Braided Apple Danish Pastry

1. 1

   To make the pastry: In a mixing bowl, combine 1 cup flour, 2 tablespoons brown sugar, 1 teaspoon salt, and instant yeast. Add water and room temperature butter; beat for 1 minute. Stir in the remaining cup of flour and mix well. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a ball and place it in an oiled bowl, turning to coat the dough’s surface. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 1 hour.

2. 2

   Meanwhile, make the filling: Put the chopped apples and 3 tablespoons butter in a medium saucepan. In a separate bowl, combine 1/2 cup brown sugar, 1 1/2 tablespoons flour, 1/4 teaspoon salt, cinnamon, and nutmeg and mix well; add this mixture to the saucepan; bring to a boil over medium-high heat, then reduce to a simmer. Cook until the apples are tender, about 5 minutes. Remove from the heat and let the filling cool.

3. 3

   Transfer the Danish pastry dough to a floured surface and punch it down. Let the dough rest, covered, for 15 minutes. Roll the dough into a 13 x 8-inch rectangle. Place the dough on a greased or parchment-lined baking sheet.

4. 4

   Turn the baking sheet so you are facing the short side of the dough. Spread the apple filling down the center third of the dough. Using a sharp paring knife, make cuts along the right side of the dough, starting each cut about 1/4 inch from the apple filling. Cut to the edge of the dough strip, angling each cut to about 4 o’clock. Each strip should be about 1 inch wide. Repeat on the left side of the dough, angling the cuts to 8 o’clock.

5. 5

   Starting at the top, fold the dough strips over the apple filling, alternating left and right, so the pastry forms a long braid. Pinch the top and bottom ends of the braid to seal in the filling. Cover the pastry and let it rise at room temperature until the dough is puffy, 30 to 40 minutes.

6. 6

   Preheat the oven to 375 degrees F (190 degrees C). Bake the braid for 20 minutes, covering it with aluminum foil during the last 10 minutes to prevent over-browning. Remove the pastry from the oven and let it cool.

7. 7

   To make the glaze: Heat 2 tablespoons butter in a saucepan over medium heat. Swirl the pan occasionally and cook until the milk solids brown and smell nutty, about 5 minutes. Remove from the heat and transfer to a bowl to cool slightly. Stir in confectioners' sugar and vanilla. Add milk a teaspoon at a time until the glaze is thin enough to drizzle. Drizzle the glaze over the Danish braid.

• Calories 250.02 kcal — Moderate 13%
• Protein 3.3 g ⌄ Low Source 7%
• Carbohydrate 49.39 g 18%
• Total Fat 3.22 g ⌄ Low Source 4%
• Saturated Fat 2.06 g — Moderate 10%
• Trans Fat 0.0 g ⌄ Low Source 0%
• Cholesterol 8.05 mg ⌄ Low Source 3%
• Sodium 12.8 mg ⌄ Low Source 1%
• Dietary Fiber 2.57 g ⌄ Low Source 9%
• Total Sugars 21.78 g --
• Added Sugars 0.94 g ⌄ Low Source 2%
• Calcium 45.94 mg ⌄ Low Source 4%
• Iron 1.59 mg ⌄ Low Source 9%
• Potassium 8.27 mg ⌄ Low Source 0%
• Vitamin A 2.61 mcg ⌄ Low Source 0%
• Vitamin C 1.45 mg ⌄ Low Source 2%
• Vitamin D 0.03 mcg ⌄ Low Source 0%

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten