Saturday, December 8, 2012

Easy Apple Braid

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I was going to make more of my Easy Apple Pie Turnovers last night to have for breakfast this morning, but by the time the kids were in bed, the dishes done, the toys picked up, and the elf on the shelf set up, I had no ambition left.  Unfortunately, I had half a can of apple pie filling left over that I refuse to waste, so I decided to do one large apple braid, using the same exact ingredients, just a different form of the turnovers.

This was quick, easy, and I think even tastier than the turnovers (which is saying something!).  I think it was the addition of the turbinado sugar over the top.  It added that lovely sugar crunch that you get with store bought ones sometimes, and it was incredible.

Before diving in to it.
Ooey gooey apple filling goodness.


Makes 1 braided pastry, about 6 generous portions when sliced

  • 1/2 recipe  Easy Puff Pastry (Scroll down towards the bottom of the post for this link), (Thaw it in the fridge for several hours to overnight if frozen, or if refrigerated, leave it out for 15 minutes to soften slightly)
  • 1/2 can apple pie filling
  • 1 egg, beaten, with 1 tablespoon water
  • Turbinado (raw sugar) sugar for sprinkling on top
  • 1 recipe for Vanilla Glaze (See below) 
(Adapted from King Arthur Flour's Simple Cookie Glaze)
  • 1-1/4 cups powdered sugar
  • 1 teaspoons vanilla extract, to taste
  • 1-2 tablespoons apple juice, for desired consistency
  • 1 tablespoons light corn syrup  

  1. Line a baking sheet with parchment paper.  Lightly dust with flour.  Place the puff pastry dough on the baking sheet.  Using a rolling pin, roll out in to a rectangle approximately 10 x 15 inches (it will be maybe 1/8 inch thick or thinner).  
  2. Using a pastry wheel, knife, or pizza cutter, trim the edges to form a nice rectangle, and then cut 3/4 inch wide strips that are about 3 inches long into the long sides of the pastry, cutting in towards the center, and on the short ends, cut 2, 2 inch long strips towards the center on each side.
  3. Using a knife, I chop the apple pieces in the pie filling into smaller pieces, right in the can. Spoon the filling down the uncut portion of the dough in the center.
  4. Starting at one end, fold in the ends over the filling and cross them over each other.  Then start folding the strips on the side in towards the center, alternating sides, making sure to cross them over each other slightly.  Repeat until you reach the other end, and then fold the two end pieces back towards the center, crossing each other.
  5. Using the beaten egg, brush the entire pastry with the egg wash.  Sprinkle the turbinado sugar over the top of the pastry liberally.
  6. Place the tray in the freezer for 30 minutes.
  7. Preheat the oven to 350 degrees F.
  8. After 30 minutes, place the tray into the oven for 45-55 minutes, or until golden brown and puffy.
  9. Make the glaze:  In a bowl mix the powdered sugar, vanilla, and corn syrup.  Add the apple juice one tablespoon at a time, until the desired consistency is reached for the glaze.  
  10. After the braid comes out of the oven and has cooled slightly, drizzle with glaze, and enjoy warm.
  11. Store remaining pastry (if there is any left) in the fridge. 

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