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–+ servings

Apple Pastry Braid

thetimelessbaker
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!
5 from 2 votes
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Prep Time 1 hour
Cook Time 35 minutes
Refrigerate time 2 hours
Total Time 3 hours 35 minutes
Course Breakfast, brunch, Dessert
Cuisine American, european
Servings 2 pastry braids

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.
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