Apple Braid Food

APPLE DANISH BRAID

Steps:

• Place a large pot or deep skillet over high heat. Melt 3 Tbsp butter and stir in 1/4 cup sugar. Add sliced apples and stir until evenly coated. Add cranberries and let the mixture sit 3 min to caramelize before stirring. Cook apples and cranberries a total of 6-7 min, stirring 3 times or until apples are lightly caramelized. Transfer apples to a plate and let cool until just warm (not hot).
• Unfold thawed pastry over a lightly floured work surface and roll it in one direction to make it a total of 2 inches longer. The natural folds in the pastry will guide your process.
• Place the cranberry apple filling down the center of the pastry, keeping it in the middle third and leaving 1" of space at the top and bottom of the pastry.
• Cut away the top corners from the left and right thirds of the. Cut 8 equal 1" strips along each side, leaving 1/2" of space from the apples. Cut away excess dough at the bottom corners.
• Fold down top flap of dough and pinch the corners down to seal. Fold in the side strips, alternating from left to right. Fold up the bottom flap, pinching the corners to seal then finish folding in the last 2 side strips, pinching the corners to seal. Transfer to a baking sheet lined with silicone or parchment, brush with egg wash, sprinkle with coarse sugar, and bake at 400˚F for 18-22 minutes (mine was perfect at 20 min) or until top is golden brown.
• To make the glaze, stir together 1/3 cup powdered sugar with 1/2 Tbsp milk. Once the braided apple danish is at room temperature or just warm, drizzle with glaze, slice, and enjoy!

APPLE BRAID RECIPE - (4.4/5)

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Make the Apple Filling: Peel, core, and slice the apples into thin slices, then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, and lemon juice. Bake the apple filling in an 8-inch square baking pan (or 9-inch pie tin) for 15 minutes. Remove from the oven and set aside. (Note: Do not turn the oven off at this point. You will be using it to bake the finished braid.) Make the Bread: While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed. Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface (this will only take several turns of the dough to accomplish). Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12-inches by 16-inches in size. Lift onto a greased baking sheet. Using a pizza cutter or sharp knife, cut each side into strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press ends to seal, and straighten out the braid with your hands, if necessary, to straighten. Bake the braid in the oven for 25 minutes, or until golden brown. Remove from the oven and let the braid cool for several minutes. Make the Glaze: Whisk together the glaze ingredients in a small bowl until blended and smooth. Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze. Slice and serve.

APPLE BREAD

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Prepare 2 loaf pans (8 1/2x4 1/2-inch loaf pans) with cooking spray.
• Mix flour, baking soda, salt, walnuts, and apples in a large bowl. Whisk oil, sugar, eggs, and cinnamon together in a small bowl; add to flour mixture and mix until just moistened. Evenly divide mixture between prepared loaf pans.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

APPLE BRAID

Steps:

• Preheat oven to 375 degrees.
• Unroll crescent dough and place in bottom of 9x13 inch baker.
• Lightly sprinkle with flour.
• Roll dough until perforations are sealed and dough is flat.
• Peel, core and slice apples. Cut into quarters.
• Combine sugar and spices in bowl. Add apples and toss lightly.
• Place apple mixture down center of dough, approximately 2-inches wide.
• Cut 10 slits, about 3/4 inch wide on each side of dough surrounding apple mixture alternating dough strips from one side to the other. Fold ends over to seal.
• Melt butter in Micro just until it liquefies; do not boil.
• Brush with butter. Bake 30 minutes.
• Cut and serve warm. Combine sugar and milk for glaze.
• Stir until smooth. Pour over warm braid.

APPLE BRAID

Steps:

• Preheat the oven to 350 degrees F.
• Peel, core, and slice the apples into thin slices then cut the slices in half. Toss the apple pieces with the sugar, cinnamon, lemon juice and sliced almonds.
• Bake the apple filling in a baking pan for 15 minutes. Remove from the oven and set aside.
• While the apple filling is baking, begin preparing the bread dough. Mix the dry ingredients (flour, sugar, yeast and salt) together in a large mixing bowl. Add the water and oil and mix the dough for 6 minutes using an electric mixer on medium-high speed.
• Spray a smooth clean surface with cooking spray and turn the dough out onto the surface. Knead the dough briefly to give it a smooth surface. Spray a rolling pin with cooking spray and roll the dough out into a large rectangle, about 12 inches x 16 inches in size. Lift onto a greased baking sheet.
• Using a pizza cutter or sharp knife, cut each side (left and right) into horizontal strips about 1-inch wide down each side, leaving the center third of the dough uncut. Spread the apple filling down the middle third of the dough. Fold strips of dough into the center, crisscrossing the filling by alternating strips from each side. Lightly press dough ends to seal and straighten out the braid with your hands, if necessary.
• Bake the braid in the oven until golden brown (25 minutes). Remove from the oven and let the braid cool for several minutes.
• Whisk together the powdered sugar, whipping cream, vanilla extract, salt and nutmeg in a small bowl until blended and smooth.
• Brush the glaze in a thick coat over the entire surface of the apple braid while it is still cooling. Carefully transfer the braid to a cooling rack set on a baking sheet (to catch drips) to finish cooling and prevent the bottom of the braid from becoming soggy from sitting in any pooling glaze.
• When cool, slice and serve.

