Sweetened flaky dough on the outside, loaded with juicy caramelized apples on the inside. So much goodness in every bite!
Serves 6-8
2 Cortland apples, peeled and diced
1 tablespoon brown sugar
2 tablespoons honey
1 teaspoon cinnamon
1 sheet puff pastry dough
1 egg, beaten
¼ teaspoon cinnamon
1 teaspoon vanilla sugar
ICING:
½ cup confectioners' sugar
3 teaspoons water
1. Preheat oven to 400°F. Line a baking sheet
with parchment paper and set aside.
2. In a bowl mix apples, brown sugar, honey,
and cinnamon. Set aside
3. Roll out puff pastry into a rectangle.
4. Spoon apple filling (juices included!) along the center of the pastry, keeping it in the middle third and leaving a 1-inch border at the top and bottom of the pastry.
5. Cut 8-10 strips, each 1 inch thick, on either side of the apples. Cut off the top two and bottom two strips so that you create tabs at the top Fold the top and bottom tabs in toward the apple
6. Fold the top right strip down toward the middle (over the apples), then the top left. Continue folding down the strips toward the middle, alternating right and left, to create the braided effect.
7. Brush the beaten egg over the braid. In a small bowl, mix cinnamon and vanilla sugar and sprinkle over the braid.
8. Bake 20-25 minutes, until golden brown
9. Prepare the icing: In a bowl, whisk together confectioners' sugar and water until smooth. When braid is completely cool, drizzle with icing.
