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apple danish bread with icing and coarse sugar
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Quick Apple Danish Bread

Store-bought puff pastry, homemade apple filling, and a 2-ingredient icing. Making an apple Danish braid doesn't get any easier than this!
Course Dessert
Cuisine American
Keyword apple danish, apple turnovers, danish, puff pastry, puff pastry sheets
Prep Time 10 minutes
Cook Time 22 minutes
cool 30 minutes
Total Time 1 hour 2 minutes
Servings 6 slices
Calories 240kcal

Ingredients

  • 1 store-bought puff pastry sheet (thawed)
  • 1 lb. apples (2-3 apples peeled, cored and sliced)
  • 1 Tbsp. butter
  • 1/2 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1 Tbsp. corn starch
  • 1 Tbsp. water

Egg Wash

  • 1 egg
  • 1 Tbsp. water
  • coarse sugar optional

Icing

  • 1/2 cup powdered sugar
  • 1 Tbsp. milk

Instructions

  • Thaw one pastry sheet according to the package instructions. Boxes typically come with two puff pastry sheets.
    You can double the recipe and make two braids if you'd like. Unless you have a double oven you'll need to fit them both onto one baking sheet.
  • Melt butter in a skillet. Add sliced apples and cook for 2 minutes on medium heat.
  • Add brown sugar and cinnamon. Cook for an additional 2 minutes.
  • Mix cornstarch and water together. Pour over apples. Raise heat slightly and cook for 1 minute or until sauce thickens. Remove the pan from heat and let the apples stand while you prepare the pastry.
  • Preheat the oven to 400 degrees and cover a baking sheet with a piece of parchment paper.
  • Place the puff pastry sheet onto your work surface. Roll it in one direction with a rolling pin until it measures about 10" x 12" (It comes as a square and we want a rectangle).
  • Spoon apples along the center of the puff pastry sheet using a slotted spoon (this allows the excess sauce to drip off and not leak out of the braid). Leave 1" at the top and the bottom of the puff pastry sheet.
  • Cut 1" strips along each side, leaving about 1/2" of space between the end of the strip and the apple filling.
  • Fold down the top flap of dough and begin folding the side strips, alternating left to right on a diagonal angle.
  • When you reach the bottom, fold up the bottom before folding the last two slits over.
    Transfer the braid to a baking sheet lined with parchment paper.
    Note: you can prepare the braid ON a baking sheet instead of transferring it to a baking sheet if you want. 
  • Mix the egg and water together in a small bowl. Brush over braid.
  • Sprinkle the danish braid with coarse sugar, if desired.
  • Bake the braid for 22-25 minutes. The top should be golden.
  • Allow the braid to cool to room temperature.
  • Mix powdered sugar and water together then drizzle over the braid.

Video

Notes

Cover leftovers with plastic or store them in an airtight container to enjoy the next day.

Nutrition

Calories: 240kcal