Glazed Apple Danish Braid

This glazed apple Danish braid recipe creates a flaky puff pastry wrapped around sautéed cinnamon apples and baked until golden brown, then topped with a simple glaze. This recipe is easy and fun to make, smells amazing while it bakes, and tastes wonderful. My kids, husband, and I all loved this tasty breakfast treat, and it paired nicely with some twisted bacon, fruit salad, and crispy hash browns.

Apple Danish Braid:

• 2½ cups Granny Smith apples, peeled, diced
• 3 tbsp butter
• ¼ cup white sugar
• ¼ cup brown sugar
• 4 tsp cornstarch
• ½ tsp cinnamon
• ⅛ tsp cardamom
• Pinch of salt
• 1 sheet of frozen puff pastry

Glaze:

• 1 cup powdered sugar
• 1-2 tbsp milk
• ¼ tsp vanilla extract

How to Make a Glazed Apple Danish Braid

Combine the apples, white sugar, brown sugar, cornstarch, cinnamon, cardamom, and salt in a bowl; mix until well combined.

Heat the butter in a nonstick skillet over medium-high heat. Add the apple mixture and cook, stirring often, until boiling. Reduce the heat to medium and continue to cook, stirring often, for another 3-4 minutes or until the apples are tender and the sauce has thickened. Remove from the heat and set aside to cool and thicken.

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Remove a puff pastry sheet from the freezer and thaw on the parchment-lined baking sheet.

Unfold your defrosted puff pastry on the parchment-lined baking sheet. Use the lines already on the folds to guide you on where to make cuts. Using a sharp knife, cut slanting strips along both sides of the pastry, keeping the center untouched.

Spoon the apples down the center portion of the puff pastry, then braid the pastry by crossing the strips over the filling, overlapping each other. Side Note: Try not to get too much liquid with the apples, or it will leak out during baking. 

Brush the top of the puff pastry with the egg wash. Sprinkle the top with coarse sugar and thinly sliced almonds.

Bake for 25-30 minutes, or until golden brown and puffed up. Remove from the oven and cool on a cooling rack.

Make the glaze by combining the powdered sugar with the milk and vanilla extract; mix until creamy and smooth.

Once the braid has cooled completely, drizzle the top with the glaze, slice, and serve. Enjoy.