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.
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.
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.
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