It’s easier than you think to make this beautiful homemade Apple Danish! A delightfully flaky crust is filled with caramelized apples and crumble topping makes this recipe a fall favorite!
I love deceptively simple recipes that look a bit fancy, and this Braided Apple Danish is just that! I shared a braided strawberry danish a few years ago and it was a bit hit so I figured it was time for an autumn inspired pastry!
Why I love this recipe
I love that this recipe takes only about 15 minutes of active prep time then just 20 minutes in the oven. It is perfect for coffee groups, holiday breakfast or brunch, but simple and fast enough to make anytime you want something a little extra special!
Ingredients
- egg
- puff pastry dough
- butter
- sugar
- cornstarch
- cinnamon
- nutmeg
- salt
- apples
- brown sugar
- flour
Step by step
See the step by step web story here.
The first step of this apple danish is to prepare your apple filling. Add butter, sugar, water, cornstarch, cinnamon, nutmeg and salt to a pot and bring to a boil for 2 minutes, then add apples and continue to cook for five minutes. Remove the filling from heat and allow it to cool as you continue the recipe.
Next it is time to make the yummy crumble that takes this danish over the top! Mix brown sugar, flour, and cinnamon in a bowl, then cut in butter with two knives or a pastry cutter until it is all incorporated and crumbly.
Now comes the fun part: assembling the braided danish! Lay a thawed puff pastry sheet on a baking sheet. Use a knife to cut the outer third of the sheet into 1 inch thick strips as shown below.
Next, spoon the apple filling along the middle, uncut part of the puff pastry sheet. Top with the crumble topping. Close the danish by criss-crossing the pastry strips along the edge over each other at a slight angle.
Once the entire danish is braided, brush the top with an egg wash then pop in the oven for 20 minutes. Easy enough, right?
FAQs
Choose a firm apple variety such as Granny Smith, Pink Lady, Gala or Fuji. Softer types of apples won’t stand up to the baking.
Yes! I recommend assembling the entire danish then wrapping it with plastic wrap on the baking sheet up to 2 days ahead. When you are ready to bake it allow it to sit at room temperature for an hour before baking OR add about 5 extra minutes to the baking time if starting cold.
Store these in an airtight container at room temperature up to 3 days (if you manage to have leftovers!) Reheat in the microwave.
You can freeze the danish either before or after baking.
To freeze before baking, assemble the danish on a baking dish lined with parchment paper. Freeze on the dish for 3-4 hours or until frozen through. Remove to a freezer bag for storage in the freezer up to 3 months. To bake simply place on a baking dish frozen and extend baking time 15-20 minutes longer.
To freeze after baking, place in a freezer safe container and store up to one month. Reheat in the oven until heated through.
I hope you love this delicious braided apple danish as much as our family does! If you like apple recipes be sure to try my Cinnamon Apple Bread (pinned over 1 million times!), Cinnamon Apple Muffins, and Peanut Butter Apple Crisp!
If you try this recipe, please comment and rate it below, I love hearing from you!
Print
Apple Danish Braid
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 1x
- Category: breakfast
- Method: baking
- Cuisine: American
Description
It’s easier than you think to make this beautiful homemade Apple Danish! A delightfully flaky crust is filled with caramelized apples and crumble topping makes this recipe a fall favorite!
Ingredients
- 1 egg
- 1 tablespoon water
- 1 puff pastry dough sheet, thawed
Apple Filling
- 4 tablespoon butter
- ½ cup granulated sugar
- ¼ cup water
- 2 teaspoons cornstarch
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- pinch of salt
- 2 large apples, peeled and diced
Brown Sugar Crumble
- 2 tablespoons brown sugar
- ¼ teaspoon cinnamon
- ¼ cup flour
- 1 ½ tablespoons butter, softened
Instructions
- 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.
Notes
- Store at room temperature in an airtight container up to 3 days.
- To make ahead up to two days, refrigerate assembled danish wrapped in plastic wrap. Bake extra 5 minutes from chilled or allow to come to room temperature before baking.
- To freeze before baking, assemble the danish on a baking dish lined with parchment paper. Freeze on the dish for 3-4 hours or until frozen through. Remove to a freezer bag for storage in the freezer up to 3 months. To bake simply place on a baking dish frozen and extend baking time 15-20 minutes longer.
To freeze after baking, place in a freezer safe container and store up to one month. Reheat in the oven until heated through.
Keywords: apple danish, apple danish braid
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