Apple pastry braid is a classic braided yeast pastry filled with an apple-cinnamon filling, drizzled with a powdered sugar icing and topped with toasted walnuts. Steps can be done in advance, making for an easy assembly. No kneading required!
Traditional Pastries
Many pastries, like this apple pastry braid, trace their heritage back to European traditions and were brought to the U.S. by immigrants where baking these traditions still continue today. This pastry is similar to a Danish pastry and inspired by an Austrian strudel.
Danish pastry evolved from European pastries, specifically the French puff pastry, which is a pastry that rises up tall and flaky from steam as it bakes. Danish pastry is traditionally laminated, or layering the dough with several layers butter but relies on yeast to rise instead of the steam like a puff pastry.
Strudel has Austrian and German heritage, but is very popular in other European countries. Traditionally, strudel, which is German for “whirlpool” is made by laminating the dough with butter. It is then rolled very thin and filled with fruit (apple is traditional) although other fruit and nut fillings are used.
About this Recipe
This recipe is adapted from my family’s recipe files. This is another family recipe that does not include very many directions and is a quicker method to making a traditional Danish pastry. My Great Grandma’s instructions mentioned to begin by cutting the butter into to the dough like a pie crust, add the rest of the ingredients, chill and roll the dough, then fill with apples and bake. That’s about it!
Although my Great Grandma’s directions for this recipe are minimal, it really isn’t too challenging to make. I developed a better apple filling that is almost similar to an apple pie filling. Any type of baking apple can be used. I developed several helpful tips for making the dough (see tips below). This recipe does take several steps and requires chilling time, but the apple filling and pastry can both be made in advance making for a quick assembly. The best part is it requires no kneading! This recipe makes two braids so you can have one for yourself and impress your friends or family with the other.
I added a step of toasting the walnuts for this recipe. This intensifies their nutty flavor and improves their taste. If you have not toasted nuts for your baking recipes – now is a great chance to try it out and see what you are missing.
Tips for Apple Pastry Braid
- The dough will be very sticky prior to chilling and rolls out better when chilled
- When you roll the dough out, you should be able to see the pieces of butter (similar to pie crust)
- Both the filling and dough can be made 24-48 hours in advance. Keep both chilled and sealed until ready to assemble.
- The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
- This pastry braid freezes best prior to being bake, if sealed well and will keep up to three months. Thaw completely in refrigerator and then bake according to instructions.
- If frozen after it is baked, the filling can make the dough somewhat soggy when thawing.
- Store baked pastry in an airtight container for up to 72 hours.
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Apple Pastry Braid
Ingredients
For the Apple Filling
- 1 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 5 cups peeled & chopped apples, about 2.5 lbs (any kind of baking apple can be used)
- 1 1/4 cup water
- 1 tbsp lemon juice
For the Pastry
- 4 cups all-purpose flour
- 1 tsp salt
- 1 cup butter, cold
- 1/4 cup + 1 tbsp granulated sugar, split
- 1 (1/4 oz) pkg active dry yeast
- 1/4 cup water, heated to 110°F
- 1 cup milk, heated to 110°F
- 2 large room temperature eggs, beaten
Glaze & Topping
- 1 cup powdered sugar, whisked or sifted
- 1 tsp water, or more depending on consistency of glaze
- 1/2 tsp vanilla extract
- 1/4 cup chopped walnuts, lightly toasted
Instructions
Toasting Walnuts
- Spread chopped walnuts on an ungreased sheet pan and bake at 350°F degrees for 6-8 minutes. Cool and store if not using right away.
For the Apple Filling
- In large saucepan, blend sugar, cornstarch, cinnamon, nutmeg and salt.
- Add apples and lemon juice, stir.
- Slowly pour in water, stir and bring to a boil. Cook over medium heat until apples are tender, about 10-15 minutes.
- Remove from heat and cool. Fill pastry or chill filling until ready to use.
For the Pastry
- In large mixing bowl, combine flour and salt.
- Cut cold butter into flour, until butter remains in small pieces (smaller than the size of a pea).
- In small mixing bowl, combine the 1 tablespoon of sugar with the yeast and hot water. Stir and allow to sit until yeast is dissolved and begins to bubble.
- Add remaining sugar to flour mixture, followed by dissolved yeast, milk and beaten eggs (dough will be sticky).
- Cover and chill dough at least two hours or overnight.
To Assemble
- Split the dough into two equal portions.
- Roll each portion thin (no more than 1/4 inch thick) into a rectangle, about 16" in length and about 10" in width.
- Fill the middle of each rectangle with the apple filling.
- Cut equal strips in the dough on each side of the filling.
- Cross each strip over one another, tucking the ends under.
- Bake at 350°F for 35-40 minutes, or until golden brown on top.
- Allow to cool. Combine all ingredients for the glaze in small bowl. Combine all ingredients for the glaze. Glaze the warm pastry and sprinkle with toasted walnuts before slicing.
Notes
- The dough will be very sticky prior to chilling and rolls out better when chilled
- When you roll the dough out, you should be able to see the pieces of butter (similar to pie crust)
- Both the filling and dough can be made 24-48 hours in advance. Keep both chilled and sealed until ready to assemble.
- The walnuts can be toasted well in advance. Toasted nuts will keep sealed in an airtight container for about two weeks.
- This pastry braid freezes best prior to being bake, if sealed well and will keep up to three months. Thaw completely in refrigerator and then bake according to instructions.
- If frozen after it is baked, the filling can make the dough somewhat soggy when thawing.
- Store baked pastry in an airtight container for up to 72 hours.