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
Scale
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.
