Ingredients
Scale
- 1 sheet (approx. 14 oz / 400g) frozen puff pastry, thawed
- 2 medium-sized firm apples (e.g., Honeycrisp, Gala, Granny Smith), peeled, cored, and finely diced
- 1/4 cup granulated sugar
- 1 tablespoon brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 large egg
- 1 tablespoon water or milk
- For Glaze (optional): 1/2 cup powdered sugar
- For Glaze (optional): 1-2 tablespoons milk or fresh lemon juice
Instructions
- Thaw the puff pastry sheet according to package directions, typically 30-40 minutes at room temperature, or overnight in the refrigerator. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a medium bowl, combine the finely diced apples, granulated sugar, brown sugar, ground cinnamon, ground nutmeg (if using), fresh lemon juice, and cornstarch. Stir well to ensure the apples are evenly coated.
- Lightly flour a clean surface. Unfold the thawed puff pastry sheet and gently roll it out into a rectangle, approximately 10×14 inches (25×35 cm). Transfer the rolled pastry to the prepared baking sheet.
- Using a sharp knife or pizza cutter, lightly score the pastry to divide it into three sections lengthwise. The middle section should be approximately 3-4 inches wide. On both outer sections, cut diagonal strips about 1 inch (2.5 cm) wide, angling inwards towards the center section. Make sure to cut an even number of strips on each side.
- Spoon the apple filling down the center section of the pastry, leaving about 1/2 inch (1 cm) clear at the top and bottom.
- Fold the top and bottom edges of the center pastry over the apple filling to secure it. Then, starting from one end, alternate folding the diagonal strips from each side over the filling, overlapping them slightly to create a braided effect. Gently press the ends of the strips into the pastry to seal.
- In a small bowl, whisk the large egg with 1 tablespoon of water or milk to create an egg wash.
- Brush the entire surface of the braided pastry generously with the egg wash. This will give it a beautiful golden sheen when baked.
- Bake for 20-25 minutes, or until the pastry is puffed, golden brown, and cooked through. If the pastry starts to brown too quickly, you can loosely tent it with aluminum foil.
- Remove from the oven and let cool on the baking sheet for at least 10-15 minutes before transferring to a wire rack. While still warm, you can prepare the optional glaze: whisk together the powdered sugar and milk/lemon juice until smooth. Drizzle over the cooled braid.
- Slice and serve warm or at room temperature. Enjoy your irresistibly flaky and cinnamon-spiced apple braid!
Notes
For best results, use firm, slightly tart apples like Granny Smith, Honeycrisp, or Gala, as they hold their shape well during baking. Ensure your puff pastry is properly thawed but still cold for easy handling. Don’t overcrowd the center with filling; leave space for the pastry to seal. Leftovers can be stored in an airtight container at room temperature for up to 2 days or refrigerated for up to 4 days, then gently reheated in a toaster oven. For an extra treat, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast Pastry
- Method: Baking
- Cuisine: European-inspired Pastry
Nutrition
- Serving Size: 1 slice (approx. 1/6 of braid)
- Calories: 380
- Sugar: 28g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 35mg