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.
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
Assemble
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.
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.
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