Description

This Apple Danish Braid is a show-stopping pastry featuring a sweet filling of caramelized apples and cranberries wrapped in a buttery, flaky puff pastry shell. It’s topped with a delightful glaze that takes this treat to the next level. Easy to make and perfect for breakfast, brunch, or dessert, it’s bound to disappear fast once it’s out of the oven!

Ingredients

For the Apple 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)

For the Pastry:

1 sheet store-bought puff pastry (1/2 lb), thawed according to package instructions

1 egg + 1 Tbsp water (for egg wash, beaten together with a fork)

1/2 Tbsp coarse sugar

For the Pastry Glaze:

1/3 cup powdered sugar

1/2 Tbsp milk

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Instructions

Place a large pot or deep skillet over high heat. Melt the butter and stir in the sugar. Add the sliced apples and stir to coat evenly. Add the cranberries and allow the mixture to sit for about 3 minutes to caramelize, stirring occasionally. Continue to cook for another 3-4 minutes, stirring 3 times, until the apples are lightly caramelized. Transfer the apple-cranberry mixture to a plate and let it cool until just warm.
On a lightly floured surface, unfold the thawed puff pastry sheet. Roll it in one direction to make it about 2 inches longer, following the natural folds in the pastry as a guide.
Place the apple-cranberry filling down the center of the pastry, making sure it’s in the middle third, leaving about 1 inch of space at both the top and bottom.
Cut away the top corners from the left and right thirds of the pastry. Then, cut 8 equal 1-inch strips along each side, leaving a 1/2-inch border on both sides of the filling. Cut away any excess dough at the bottom corners.
Fold down the top flap of dough, pinch the corners to seal, then fold in the side strips, alternating left to right. Finally, fold up the bottom flap and pinch the corners to seal. Finish folding in the last two side strips and pinch to seal them.
Transfer the pastry to a baking sheet lined with silicone or parchment paper. Brush the top with egg wash, sprinkle with coarse sugar, and bake at 400°F for 18-22 minutes, or until the top is golden brown (mine was perfect at 20 minutes).
While the Danish is cooling, make the glaze by stirring together the powdered sugar and milk until smooth.
Once the braided Apple Danish is at room temperature (or just warm), drizzle the glaze over the top. Slice and enjoy!

Notes

For a crunchy contrast, add chopped pecans or walnuts to the apple filling.
You can substitute cranberries with raisins, blueberries, or a mix of your favorite berries.
Add a pinch of cinnamon or nutmeg to the apple filling for an extra layer of warmth and flavor.
If you have time, use homemade puff pastry for a flakier and more authentic result.
This pastry can be served on its own or with a dollop of whipped cream or vanilla ice cream for extra indulgence.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Pastry, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 280 kcal
Sugar: 18g
Sodium: 150mg
Fat: 15g
Saturated Fat: 5g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 2g
Cholesterol: 40mg