Best 4 Apple Danish Braid Recipes

APPLE DANISH BRAID

Steps:

• Combine butter, sugar, water, cornstarch, cinnamon, nutmeg and salt in a medium saucepan.
• Heat over medium heat until boiling.
• Boil 2 minutes while stirring often, then add diced apples.
• Simmer 5 minutes, stirring constantly.
• Remove the pan from heat and allow to cool.
• Mix dry crumble ingredients in a bowl (brown sugar, cinnamon and flour.) Cut in butter with two knives or a pastry cutter until thoroughly blended and crumbly.
• Preheat oven to 400 degrees Fahrenheit.
• Lay puff pastry sheet on the baking sheet, use a knife to cut 1" slices into the outer thirds of the dough.
• Spread cooled apple mixture along the middle third, then top with crumble.
• Fold over the outer edges to "braid" them bu criss-crossing them at a slight downward angle.
• Beat together egg and water and use a pastry brush to coat the top of the danish.
• Bake for 20 minutes or until golden brown.

APPLE DANISH BRAIDS

Steps:

• Line a baking sheet with parchment paper.
• On a lightly floured surface, roll dough into a 16x12-inch rectangle. Using a ruler and a pizza wheel or a sharp knife, cut dough into 12 (4-inch) squares. Using a ruler, mark a ½-inch-wide column down center of each square. Using a pizza wheel or a sharp knife, cut ¼-inch-wide strips on both sides of column from top to bottom.
• Spread about 2 teaspoons Apple Filling down each column. Working from the top, fold dough strips over filling diagonally, alternating left and right. Pinch ends together at top and bottom. Place on prepared pan. Cover loosely with plastic wrap, and let stand for 30 minutes.
• Preheat oven to 375°F.
• Brush braids with beaten egg, and bake until golden brown, 15 to 20 minutes. Let cool on a wire rack. In a small bowl, whisk together confectioners' sugar and 2 tablespoons water. Drizzle glaze over apple braids just before serving.
• In a medium saucepan, combine ¾ cup apple cider, sugar, cinnamon, nutmeg, and lemon juice over medium-high heat.
• In a small bowl, whisk together pectin and remaining ¼ cup apple cider. Reduce heat to medium-low, and add pectin mixture to cider mixture, whisking until combined and slightly thickened, 6 to 8 minutes. Add apples, and stir to combine. Cook until thickened, 15 to 20 minutes, stirring frequently. Let cool to room temperature. Refrigerate for at least 2 hours before using.

APPLE DANISH

Steps:

• Combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast in a mixing bowl. Add the water and room temperature butter and beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and transfer to an oiled bowl, turning to coat the surface of the dough. Cover the bowl with plastic wrap and let the dough rise until doubled in bulk, about 1 hour.
• Meanwhile, make the filling. Place the chopped apples and 3 tablespoons butter in a medium saucepan. Combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add the mixture to the saucepan. 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.
• Transfer the Danish dough to a floured surface and punch the dough down. Let the dough rest, covered, for 15 minutes. Roll the dough out into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.
• Turn the baking sheet so that you face the short side of the dough. Spread the apple filling down the center third of the dough. With a sharp paring knife, make cuts in the dough along the right side, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, with each cut angled to about 4 o'clock. Each strip of dough should be about 1-inch thick. Repeat on the left side of the dough, angling the cuts to 8 o'clock.
• Starting at the top, fold the dough strips across the apple filling, alternating left and right. The pastry will look like a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.
• Preheat an oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes of baking to prevent over-browning. Remove the pastry from the oven and allow it to cool.
• To make the glaze, heat the 2 tablespoons of butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids turn brown and give off a nutty fragrance, about 5 minutes. Remove from heat and transfer to a bowl to cool slightly. Stir in the confectioners' sugar and vanilla. Mix in the milk a teaspoon at a time until the glaze is thin enough to drizzle. Decorate the Danish braid with the glaze.

APPLE DANISH BRAID

Steps:

• Preheat oven to 375°F.
• In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
• Unroll 1 pkg. of crescent dough; do not separate.
• Arrange longest sides of dough across width of 12" x 15" baking pan. Repeat with remaining pkg. of dough. Work dough to seal perforations. (or use recipe creations, which isn't scored).
• On longest side of baking pan, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).
• Spread half of cream cheese mixture evenly over middle of dough.
• Cut apple slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
• Combine sugar and cinnamon; sprinkle over apples.
• Scoop remaining cream cheese mixture over apples; sprinkle with pecans. To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn.
• Continue alternating strips to form a braid.
• Tuck ends under to seal at end of braid.
• Bake 25-28 minutes or until deep golden brown.
• Remove from oven; brush with syrup using pastry brush. Cut & serve.