Braided Apple Danish Pastry

Name: Braided Apple Danish Pastry
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Danish
Ingredients: 2 cups All-Purpose Flour; 2 tbsp Brown Sugar; 2 tbsp Butter; 2.5 cups Cooked Apples; 0.25 tsp Ground Cinnamon; 0.25 tsp Ground Nutmeg; 1.5 tsp Instant Rice; 4 tsp Milk; 0.67 cup Powdered Sugar; 1 tsp Salt; 0.5 tsp Vanilla Extract; 0.75 cup Water

Breakfast 🍳Dessert 🍰Snack 🍿 Danish 🇩🇰 Low-Sodium Vegetarian 🥦Halal 🕌Kosher ✡️Pescatarian 🐟

Braided Apple Danish Pastry wraps tender, lightly sweet yeast dough around a warm, spiced apple center for a cozy balance of soft crumb and gentle crunch. Hints of cinnamon and nutmeg complement the fruit, while a buttery glaze adds a rich finish. Serve for brunch, a coffee break, or a comforting dessert when you want bakery-style elegance at home.

Prep1 hr
Cook20 mins
Serves8
DifficultyMedium

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

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

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

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

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

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

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.