APPLE DANISH BRAID

Steps:

• Preheat oven to 375°F.
• In a bowl, combine cream cheese and powdered sugar until well blended. Add egg mixing until smooth.
• Unroll 1 pkg. of crescent dough; do not separate.
• Arrange longest sides of dough across width of 12" x 15" baking pan. Repeat with remaining pkg. of dough. Work dough to seal perforations. (or use recipe creations, which isn't scored).
• On longest side of baking pan, cut dough into strips 1-1/2 inches apart, 3 inches deep using pizza cutter (there will be 6 inches in the center for the filling).
• Spread half of cream cheese mixture evenly over middle of dough.
• Cut apple slices crosswise in half; evenly arrange apple slices over cream cheese mixture.
• Combine sugar and cinnamon; sprinkle over apples.
• Scoop remaining cream cheese mixture over apples; sprinkle with pecans. To braid: lift strips of dough across mixture to meet in center, twisting each strip one turn.
• Continue alternating strips to form a braid.
• Tuck ends under to seal at end of braid.
• Bake 25-28 minutes or until deep golden brown.
• Remove from oven; brush with syrup using pastry brush. Cut & serve.

APPLE FILLED COFFEE BRAID

Steps:

• In a large mixing bowl, dissolve the yeast in the warm water.
• Add butter, sugar, eggs and salt; beating well.
• Stir in the flour and knead until a smooth, satiny dough is formed.
• Cover and refrigerate overnight.
• Cut dough into 3rds.
• Roll each portion out to form a 10x12 sheet.
• Divide sheet of dough into 3 equal strips (each will be about 3 inches wide).
• Spoon about 2 tbsp apple filling down the length of each strip.
• Fold dough over filling to seal filling inside.
• Braid the 3 strips together to make one loaf.
• Repeat for remaining 2 portions of dough.
• Place on greased cookie sheet.
• Cover and let rise about 1 to 1 1/2 hours or until puffy and almost doubled.
• Mix egg and milk.
• Brush mixture over loaves.
• Bake at 375° for 20 to 25 minutes or until golden.

LEMON APPLE BRAID

Steps:

• Preheat oven to 375º.
• Unroll crescent roll dough into 2 long rectangles on large ungreased cookie sheet.
• Overlap long sides to form 13x7" rectangle; firmly press edges and perforations to seat.
• In medium bowl, combine sugar, flour, 1 tablespoon lemon juice and 1 teaspoon lemon peel.
• Stir in apples until well coated.
• Spoon apple mixture in 2 inch strip lengthwise down center of dough.
• Make cuts 1/2 inch apart on each side of rectangle at an angle.
• Braid strips over filling.
• Bake at 375º for 18-22 minutes.
• Cool for 5 minutes. Remove from cookie sheet.
• In small bowl, combine all glaze ingredients, adding enough lemon juice for desired drizzling consistency.
• Drizzle over warm braid.

TWISTED APPLE BRAID

Steps:

• Melt butter in large skillet on medium heat. Add sugar and apples; cook 8 to 10 min. or until apples are softened and sauce is thickened, stirring occasionally. Cool.
• Heat oven to 350ºF. Divide dough for Cheddar Pie Crust in half; place half the dough on lightly floured surface. Roll into 12x10-inch rectangle. Spread half the cream cheese spread down center of dough rectangle; top with half the apple mixture.
• Use sharp knife to cut pastry on both sides of apple mixture into 1-inch-wide strips; fold alternately over apple mixture to resemble braid. Fold over pastry at both ends of braid; press into braided pastry to seal. Repeat with remaining ingredients to make second braid. Place braids on large parchment-covered baking sheet.
• Bake 25 to 30 min. or until golden brown. Transfer to wire racks; cool slightly.