This apple puff pastry braid is a cozy, delicious dessert: tender, cinnamon-sweet apples wrapped in a flaky puff-pastry braid, topped with a light lemon glaze. It’s the kind of treat that feels like home.
Why You’ll Love This Recipe
I love this recipe because it’s super easy — using store-bought puff pastry saves time without sacrificing flavor. It’s also ideal for sharing: the braid looks impressive and makes enough portions to serve a few people. Finally, the ingredients are simple and common, so I typically have them on hand, making this a go-to for spontaneous baking. (Valentina’s Corner)
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Preheat the oven to 400°F and line a baking sheet with parchment paper. (Valentina’s Corner)
In a large saucepan, combine the diced apples with water, butter, salt, cinnamon, lemon juice, brown sugar, and flour; stir to combine. Cook over low-medium heat until the mixture thickens (about 4 minutes), then remove from heat and let it cool completely. (Valentina’s Corner)
Roll the thawed puff pastry sheet into a rectangle about 13 × 9 inches in size. (Valentina’s Corner)
Spread the cooled apple filling down the center of the rectangle. Using a sharp knife or pizza cutter, cut diagonal strips along both sides of the pastry (about 5 strips per side, for a total of ~10 strips). (Valentina’s Corner)
Braid the pastry: alternate folding strips from each side diagonally over the filling, overlapping as you go. Then fold the top and bottom ends inward and pinch to seal, to prevent filling from leaking. (Valentina’s Corner)
Place the braid on the prepared baking sheet. Bake for 18–20 minutes, or until the top is golden brown and the pastry is crisp. Let the braid cool before glazing. (Valentina’s Corner)
Meanwhile, whisk together powdered sugar, lemon juice, and milk to make the glaze. Once the braid has cooled, drizzle the glaze over the top. Cut into thick slices and serve. (Valentina’s Corner)
Servings And Timing
This recipe yields about 6 servings. Total time: roughly 40 minutes (≈ 20 min prep, 20 min bake). (Valentina’s Corner)
Variations
I sometimes add chopped nuts (like walnuts or pecans) to the filling for a crunchy contrast. (Valentina’s Corner)
For a fruit twist, I sometimes mix in dried cranberries with the apples — that adds a bit of tartness and festive flavor. (Valentina’s Corner)
Storage/Reheating
I store leftover slices wrapped tightly in the fridge for up to 3 days. For longer storage, I freeze the braid in a freezer-safe bag — it keeps up to 3 months. To serve after freezing, I thaw it overnight in the fridge. (Valentina’s Corner)
If I reheat, I warm slices in a preheated oven (about 5–10 min at ~ 180 °C) just until warmed through and the pastry is crisp again.
FAQs
Can I make my own puff pastry from scratch?
Yes — puff pastry can be homemade instead of store-bought. It’s a bit more work, but entirely possible if I have the time. (Valentina’s Corner)
Do I need to thaw the puff pastry before using it?
Yes — frozen puff pastry should be thawed before rolling it out. Typically I leave it at room temperature 1–2 hours until pliable. (Valentina’s Corner)
How do I know the braid is baked through and done?
When the top is a rich golden brown and the pastry is crisp. I also check the bottom to make sure it’s golden. (Valentina’s Corner)
What types of apples work best for this recipe?
Tart or slightly firm apples are ideal. I often use Granny Smith, Pink Lady, Gala, or Fuji apples for a good balance of flavor and texture. (Valentina’s Corner)
Can I add other fruits or nuts to the filling?
Yes — adding chopped nuts (e.g. walnuts or pecans) gives a nice crunch. You can also mix in dried fruits like cranberries for extra flavor and texture. (Valentina’s Corner)
Conclusion
This apple puff pastry braid has become one of my favorite go-to desserts: it’s simple, satisfying, and perfect for sharing. The mix of sweet, cinnamon-spiced apples and flaky pastry — topped with a light glaze — always impresses. I enjoy how easy it is to make yet how inviting it looks on the table. I definitely plan to bake this often, especially during cooler weather or when I want something cozy and comforting at home.
A cozy, delicious braid of flaky puff pastry filled with cinnamon‑sweet apple filling and finished with a light lemon glaze — simple to make, wonderfully comforting, and perfect for sharing.
Ingredients
3 large apples, peeled and diced
¼ cup water
3 Tbsp butter
¼ tsp salt
½ tsp ground cinnamon
2 Tbsp brown sugar
1 tsp lemon juice
1 Tbsp all-purpose flour
1 sheet puff pastry, thawed
Glaze:
¼ cup powdered sugar
1 tsp lemon juice
1½ tsp milk
Instructions
Preheat the oven to 400°F (≈ 200 °C) and line a baking sheet with parchment paper.
In a saucepan, combine diced apples, water, butter, salt, cinnamon, brown sugar, lemon juice, and flour. Cook over medium-low heat until the mixture thickens (about 4 minutes). Remove from heat and let cool completely.
Roll the thawed puff pastry sheet into a rectangle, about 13 × 9 inches.
Spread the cooled apple filling down the center of the rectangle.
Using a sharp knife or pizza cutter, cut diagonal strips along both sides of the pastry (about 5 per side). Braid by alternately folding strips from each side over the filling, overlapping as you go. Fold the top and bottom ends inward and pinch to seal.
Place the braid on the prepared baking sheet. Bake for 18–20 minutes, until the pastry is golden brown and crisp. Let cool slightly.
Meanwhile, whisk together powdered sugar, lemon juice, and milk to make the glaze. Drizzle the glaze over the warm braid. Slice into thick pieces and serve.
Notes
Chopped nuts (walnuts or pecans) can be mixed into the apple filling for added crunch.
Adding dried cranberries (or raisins) with the apples gives a tart, fruity twist.
You can use your own puff pastry if you prefer homemade over store‑bought.
Reheat slices in a warm oven (≈ 180 °C / 350 °F for 5–10 minutes) to refresh crispness after storage.
