Apple Danish Braid

Is anyone as excited as I am about Revenge starting back up on Sunday night?! I know I was stoked for The Voice, but words can’t even say how completely obsessed I am with Revenge! Both my fiance and I watch it religiously and are so excited for its season premiere! Especially with last years cliffhangers! Is Victoria still alive? I think she is..I mean how do you kill off the Queen Bee?! hah I’m so excited for the Premiere!

On a completely different do you chose your face creams and cleaners? This sounds silly, but I don’t ever wash my face at night, meaning yes, I sleep in my makeup..a big no no apparently, but Ive been lucky enough to be blessed with good skin, so Ive never had to worry about breakouts, oily, or overly dry skin, so Ive never really spent to much time worrying about cleaning my face or spending money on really nice specialty creams. However lately, Ive just grown appreciative and love the feeling of a clean and moisturized face..but there are SO many options for face creams and cleaners and I swear I could stand in the beauty aisle for hours reading reviews and going back and forth and back and forth..finally I just threw everything down and left. So my question to all of you is..suggestions! Please…I want something moisturizing, hydrating, with a tint in the cream. Ive heard great things about BB creams, but still, Id love to hear some of your favorites!

Onto this heavenly apple danish braid! Its such a wonderful flaky, buttery, crust filled with scrumptious, sweet apples covered in cinnamon glaze! This danish is impossible to resist, especially warmed up with a bit of vanilla ice cream on top. oh meh lord! Its SO GOOD! Its a wonderful change up from the traditional apple crisp or pie we have this time of year..the crust is a few minutes of work, but I swear, its totally worth it! Enjoy!

Apple Danish Braid

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: PT2 hours(fridge time)M

Apple Danish Braid


    For the Pastry Crust
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 cup cold butter, divided
  • 1/2 cup ice water
  • For the Filling
  • 8 small apples, (or 4 large) peeled and thinly sliced (I used honey crisp)
  • 2/3 cup white sugar
  • 6 teaspoons cornstarch
  • 2 teaspoons cinnamon
  • 2 teaspoons lemon juice
  • 1 egg, beaten
  • For the Glaze
  • 2 Tablespoons water
  • 3/4 cup powdered sugar


  1. In a medium sized bowl or bowl of a food processor, combine the flour and salt.
  2. Cut in 1/2 cup of butter in slices until crumbly.
  3. Add water, slowly until a dough ball forms
  4. Roll dough onto a lightly floured surface into a 16 x 8" rectangle
  5. Cut remaining butter into thin slices, starting on the long side of the dough, arrange 1/2 the butter slices down the middle
  6. Fold one un-buttered side over the middle buttered one, and then the other un-buttered side over that. (Like folding a letter) Forming a 8x4" rectangle. Roll dough back out into a 16x8" rectangle.
  7. Repeat with the remaining butter and folding once again into a letter. Take your 'letter' and fold in half into a square.
  8. Wrap in plastic wrap. Refrigerate for 15-20 minutes.
  9. Remove from the plastic wrap and roll out into a 16x8 rectangle. Fold in half lengthwise, then width-wise. Re-wrap in plastic wrap. Put it back in the fridge and leave it there for at least an hour.
  10. When the hour is almost up, in a medium sized saucepan, over medium heat, combine the sugar, cornstarch. cinnamon, lemon juice, and apples. Toss to fully coat.
  11. Bring to a boil, reduce heat to a simmer, stirring occasionally for 5-10 minutes until the apples are tender. Remove from the heat.
  12. Preheat the oven to 450 degrees.
  13. Roll the dough back out into a large rectangle and spoon the apple mixture down the middle the long way. Cut slices of the dough about an inch wide on each side. (There's a great photo tutorial HERE)
  14. Once you've crisscrossed each side into a braid, brush with egg wash.
  15. Pop into the oven for 15-20 minutes until the top is golden brown. Remove to cool on a wire rack.
  16. Mix the glaze together and drizzle over the top. Serve Warm and enjoy!


Adapted from: Taste of Home

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