at 400˚F until golden and puffed—usually about 20 minutes.
Step 6: Glaze and Serve
Whisk powdered sugar with milk to create a smooth glaze and drizzle it over the braid once it’s cooled slightly but still warm. Slice and get ready to enjoy fruity, flaky bliss with every bite.
How to Serve Apple Cranberry Danish Braid Recipe
Garnishes
Enhance your Apple Cranberry Danish Braid Recipe with a sprinkle of freshly chopped toasted pecans or a dusting of cinnamon for added warmth. A few extra whole cranberries or thin apple slices arranged artfully along the edge of the serving plate add a delightful pop of color and texture contrast.
Side Dishes
This braid pairs wonderfully with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. For a cozy brunch, serve alongside a hot cup of spiced chai or a creamy latte to complement the autumnal flavors in the filling.
Creative Ways to Present
Serve the braid on a rustic wooden board adorned with a scattering of fresh cranberries and apple slices for an eye-catching centerpiece. You can also cut the braid into small, bite-sized squares for a charming finger food option at gatherings or breakfast buffets.
Make Ahead and Storage
Storing Leftovers
Your Apple Cranberry Danish Braid Recipe will keep nicely in an airtight container at room temperature for about 2 days. If you want to preserve that fresh-baked texture, store it in the fridge and bring it back to room temperature before serving.
Freezing
You can freeze the baked braid wrapped tightly in plastic wrap and foil for up to 2 months. When ready to enjoy, thaw it overnight in the fridge and refresh it in a warm oven just until the pastry turns crisp again.
Reheating
Reheat slices gently in a toaster oven or a conventional oven at 325ËšF for 5 to 7 minutes. Avoid microwaving if possible, as it can make the pastry soggy instead of delectably flaky.
FAQs
Can I use different types of apples?
Absolutely! Granny Smith apples provide a great tartness, but you can experiment with Fuji or Honeycrisp for a sweeter, juicier filling that still works wonderfully with the cranberries.
Do I have to use fresh cranberries?
Not at all. Frozen cranberries work just as well—just thaw them before adding to the skillet to ensure even cooking and avoid excess moisture.
Is store-bought puff pastry okay to use?
Definitely. Store-bought puff pastry is a fantastic shortcut that still yields that buttery, flaky texture without the effort of making dough from scratch.
Can I make this recipe vegan?
With a few swaps like using vegan butter and an egg substitute for the wash, this Apple Cranberry Danish Braid Recipe can easily be turned vegan-friendly while staying delicious.
How long will the glaze keep?
The glaze is best used fresh but can be stored in the fridge for up to 3 days in a sealed container. Give it a quick stir before drizzling again if it thickens.
Final Thoughts
This Apple Cranberry Danish Braid Recipe is truly one of those comforting treats that feels special but comes together with ease. It’s perfect for cozy mornings, holiday brunches, or whenever you want to delight family and friends with a pastry that tastes like it was made with love. Give it a try—you’ll be amazed at how a few simple ingredients and a little care can create such a beautiful and flavorful experience.
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Apple Cranberry Danish Braid Recipe
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: 1 braid or 4 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Apple Danish Braid is a delightful pastry featuring tender caramelized Granny Smith apples and tart cranberries enveloped in flaky store-bought puff pastry. Brushed with egg wash and sprinkled with coarse sugar for a golden, crisp crust, it’s finished with a sweet powdered sugar glaze. Perfect for brunch, dessert, or an indulgent snack, it combines classic flavors with a beautiful braided presentation.
Ingredients
Filling
- 3 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 1 lb 2 large Granny Smith apples, peeled, cored, and sliced into 1/2″ thick slices
- 1/2 cup cranberries (fresh or frozen)
Dough
- 1 sheet store-bought puff pastry (1/2 lb), thawed by package instructions
Egg Wash
- 1 egg + 1 Tbsp water (beaten together)
- 1/2 Tbsp coarse sugar
Glaze
- 1/3 cup powdered sugar
- 1/2 Tbsp milk
Instructions
- Caramelize the Fruit: Place a large pot or deep skillet over high heat. Melt 3 tablespoons unsalted butter, then stir in 1/4 cup granulated sugar until dissolved. Add sliced Granny Smith apples and stir until all slices are evenly coated with the butter and sugar mixture. Add 1/2 cup cranberries and let the mixture sit undisturbed for 3 minutes to allow caramelization. Then stir and cook the mixture for a total of 6-7 minutes, stirring 3 times, until the apples are lightly caramelized. Transfer the fruit mixture to a plate and let cool until just warm.
- Prepare the Pastry: On a lightly floured work surface, unfold the thawed puff pastry sheet and gently roll it out lengthwise to extend the pastry by about 2 inches. The natural folds in the pastry will guide this process to maintain its structure.
- Add the Filling: Lay the cooled cranberry apple filling down the center third of the pastry, leaving approximately 1 inch of space at both the top and bottom ends of the dough.
- Cut the Dough Strips: Remove the top corners of the dough on both the left and right thirds. Then cut 8 equal strips, each about 1 inch wide, along both sides of the filling, leaving a 1/2 inch gap from the filling to avoid spillage. Also, trim the excess dough at the bottom corners.
- Braid the Danish: Fold the top flap of dough over the filling, pinching the corners to seal. Begin folding in the side strips alternately from left to right, crossing over the center filling. Fold up the bottom flap, sealing the corners, and finish folding in the last two side strips, pinching the dough securely as you go. This creates the braided pattern. Carefully transfer the braid onto a baking sheet lined with silicone or parchment paper. Brush the entire braid with the egg wash mixture and sprinkle with coarse sugar.
- Bake: Preheat the oven to 400°F (205°C). Bake the apple Danish braid for 18-22 minutes, or until the pastry is puffed and golden brown; around 20 minutes is ideal. Remove from oven and allow to cool slightly.
- Prepare and Apply the Glaze: In a small bowl, whisk together 1/3 cup powdered sugar and 1/2 tablespoon milk until smooth. Once the Danish is at room temperature or just warm, drizzle the glaze evenly over the top. Slice and serve to enjoy the perfect combination of flaky pastry and sweet-tart filling.
Notes
- Ensure the apple and cranberry filling is cooled to just warm before adding to the puff pastry to prevent sogginess.
- Use Granny Smith apples for their tartness and firm texture, which hold up well during cooking.
- Glaze can be adjusted in thickness by adding more milk or powdered sugar to suit your preference.
- For best results, bake the Danish immediately after braiding and applying egg wash to achieve maximum flakiness.
- The coarse sugar topping adds a nice crunch and visual appeal but can be omitted if desired.
