A double dose of apple (from fresh apples and cider) fills these Apple Danish Braids with a warm and lightly spiced flavor.
Apple Danish Braids
- ½ recipe Danish Dough
- ½ cup Apple Filling (recipe follows)
- 1 large egg, lightly beaten
- 1 cup (120 grams) confectioners’ sugar
- 2 tablespoons water
- Line a baking sheet with parchment paper.
- On a lightly floured surface, roll dough into a 16x12-inch rectangle. Using a ruler and a pizza wheel or a sharp knife, cut dough into 12 (4-inch) squares. Using a ruler, mark a ½-inch-wide column down center of each square. Using a pizza wheel or a sharp knife, cut ¼-inch-wide strips on both sides of column from top to bottom.
- Spread about 2 teaspoons Apple Filling down each column. Working from the top, fold dough strips over filling diagonally, alternating left and right. Pinch ends together at top and bottom. Place on prepared pan. Cover loosely with plastic wrap, and let stand for 30 minutes.
- Preheat oven to 375°F.
- Brush braids with beaten egg, and bake until golden brown, 15 to 20 minutes. Let cool on a wire rack. In a small bowl, whisk together confectioners’ sugar and 2 tablespoons water. Drizzle glaze over apple braids just before serving.
Makes about 1 cup
- 1 cup apple cider, divided
- ⅓ cup (67 grams) granulated sugar
- 1 teaspoon (2 grams) ground cinnamon
- 1 teaspoon (2 grams) grated fresh nutmeg
- Juice of 1 lemon
- 2 tablespoons low-sugar fruit pectin
- 2 Gala apples, peeled, cored, and small-diced
- In a medium saucepan, combine ¾ cup apple cider, sugar, cinnamon, nutmeg, and lemon juice over medium-high heat.
- In a small bowl, whisk together pectin and remaining ¼ cup apple cider. Reduce heat to medium-low, and add pectin mixture to cider mixture, whisking until combined and slightly thickened, 6 to 8 minutes. Add apples, and stir to combine. Cook until thickened, 15 to 20 minutes, stirring frequently. Let cool to room temperature. Refrigerate for at least 2 hours before using.