If you love apple pie you are going to love this apple puff pastry. With my method, you will have no soggy pastry or apple juices wasted on the baking pan. A simple, easy, and impressive dessert any time of the year.
The two people in our home crazy about apple desserts are Rhea, me, and most recently Ziv. I love apple pie or apple strudel, apple tart, caramel apple tart - my list goes on and on. Rhea seems to have taken after me. She loves apple desserts more than actually eating apples.
Table of Content
About this recipe
Have you ever tried to make an apple puff pastry that ends up becoming a huge mess with all juices flowing out? Well, not with this recipe. Precooking the apples means we keep all the apple flavor in the filling. Nothing is wasted on the baking tray. Nor does it soak into the pastry making it a soggy mess
Besides, I love the soft cooked fruit on the inside and crisp puff pastry dusted with sugar on the outside. And, when combined with cold ice cream, it's absolute heaven it the mouth. You must try it.
Ingredients and substitutes
- Apples - I love to use Granny Smith or Empire, but often like to use a mix of both. The granny smith is a bit tart and holds its shape better, even when cooked. Also, it helps cut some of the sweetness.
- Sugar - You can use white or brown sugar. I love using white so I can keep a nice color. Brown sugar will also add a hint of molasses in the mix
- Lemon Juice - Prevents the apples from oxidizing. But also helps cut some of the sweetness from the sugar.
- Spices - I love the combination of cinnamon and apples. And yet, pumpkin spice, gingerbread spice mix, and nutmeg are also a real treat in fall or winter.
- Puff Pastry - You can use store-bought puff pastry sheets or make your own puff pastry from scratch.
Step by step instructions
Prepare apples
- Peel, core, and slice the apples into small cubes.
- Add a pinch of salt and lemon juice.
- Followed by the sugar, flour, and cinnamon.
- Cook on medium heat for 3 to 5 minutes.
- Let cool completely.
Prepare puff pastry
- Preheat the oven at 200 C/ 390 F.
- Open the chilled puff pastry on a floured surface.
- Roll into a rectangle about the size of a sheet pan 13 x 9 (approximately).
- Mark the puff pastry sheet into three lengthways so it will give you three panels. The center panel will hold the filling and the sides will be flipped over.
- Place the apple filling in the center evenly.
- Cut off two corners (triangles) from the top and bottom - see video
- Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
- Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
- Braid the pastry by crossing the strips over the filling overlapping each other (see video).
- When you reach the end, you can overlap any excess strips or cut them off.
- Pick the pastry with the parchment paper and transfer it to the baking tray.
Bake the turnover
- Brush the pastry with egg wash and sprinkle brown sugar.
- Bake in the preheated oven for about 30 to 35 minutes until the top is crisp and golden brown.
- When baked, cool in the pan for 10 minutes.
- Use a long pallet knife or spatula to move the long pastry so it won't break.
- Serve at room temperature or warm - just on its own or with a dollop of ice cream.
Tips for making braided puff pastry
- Puff pastry must be kept chilled at all times. It makes it easier to work and keeps the layers intact.
- Use a thick filling so it won't make the pastry soggy. (using fewer liquid ingredients such as eggs, milk, will help)
- Work on parchment paper so it's easier to move the pastry around.
- If you using jam or fruit fillings ensure they have less syrup or juices. Alternatively, leave any syrup/juices behind. This way it won't leak out of the pastry.
- Do not roll the puff pastry too thin - puff pastry is delicious as well.
- Don't add too much filling to the pastry. There must be a nice balance between the two - sweet, creamy center, and flaky pastry.
- Bake until the pastry is golden brown but also cooked through. If necessary tent the pastry for the last few minutes of baking.
- I am using strawberry jam, but you can use other jams as well.
Frequently asked questions
This braided apple puff pastry will keep at room temperature for up to 2 days. You can keep it in the fridge for up to a week and in the freezer for up to a month.
Danish pastry also works wonderfully with braided pastry.
NO, you can use cream cheese, almond cream, any other fruit jams such as strawberry raspberry, blackberry, blueberry, apricot, peach, etc.
See my blackberry almond cream braided puff pastry or cream cheese strawberry braided pastry.
Yes, of course. Puff pastry is eggless and there is no egg in the apple filling. You can brush the pastry with cream for a nice golden finish instead of a beaten egg.
Yes, of course, but you won't be able to braid it. It will be a strudel with filo. Flakier with crisp thin pastry. See my apple strudel recipe using filo pastry
Yes, of course. You can use ½ cup chopped dried fruits and ½ cup chopped nuts. Try apricots, dates, figs, almonds, pecans, cashews.
You may also like
- Blackberry Braided Puff Pastry
- Apple Tart with Puff Pastry
- Danish Pastry - Dough, filling, and shaping
- Apple Pie Hamantaschen
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Printable Recipe
Braided Apple Puff Pastry
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Video
Ingredients
Makes one braided puff pastry
- 1 sheet (1 sheet) Puff pastry
- 3 Apples large
- 2 tbsp Sugar plus extra for sprinkling
- 1 tbsp All purpose flour
- 1 tbsp Lemon juice
- ¼ tsp Salt
- ½ tsp Cinnamon powder
- ¼ tsp Nutmeg fresh grated
Instructions
Prepare apples
- Peel, core, and slice the apples into small cubes.
- Add a pinch of salt and lemon juice.
- Followed by the sugar, flour, and cinnamon.
- Cook on medium heat for 3 to 5 minutes.
- Let cool completely.
Braid puff pastry
- Preheat the oven at 200 C/ 390 F.
- Open the chilled puff pastry on a floured surface.
- Roll into a rectangle about the size of a sheet pan 13 x 9 (approximately).
- Mark the puff pastry sheet into three lengthways so it will give you three panels. The center panel will hold the filling and the sides will be flipped over.
- Place the apple filling in the center evenly.
- Cut off two corners (triangles) from the top and bottom - see video
- Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
- Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
- Braid the pastry by crossing the strips over the filling overlapping each other (see video).
- When you reach the end, you can overlap any excess strips or cut them off.
- Pick the pastry with the parchment paper and transfer it to the baking tray.
Bake
- Brush the pastry with egg wash and sprinkle brown sugar.
- Bake in the preheated oven for about 30 to 35 minutes until the top is crisp and golden brown.
- When baked, cool in the pan for 10 minutes.
- Use a long pallet knife or spatula to move the long pastry so it won't break.
- Serve at room temperature or warm - just on its own or with a dollop of ice cream.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Kiri Page
What happened to the video 🙁
Veena Azmanov
I do see the video in the recipe card below. Do you not see the video? It's playing for me. Can you tell me what error you are getting. Thanks Kiri
Mfon
I loved this. Thanks
Alexis
I love mini apple turnovers, this recipe for a pleated turnover looks amazing. I'll have to give it a try at our next family gathering.
Veena Azmanov
Thanks Alexis. It's really easy.
Ashley - Forking Up
I thought turnovers were complicated but this looks so simple! Love it, will definitely try after apple picking!
Veena Azmanov
Thank you, Ashley. Nah they are not complicated at all.
Natalie
Wow this looks so beautiful. I love the apples this time of year. I'm making all sorts of apple desserts lately. Can't wait to make this for my family and friends. Super easy and delicious.
Veena Azmanov
Thank you, Natalie. I hope you try this one