Apple Braid – Recipe for a delicious apple pastry made with puff pastry, filled with remonce and apples. This apple braid is so tasty and very easy to make. It’s a real autumn favorite, since you can use some of the good apples from the apple trees.
The apple braid is made with puff pastry, spread in the middle with a remonce made from marzipan, cinnamon, and cardamom, and then topped with sliced apples mixed with lemon and brown sugar. The dough is cut into diagonal strips and braided over the filling. It doesn’t matter if it doesn’t look perfect — it’s fine if it looks a bit rustic. Before baking, the braid is brushed with egg and sprinkled with chopped hazelnuts and pearl sugar.
Some of the filling may spill out during baking, but that’s no problem — it just caramelizes nicely around the edges. I sprinkle chopped hazelnuts on top before baking, but you can easily leave them out or use almonds instead. The apple braid can be enjoyed warm with sour cream, whipped cream, or ice cream. It can be frozen both before and after baking.
Also try my recipe for blueberry tart with puff pastry. Enjoy!
Apple braid
Ingredients
RemonceInstructions
Remonce
Mash the ingredients together with a fork, or quickly blend them in a food processor.
Apple filling
Slice the apples into thin wedges and toss them with lemon juice and brown sugar.
Apple braid
Preheat the oven to 200°C (fan).
Roll out the puff pastry on a baking sheet lined with parchment paper. Spread the remonce down the middle of the dough (lengthwise) and top with the apples.
Cut diagonal slits in the dough on each side of the filling, about one-third of the way in, so it resembles a herringbone pattern. Then fold the dough strips alternately from each side over the filling to “braid” the apple pastry.
Seal the ends of the braid by folding the dough under. Brush with beaten egg and sprinkle with chopped hazelnuts and pearl sugar. Bake the apple braid for about 25 minutes. Allow it to cool slightly before serving, for example with sour cream. Enjoy!
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