Try this Apple Pie Pastry Braid recipe.
- 2 tablespoons milk
- 1 egg
- 1 teaspoon cinnamon
- 1 tablespoon water
- 4 medium apples {i used the breeze but gala or granny smith works well also}
- 1/3 updixie crystals granulated sugar
- 1/8 upall purpose flour
- 1/2 teaspoon lemon extract {i used nielsen-massy my favorite}
- 1 cup dixie crystals powdered sugar
- Carbohydrate 1.72567 g
- Cholesterol 1.5 mg
- Fat 0.50362 g
- Fiber 0.690299980163574 g
- Protein 0.53487 g
- Saturated Fat 0.284235 g
- Serving Size 1 1 braid (24g)
- Sodium 6.42625 mg
- Sugar 1.03537001983643 g
- Trans Fat 0.064253 g
- Calories 12 calories
Step-by-step
- Remove puff pastry from package and thaw according to package directions
- Meanwhile, preheat oven to 400º
- Peel and core apples
- Dice into ¼ inch pieces
- In a medium bowl, combine diced apples, sugar, flour cinnamon and extract
- Stir to combine, making sure apples are evenly coated; set aside
- On a lightly floured surface, roll each pastry sheet into a long rectangle, about 9x13 inches
- Transfer each sheet to it's own baking sheet lined with parchment paper
- Cut out a 2½ inch section from each rectangle, creating 4 'flaps'
- With a small side facing you, cut ½ inch slits in large flaps, being sure each side has the same number of flaps; repeat with second pastry sheet
- In a small bowl, create an egg wash by beating the egg and water together
- Brush the pastry {both the center of it and the flaps} with the egg wash
- Fill the center of the pastry with ½ of the filling, draining juice back into bowl from each spoonful as you go {this will help keep your braid from being too gooey}
- Fold top flap over apples; repeat with bottom flap
- Alternating sides, fold the strips of dough on the side flaps over your filling, overlapping them to create a braid
- Brush top of braid with more egg wash
- Repeat steps 12 -16 with second pastry sheet
- Bake at 400º for 35 minutes, or until apples are soft and pastry is golden
- In a small bowl, combine sugar and milk until smooth
- Drizzle over warm apple pie pastry braid
- Serve warm
How much liquid is too much when enclosing fresh fruit inside delicate laminated dough? Managing moisture is the primary challenge when baking sliced apples within puff pastry, because excess juices will prevent the butter layers from expanding properly. Selecting firm-fleshed fruit varieties like Granny Smith or Gala ensures the interior maintains structural integrity during baking rather than collapsing into a puree. Dicing the fruit uniformly into quarter-inch pieces allows for even heat penetration, meaning every bite cooks at the exact same rate inside the oven chamber.
Shaping and Structuring the Pastry
Working with laminated dough requires cold temperatures to keep the butter solid between the flour layers. If the dough becomes sticky or pliable during the cutting process, transfer the baking sheet to the refrigerator for ten minutes before folding the side flaps. Draining the excess juices from the apple mixture before depositing it into the central channel protects the pastry from becoming soggy at the base. Alternating the overlapping strips across the top creates an insulated enclosure that traps steam gently, cooking the apples while rendering the exterior crisp.Monitoring Doneness and Finishing
Baking at 400 degrees Fahrenheit requires careful observation of visual cues rather than relying on internal temperature probes. The pastry is finished when the butter has fully rendered, producing a deep golden-brown exterior and clearly defined layers along the braided edges. Letting the pastry cool for ten minutes on the parchment paper allows the interior starches to set before the final powdered sugar glaze is applied. Drizzling the milk and sugar mixture over a warm surface rather than a hot one prevents the glaze from melting entirely into a transparent syrup.
