If you love apple pie you are going to love this apple puff pastry which I love to call braided apple strudel. 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.
Table of Content
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.
Why make this pastry
- 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 in the mouth. You must try it.
- Most of the ingredients in this recipe are easy to find or simple pantry staples.
- This is the perfect dessert to take with you to family and friends because it stays well, and it can be served warm, cold, or at room temperature.
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 to 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.
- Optional - You can use ½ cup chopped dried fruits and ½ cup chopped nuts. Try apricots, dates, figs, almonds, pecans, and cashews.
Braided Apple Strudel/ Puff Pastry
Prep
- Apples - Peel, core, and slice the apples into small cubes.
- Apple pie filling - In a large saucepan combine the apples with salt, lemon juice, cinnamon, nutmeg, sugar, and flour. Combine well.
Cook over medium heat until all the juices have evaporated and you have a thick-cooked apple mixture. Let cool completely.
Pro tip - cook the last two minutes on medium-high to help the juices evaporate. - Puff pastry - Roll a sheet of puff pastry into a rectangle about 13 x 9-inch approximately. Mark the puff pastry sheet into three lengthways so it will give you three panels. Keep chilled
Pro tip - The center panel will hold the filling and the sides will be flipped over. Ideally, the three should be approximately the same width.
Assemble
- Preheat the oven to 400°F / 200°C/ Gas Mark 6
- Filling - Place the cooled apple filling in the center of the marked puff pastry evenly.
Pro tip - Place the puff pastry on the baking tray lined with parchment for easy clean-up. - Strips - Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
Pro tip - Cut off two corners (triangles) from the top and bottom as shown in the video
- Overlap - Braid the pastry by crossing the strips diagonally over the filling overlapping each other (see video). When you reach the end, you can overlap any excess strips or cut them off.
Pro tip - Fold both ends at the top and bottom over the filling, this will prevent the filling from coming out during baking. - Bake - Brush the pastry with egg wash or milk and sprinkle sugar. Bake in the preheated oven for about 30 to 35 minutes until the top is crisp and golden brown.
- Cool - When baked, cool in the sheet 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 on its own or with a dollop of ice cream or whipped cream.
Tips for Success
- 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. Cook out all the excess juices.
- Work on parchment paper so it's easier to move the pastry around.
- If you are 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. It will lose out on all the flakiness.
- 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.
- Be creative with the filling - try cream cheese, almond cream, or 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.
More apple recipes
How long will this braided puff pastry keep?
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.
Can I use filo pastry instead of puff pastry?
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
Can I use another pastry?
Well, Danish pastry would work great with this recipe. Pie crust would but with a different texture and taste. Shortcrust would give it a biscuit effect.
Printable Recipe
Braided Apple Puff Pastry
Print Pin Rate Share by Email Share on FB Save GrowCalories: 191kcal
Adjust Servings Here: 6 servings
Description
If you love apple pie you are going to love this apple puff pastry which I love to call braided apple strudel. 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.
Video
Ingredients
Makes 1 x Braided puff pastry
- 1 sheet (1 sheet) Puff pastry
Apple pie filling
- 3 large Apples (diced)
- ¼ teaspoon Salt
- ½ teaspoon Cinnamon powder
- ¼ tsp Nutmeg (fresh grated)
- 2 tablespoon Sugar (plus extra for sprinkling )
- 1 tablespoon Lemon juice
- 1 tablespoon All purpose flour
Plus
- ½ Egg or Milk (to brush before baking)
Instructions
Prep
- Apples - Peel, core, and slice the apples into small cubes.3 large Apples
- Apple pie filling - In a large saucepan combine the apples with salt, lemon juice, cinnamon, nutmeg, sugar, and flour. Combine well. Cook over medium heat until all the juices have evaporated and you have a thick-cooked apple mixture. Let cool completely. Pro tip - cook the last two minutes on medium-high to help the juices evaporate.¼ teaspoon Salt, ½ teaspoon Cinnamon powder, ¼ teaspoon Nutmeg, 2 tablespoon Sugar, 1 tablespoon Lemon juice, 1 tablespoon All purpose flour, ½ Egg or Milk
- Puff pastry - Roll a sheet of puff pastry into a rectangle about 13 x 9-inch approximately. Mark the puff pastry sheet into three lengthways so it will give you three panels. Keep chilledPro tip - The center panel will hold the filling and the sides will be flipped over. Ideally, the three should be approximately the same width.1 sheet Puff pastry
Assemble
- Preheat the oven to 400°F / 200°C/ Gas Mark 6
- Filling - Place the cooled apple filling in the center of the marked puff pastry evenly. Pro tip - Place the puff pastry on the baking tray lined with parchment for easy cleanup.
- Strips - Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.Pro tip - Cut off two corners (triangles) from the top and bottom as shown in the video
- Overlap - Braid the pastry by crossing the strips diagonally over the filling overlapping each other (see video). When you reach the end, you can overlap any excess strips or cut them off.Pro tip - Fold both ends at the top and bottom over the filling, this will prevent the filling from coming out during baking.
- Bake - Brush the pastry with egg wash or milk and sprinkle sugar. Bake in the preheated oven for about 30 to 35 minutes until the top is crisp and golden brown.
- Serve at room temperature or warm on its own or with a dollop of ice cream or whipped cream.
Recipe Notes
- 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. Cook out all the excess juices.
- Work on parchment paper so it's easier to move the pastry around.
- If you are 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. It will lose out on all the flakiness.
- 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.
- Be creative with the filling - try cream cheese, almond cream, or 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.
Nutrition Information
Calories: 191- kcalCarbohydrates: 28- gProtein: 2- gFat: 8.8- gSaturated Fat: 2.2- gPolyunsaturated Fat: 6.6- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 0- mgSodium: 101- mgPotassium: 0- mgFiber: 2.2- gSugar: 14- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
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
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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