 |
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.
INGREDIENTS
Pastry:
1 frozen sheet of puff pastry, thawed
Filling:
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)
Topping:
2 tablespoons toasted almonds slices
METHOD:
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!
