Apple Danish Braid (VIDEO Recipe)

An Apple Danish Braid loaded with juicy caramelized apples and cranberries in a flaky pastry shell. This braided apple danish is easy and disappears fast! |

This apple danish braid is loaded with juicy caramelized apples and cranberries inside a flaky pastry shell drizzled with glaze. The danish itself is lightly sweet and the cranberries are a welcome zingy pop of flavor with each bite. I’m a sucker for a good great pastry!

We have a long history of pastry love in my kitchen – from the cheesecake danishes to the almond peach, easy apple slab, and braided peach!  This braided apple danish is well loved by kids and adults – and it looks like something out of a pastry shop, but it’s so simple to put together. We used a store-bought puff pastry and it just doesn’t get any easier! Go ahead and double the recipe right away. This apple danish disappears quickly and you’ll wish you had more!

Watch How to Make an Apple Danish Braid:

I hope you’re inspired to make your own braided Apple Danish! Here’s a quick visual tutorial that you can reference and PIN for Safekeeping❤️
An Apple Danish Braid loaded with juicy caramelized apples and cranberries in a flaky pastry shell. This braided apple danish is easy and disappears fast! |

Wishing I had leftovers… which by the way taste just as good! You can safely store this at room temperature overnight and enjoy it the following day 🙂

An Apple Danish Braid loaded with juicy caramelized apples and cranberries in a flaky pastry shell. This braided apple danish is easy and disappears fast! |

⬇️Print Braided Apple Danish Recipe Here ⬇️

Apple Danish Braid

5.0 from 21 reviews
Prep time:
Cook time:
Total time:
An Apple Danish Braid loaded with juicy caramelized apples and cranberries in a flaky pastry shell. This braided apple danish is easy and disappears fast!
Skill Level: Easy
Cost To Make: $6-$7
Serving: 1 braid or 4 slices


Ingredients for Apple Danish Braid:

  • 3 Tbsp unsalted butter
  • ¼ cup granulated sugar
  • 1 lb (2 large) Granny Smith Apples, peeled, cored and sliced into ½" thick slices
  • ½ cup cranberries, fresh or frozen
  • 1 sheet store-bought puff pastry, thawed by package instructions
  • 1 egg + 1 Tbsp water for egg wash, beaten together with a fork
  • ½ Tbsp coarse sugar

Ingredients for the Pastry Glaze:

  • ⅓ cup powdered sugar
  • ½ Tbsp milk


  1. Place a large pot or deep skillet over high heat. Melt 3 Tbsp butter and stir in ¼ cup sugar. Add sliced apples and stir until evenly coated. Add cranberries and let the mixture sit 3 min to caramelize before stirring. Cook apples and cranberries a total of 6-7 min, stirring 3 times or until apples are lightly caramelized. Transfer apples to a plate and let cool until just warm (not hot).
  2. Unfold thawed pastry over a lightly floured work surface and roll it in one direction to make it a total of 2 inches longer. The natural folds in the pastry will guide your process.
  3. Place the cranberry apple filling down the center of the pastry, keeping it in the middle third and leaving 1" of space at the top and bottom of the pastry.
  4. Cut away the top corners from the left and right thirds of the. Cut 8 equal 1" strips along each side, leaving ½" of space from the apples. Cut away excess dough at the bottom corners.
  5. Fold down top flap of dough and pinch the corners down to seal. Fold in the side strips, alternating from left to right. Fold up the bottom flap, pinching the corners to seal then finish folding in the last 2 side strips, pinching the corners to seal. Transfer to a baking sheet lined with silicone or parchment, brush with egg wash, sprinkle with coarse sugar, and bake at 400˚F for 18-22 minutes (mine was perfect at 20 min) or until top is golden brown.
  6. To make the glaze, stir together ⅓ cup powdered sugar with ½ Tbsp milk. Once the braided apple danish is at room temperature or just warm, drizzle with glaze, slice, and enjoy!

