Yum! This was quite delicious! The original recipe calls for a cream cheese mixture but I left it out this time since I was using it for a dessert for Thanksgiving. The cream cheese would be delicious in this, though, and would be perfect for breakfast/brunch. This is very easy since I used frozen puff pastry (yes, I cheated :)) and it tastes just as good the next day! A bit dangerous to keep around…though it won’t last long!

Apple Danish Braid


  • 1 box frozen puff pastry

For the filling:

  • 2 Tablespoons butter
  • 5 small tart apples, peeled and sliced
  • 4 Tablespoons sugar
  • 1/2 teaspoon ground cinnamon
  • a pinch of nutmeg

For the egg wash:

  • 1 egg
  • 1 Tablespoon water

For the drizzle:

  • 1 cup confectioner’s sugar
  • 1-2 Tablespoons milk
  • 1-2 Tablespoons lemon juice

Remove the puff pastry sheets from package and allow to thaw, about 40 minutes.

Peel and slice the apples. Combine in a bowl with the sugar, cinnamon, and nutmeg; toss to coat. Melt the butter in a saucepan over medium heat. Add the apple slices, turn to coat. Cook, stirring occasionally, until most of the liquid has evaporated and the apples are tender, about 15 minutes. Allow to cool.

Preheat oven to 400 degrees.

Once the pastry sheets are thawed, lay side by side and press edge together to form one sheet (laying it out on a piece of parchment paper will make it easier to move when you’re ready to bake it). Spread with the cooled apples, keeping them towards the center of the pastry (spread them up the long way). Combine egg and water, beat well. Brush the outer edges of the pastry with the wash.

Using a knife or pizza cutter, cut the outer thirds of the pastry into 3/4 inch strips at a diagonal. Alternating sides, fold the strips over the apple filling, crisscrossing over the center. Press to seal. Lightly brush with the egg wash.

Transfer to a parchment-lined baking sheet. Cover loosely and chill for 15 minutes. Bake for 20-25 minutes or until the braid is lightly browned, rotating halfway through baking. Transfer to a wire rack to cool.

Combine all of the ingredients for the drizzle, adding more milk or lemon juice to get the consistency you desire. Drizzle over the braid while it is still warm. Cut into slices and serve.

Source: Adapted from Annie’s Eats