A light and flaky pastry that’s
easier to make than apple pie,
and it tastes 
incredibly delicious...
Servings: 8
Prep: 15 Mins.
Bake: 20 Mins.


1 frozen sheet of puff pastry, thawed

2 tablespoon unsalted butter, at room temperature
1/4 cup dark brown sugar
½ cup whole frozen cranberries
2 cups of finely cubed Fuji apples, peeled, cored
½ teaspoon ground cinnamon
¼ teaspoon ground cardamom
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon cornstarch

Egg Wash:
1 large egg
½ tablespoon milk

Cream Cheese Icing:
2 tablespoons unsalted butter, at room temperature
2 tablespoons cream cheese, at room temperature
1 cup sifted confectioners' sugar
½ teaspoon vanilla extract
About 1 tablespoon milk (depending upon your desired consistency)

2 tablespoons toasted almonds slices


Thaw a frozen puff pastry covered in parchment paper on the counter for 1 hour.

Meanwhile, in a medium skillet, add all the filling ingredients; stir to combine. Bring to a boil over medium heat; reduce to a gentle simmer for 10 minutes while occasionally stirring. Let filling cool completely.

Preheat oven to 400 degrees. Set a baking sheet aside.

Whisk egg and milk in a small bowl, and set aside.

Toast the sliced almonds over medium heat, just until golden and fragrant for a couple of minutes, transfer to a ramekin, and set aside.

On a work surface lined with parchment paper, lightly dusted it with flour, carefully unfold the puff pastry. With a rolling pin, roll out the pastry to form a 12”x9” rectangle on top of parchment paper.  Add the filling down the center, leaving 1” of space at short ends.  Using a pastry cutter, gently cut slits along the long sides of the outer thirds of the pastry 1” apart, leaving ½” uncut closest to filling.  Beginning with the short end farthest from you, we’ll form the braid: Fold the half-inch edge of dough on the left over the filling. Then fold the first strip on the right over the filling at a 45-degree angle. 

Fold the first strip on the left over the filling at a 45-degree angle overlapping the first strip. Continue folding strips of dough from alternate sides (left, than right) to form a braided pattern. 

When you get to the end, fold the edge of the dough over the filling, tucking it under the braided strips. Lift the parchment paper with the prepared pastry onto the baking sheet.  Using a pastry brush, lightly brush the egg mixture completely over the braided pastry. 

Bake in the preheated oven until golden brown, for about 20 minutes.

In the meantime, prepare the icing using a hand mixer to cream butter and cream cheese together in a small bowl until smooth. Add sifted confectioners’ sugar, vanilla extract, and milk. Beat on slow until mixed, then on high until smooth.

Let pastry cool for 30 minutes before drizzling with cream cheese icing, and sprinkling with toasted almond slices.  Slice into 8 pieces, and serve. ~ Enjoy!


Soni said...

Oh Sandra, this looks like a work of art!!!So so beautiful and love the apples and cranberries in the filling!!A must try :)

sandra said...

Thank you, Soni! The next time I'll prepare two, just as quick as making one because it's so easy. My husband said, "That's all that's left?!" so it's already gone...

MunatyCooking said...

I love the look of braided pastries and yours look really delicious. The combination of apple and cranberry is smart :)

sandra said...

Thank you for the kind compliments, Muna ;)

SCK Recipes said...

This looks and sounds incredible!!!! What a great recipe =))

sandra said...

Thanks so much! I'll have to try your apples with the bacon addition, what a concept, just lovely ;)

Oishii Treats said...

wow beautiful pastry! it looks like it belongs in a bakery window. apple cranberry sounds like a delicious combo.

sandra said...

Thank you Neshanne. What a nice compliment, your latest doughnut post looks like it should also be displayed in a bakery window as well, just sayin' ;)

Anonymous said...

Looks delicious. Thank you!


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