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

An Apple Danish Braid loaded with juicy caramelized apples and cranberries in a flaky pastry shell. This braided apple danish is easy and disappears fast! |

This apple danish is irresistibly yummy. Anything baked with apples and cranberries will warm your belly and make your house smell amazing. Enjoy this wonderful wintery treat 🙂

Read comments/reviewsAdd comment/review

  • Kristin
    August 15, 2017

    Hi! Would love to try this but i do most of my baking on weekends and like to freeze things for later. Would this freeze well, and , if so, before or after cooking ? I use fresh puff pastry so I won’t have problem with refreezing a thawed frozen one. Reply

    • Natasha
      August 15, 2017

      Hi Kristin, I haven’t tested that to see, but I imagine it would work well. You probably wouldn’t want to add the drizzle until before serving though. I don’t think that would hold up after thawing if you wanted to reheat it in the oven. Reply

  • June 19, 2017

    Hi Chef is Very Easy Good Thanks Chef Reply

    • Natasha's Kitchen
      June 19, 2017

      You’re welcome! I’m glad you like it! Reply

  • June 2, 2017

    I made it tonight . The whole family was so impressed . came out fantastic .
    Thank you
    Nelly Reply

    • Natasha's Kitchen
      June 2, 2017

      Yay! I’m glad everyone loved it Nelly! Thanks for sharing! Reply

  • Jeanne
    April 24, 2017

    So yummy, and my hubs was super impressed when he saw it (and ate it! Haha!) Reply

    • Natasha's Kitchen
      April 25, 2017

      I’m happy to hear that Jeanne! Thanks for sharing your awesome review! Reply

  • SY
    February 12, 2017

    Note to self. Roll out and fill puff pastry right on the lined baking sheet. It’s impossible to transfer it intact once it’s filled. Reply

    • Natasha
      February 13, 2017

      That is a great idea and would save the step of transferring! Thank you for sharing! Mine usually transfers OK though. Are you flouring the surface before you roll the dough? Also, I wonder if possibly you were roll your dough too thin? Anyway, I do like your idea of just rolling it out onto the lined baking sheet. Reply

  • Tanya
    February 5, 2017

    This so easy to make and delicious recepie! Thank you! My family could not get enough! Reply

    • Natasha's Kitchen
      February 5, 2017

      You’re welcome Tanya!! I’m glad to hear your family enjoyed it as much as mine does!! 🙂 Reply

  • Tatanya
    December 26, 2016

    My family love it, I do it mostly every other week! Reply

    • Natasha's Kitchen
      December 27, 2016

      Love to hear these types of reviews! Thank you for sharing Tatanya! Reply

  • fatmah
    December 16, 2016

    Excellent quick dessert recipe! I used walnuts instead of cranberries. It was was all devoured in the same evening. Thank you!!!! Reply

    • Natasha's Kitchen
      December 16, 2016

      I am so glad you like the recipe! Thanks for sharing 🙂 Reply

  • Linda
    December 8, 2016

    Hi Natasha

    This recipe looks awesome ! I have one question. I always use water with the powder sugar for a glaze because I think if I use milk, the pastry would need to be refrigerated. You merited that it is safe to stay out over night but wouldn’t the milk go sour ? Thank you !PS have you tried Dufour pastry ? It is more expensive than Pepperidge Farm but well worth it ! It is an all butter puff pastry ! Reply

    • Natasha
      December 9, 2016

      Hi Linda, because of the high sugar to milk ratio, the sugar preserves the glaze and it will not go sour. I haven’t tried that kind of pastry – where do you purchase it? I don’t believe I’ve seen it in grocery stores. Thanks for the tip! Reply

      • Linda
        December 11, 2016

        Hi Natasha,

        Thanks for the tip for using milk in the glaze. I thought the high sugar content might be the reason it doesn’t go sour but I wanted to be sure.. I get DuFour pastry at Wholefoods. Do you have a Wholefoods around you? The only ingredients in the pastry are USDA Grade AA butter, unbleached unbromated flour, water, salt and lemon juice. It is the BEST! I hope you can find it ! Reply

        • Natasha
          December 12, 2016

          That’s great to know! Thank you for sharing that with me!! 🙂 Reply

  • Victoria
    December 6, 2016

    Just made this recipe but substituted blackberries and blueberries instead of the cranberries. It turned out SO GOOD. Thank you for another amazing recipe! Reply

    • Natasha
      December 6, 2016

      Victoria, thank you for such a nice review and you are very welcome 😁. Reply

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