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 wasted apple juice on the baking pan. A simple, easy, and impressive dessert any time of the year.
Elevate your baking skills with a show-stopping braided puff pastry that’s as beautiful as it is delicious. This impressive pastry combines the buttery, flaky layers of puff pastry with the sweet, spiced flavors of classic apple pie filling. By artfully braiding the puff pastry, you create a stunning visual centerpiece that is perfect for any occasion, from festive gatherings to casual brunches.
The combination of textures and flavors—crispy, flaky pastry with a sweet, juicy apple center—makes this dessert irresistible. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this braided puff pastry with apple pie filling is sure to impress your family and friends with its beauty and taste. I love apple pie, apple strudel, apple tart, and caramel apple tart.
Why make this pastry
- Precooking the apples keeps 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.
- 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 I also 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 real treats 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 1/2 cup chopped dried fruits and 1/2 cup chopped nuts. Also, try apricots, dates, figs, almonds, pecans, and cashews.
Step-by-step: 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.
Then, cook over medium heat until all the juices have evaporated and you have a thickened 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 inches. Next, mark the puff pastry sheet lengthwise into three sections to 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. Then, bake in the 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 palette 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.
Braided Apple Puff Pastry
If you love apple pie, you are going to love this apple puff pastry, which I like 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
- 1 sheet (1 sheet) Puff pastry
- 3 large Apples diced
- ¼ tsp Salt
- ½ tsp Cinnamon powder
- ¼ tsp Nutmeg fresh grated
- 2 tbsp Sugar plus extra for sprinkling
- 1 tbsp Lemon juice
- 1 tbsp All purpose flour
- ½ Egg or Milk to brush before baking
Method
- 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 thickened apple mixture. Let cool completely.1/4 tsp Salt, 1/2 tsp Cinnamon powder, 1/4 tsp Nutmeg , 2 tbsp Sugar , 1 tbsp Lemon juice, 1 tbsp All purpose flour, ½ Egg or Milk
- Puff pastry – Roll a sheet of puff pastry into a rectangle about 13 x 9 inches. Mark the puff pastry sheet into three lengthways so it will give you three panels. Keep chilled.1 sheet Puff pastry
- Preheat the oven to 400°F / 200°C/ Gas Mark 6
- Filling – Place the cooled apple filling evenly in the center of the marked puff pastry.
- Strips – Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
- 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.
- Bake – Brush the pastry with egg wash or milk and sprinkle sugar. Bake in the 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.
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 use 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.
Equipment you will need
Nutrition
Tried this recipe?
Mention @veenaazmanov_kitchen or tag #veenaazmanovkitchen!Tips for Success
- Keep the puff pastry cold – Chilled pastry is easier to handle and gives you better, flakier layers. If it becomes soft while working, refrigerate it for 10 to 15 minutes before continuing.
- Use a thick apple filling – The filling should be thick rather than runny. Leave behind excess syrup or juices so the bottom of the pastry doesn’t become soggy.
- Don’t roll too thin – Roll only enough to even out the pastry and create the size you need. Puff pastry needs those layers to rise and become flaky.
- Don’t overfill – Too much apple filling makes the braid difficult to close and increases the chance of leaking during baking.
- Assemble on parchment – Shape and braid the pastry directly on parchment paper so you can easily transfer it to the baking sheet.
- Bake until properly golden – Puff pastry needs enough baking time to cook through, not just brown on top. If it browns too quickly, loosely tent the top with foil.
more apple recipes
Troubleshooting
| Problem | Possible cause | Solution |
|---|---|---|
| Pastry is soggy underneath | Apple filling was too wet or pastry was underbaked | Use a thick filling with very little liquid and bake until the bottom is crisp and cooked through. |
| Apple filling leaks out | Too much filling or excess syrup | Use less filling, drain off excess liquid, and keep the filling centered away from the cut edges. |
| Pastry doesn’t puff well | Pastry became too warm or was rolled too thin | Keep the pastry chilled and avoid excessive rolling. |
| Top browns before the center is baked | Oven heat is too strong on top | Loosely tent with foil and continue baking until the pastry is cooked through. |
Frequently asked questions
This braided apple puff pastry will keep at room temperature for up to 2 days. You can also keep it in the fridge for up to a week and in the freezer for up to a month.
When it comes to apple pie, you want apples that are both flavorful and able to hold their shape during baking. Some of the best apples for apple pie filling include Granny Smith, Honeycrisp, and Jonathan varieties. Granny Smith apples are tart and firm, providing a nice contrast to the sweetness of the filling. Honeycrisp apples are sweet and juicy, adding a burst of flavor to your pie. Jonathan apples are a classic choice for pie, known for their crisp texture and slightly tart taste.
While these varieties are great options, don’t be afraid to experiment and mix different types of apples for a more complex flavor profile. For example, combining Granny Smith with a sweeter variety like Gala or Pink Lady can create a well-balanced filling with a hint of tartness.
Peeling the apples is a personal preference. Leaving the skins on can add a rustic touch and extra nutrients to your pie. However, if you prefer a smoother texture or if you’re using apples with tougher skins, like Red Delicious, it’s best to peel them. Remember to wash the apples thoroughly before peeling or leaving the skins on.
Yes, of course, but you won’t be able to braid it. It will be a strudel with filo. Flaky with crisp thin pastry. See my apple strudel recipe using filo pastry
Well, Danish pastry would work great with this recipe. Pie crust would be different in texture and taste. Shortcrust would give it a biscuit effect.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
What happened to the video 🙁
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
I loved this. Thanks
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.
Thanks Alexis. It’s really easy.
I thought turnovers were complicated but this looks so simple! Love it, will definitely try after apple picking!
Thank you, Ashley. Nah they are not complicated at all.
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.
Thank you, Natalie. I hope you try this one