This apple puff pastry recipe is loaded with a sweet cream cheese mixture and a homemade apple filling, baked in a flaky puff pastry "braid" that is absolutely delicious and easy to make. The perfect apple dessert for any occasion. If you have tried this recipe before please leave a comment below. Or if you have a way to improve on the recipe.
Prep Time
30 minutes
Cook Time
25 minutes
Total Time
55 minutes
Servings 12
Course: DessertCuisine: AmericanKeyword: Apple Desserts, Apple Pastry Braid, Apple Puff Pastry Servings: 12 Servings Calories: 377kcal Author: Great Grub, Delicious Treats
Ingredients
Apple Filling
2 Granny Smith apples, peeled, core removed and diced into small pieces
¾ cups water
⅓ cup sugar
2 tablespoons cornstarch
1 ½ teaspoon lemon juice
1 teaspoon cinnamon
Cream Cheese Filling
8 ounce cream cheese
½ cup sugar
1 egg yolk
1 teaspoon lemon juice
1 teaspoon vanilla extract
Egg Wash
1 large egg
1 tablespoon water
Coarse sugar, for topping.
1 box puff pastry sheets
Instructions
Preheat oven to 375° and line a baking sheet with parchment paper.
Apple Filling
In a medium saucepan over low heat, bring water, cornstarch, sugar, cinnamon and lemon juice to a boil, stirring constantly.
Continue stirring for 3-4 minutes until the sauce thickens up.
Once the sauce has thickened, add apples, stir and let simmer for 8-10 minutes.
Remove from heat and let cool.
Cream Cheese Filling
In a medium bowl, beat cream cheese until fluffy, about 2-3 minutes.
Add sugar, egg yolk, lemon juice and vanilla extract. Beat until combined.
Cut the Puff Pastry Dough
Gently open up and roll puff pastry a few times on a lightly floured surface.
Spoon half of the cream cheese mixture down the center of each puff pastry leaving about 1½ inch free from filling at each end.
Once the apple mixture has cooled, add about three heaping tablespoons of mixture on top of the cream cheese filling, gently spread, then repeat with the other puff pastry.
See above photo: cut two slits at each end of the pastry about 1 inch long and fold over the top of the filling and secure to prevent mixture from leaking out.
Next cut off the top and bottom side pieces at an angle (see above photo) and continue to make cuts into the pastry along each side making sure not to cut too close to the filling.
Once the ends have been secured, start folding each piece over each other like a braid and secure.
Egg Wash
Mix egg and water together
Sprinkle with coarse sugar.
Brush egg wash over both pastries.
Bake for 25-30 minutes or until golden.
Notes
Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.
