This post may contain affiliate links. Read my disclosure policy.
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❤
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 🙂
⬇Print Braided Apple Danish Recipe Here ⬇
Apple Danish Braid
Ingredients for Apple Danish Braid:
- 3 Tbsp unsalted butter
- 1/4 cup granulated sugar
- 1 lb 2 large Granny Smith Apples, peeled, cored and sliced into 1/2" thick slices
- 1/2 cup cranberries, fresh or frozen
- 1 sheet store-bought puff pastry (1/2 lb), thawed by package instructions
- 1 egg + 1 Tbsp water for egg wash, beaten together with a fork
- 1/2 Tbsp coarse sugar
Ingredients for the Pastry Glaze:
- 1/3 cup powdered sugar
- 1/2 Tbsp milk
- Place a large pot or deep skillet over high heat. Melt 3 Tbsp butter and stir in 1/4 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).
- 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.
- 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.
- Cut away the top corners from the left and right thirds of the. Cut 8 equal 1" strips along each side, leaving 1/2" of space from the apples. Cut away excess dough at the bottom corners.
- 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.
- To make the glaze, stir together 1/3 cup powdered sugar with 1/2 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
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 🙂