Oh sweet puff pastry. Did you know it is seasonal? I still don’t know what the season is… but sometimes its just not available for a while. Luckily its in season now and I had a bunch of granny smith apples to use. I highly recommend making a danish like this if you have guests staying over to really wow them at breakfast time. The “braid” really makes it seem professional and fancy but all it is is folding puff pastry over and over. It is such an easy recipe and you can make them with a variety of fillings. You can fill them with strawberries and some sweet cream cheese, or even make it savory with some ham and cheese! So here is the plan. Invite friends over for the weekend. Make the braid ahead of time but don’t bake it yet and put it in the fridge. When you wake up after a fun night with said friends, pop this bad boy in the oven and get ready to be really impressive! Lets do this!!
First lay out your defrosted puff pastry on parchment paper, on a cookie sheet. Use the lines already on the folds to guide you on where to make cuts like so.
Make this simple filling and place in the middle section of the puff pastry.
Start folding pastry over, left, right, left, right… just like walking.
Then brush with egg wash and sprinkle with large sugar (found in the baking section labeled cane sugar).
Bake at 400 for about 30-35 minutes of until golden brown!
2 1/2 cups apples – peeled, cored, and chopped (small chunks)
3 tablespoons butter
1/2 cup packed brown sugar
1 1/2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Cane Sugar for topping
1 tablespoon water
Preheat oven to 400 degrees. Defrost puff pastry of lay on a cookie sheet lined with parchment paper. Set aside. In a saucepan over medium heat, melt butter. Once butter is melted, add in chopped apples. In a separate bowl combine brown sugar, flour, salt, cinnamon and nutmeg. Add the sugar mixture into the saucepan with the apples and stir to combine. Bring the mixture to a boil over medium-high heat and then reduce the heat to a simmer. Cook until the apples are tender, about 5 minutes. Remove from heat and allow the filling to cool slightly.
Take your puff pastry and make diagonal cuts from the center creases, out and down. See picture for detail. Place apple mixture in the center portion of the pastry. Starting with the top left flap, cross the pastry over the apple. Then cross the top right flap over that. Continue switching sides until the pastry is covered. In a small bowl combine 1 egg and 1 tablespoon of water to make an egg wash. Brush the pastry with the egg wash (this will give it that nice golden crust). Then sprinkle with cane sugar. Bake for 30 – 35 minutes or until golden brown.