Take a shortcut with store-bought puff pastry and make this quick Apple Danish Braid. It’s a simple yet impressive-looking dessert. Every bite is layered with flaky pastry, caramelized apples and cranberries. This dessert is no fuss, easy to make, and so delicious. Finish it off with a light drizzle of sweet glaze, and enjoy!
Start with the filling. Sauté the apples and cranberries until lightly caramelized. Roll out the puff pastry 2 inches longer than the length. Spoon the filling down the center of the puff pastry and cut angled strips on either side of the filling. Braid by crossing the strips over the filling, overlapping each other. Last step, brush the pastry with an egg wash and add a sprinkle of coarse sugar. Bake until golden brown and serve drizzled with the glaze. When you need something easy and delicious this is absolutely it. Done and done!
To make the Apple Danish Braid, you will need the following ingredients:
In a large pot or deep skillet over high heat, melt 3 tablespoons butter and stir in ¼ cup granulated sugar.
Add in the sliced apples and stir to coat. Add ½ cup cranberries and let the mixture sit for 3 minutes to caramelize. Cook for 6-7 minutes, stirring occasionally, until the apples are lightly caramelized.
Transfer the apple-cranberry filling to a plate and let cool until just warm.
On a lightly floured surface, unfold the pastry and roll it out 2 inches longer than the length.
Preheat the oven to 400 °F and line a baking sheet with parchment paper.
With the short side of the pastry facing you, spread the apple-cranberry filling down the center of the pastry, keeping it in the middle third and leaving 1 inch of space at the top and bottom of the pastry.
Use a pizza cutter or sharp knife to cut off the top corners from the left and right thirds of the pastry. Cut 8 angled 1-inch strips on either side of the filling. Cut off the 2 corners at the bottom of the pastry.
To braid, fold down the top flap of dough over the filling and pinch the corners down to seal. Fold in the side strips, in a criss-cross pattern, then fold the bottom tab over the filling before braiding the last strips. Pinch the corners to seal.
Transfer the braid to the prepared baking sheet. Brush with egg wash and sprinkle with ½ tablespoon coarse sugar.
Bake for 18-22 minutes or until the top is golden brown.
In a small bowl, stir together ⅓ cup powdered sugar with ½ tablespoon milk.
Once the apple braid is at room temperature or just warm, drizzle with glaze.
Slice, serve, and enjoy!
Bake up this flaky Apple Danish Braid and enjoy a delicious dessert with your family. Made it? Let us know how you liked it, and don’t forget to tag us @cookmerecipes to show off your latest baking projects.
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