Flaky Apple Danish Braid (Easier Than You Think!) #shorts

By Natasha's Kitchen · 45 min

Ingredients

Instructions

1. Melt 3 tablespoons butter in a large pot or deep skillet over high heat, then stir in 1/4 cup sugar.
2. Add the sliced apples and stir until coated. Add the cranberries and let sit 3 minutes to caramelize before stirring.
3. Cook the apples and cranberries 6 to 7 minutes in total, stirring 3 times, until the apples are lightly caramelized.
4. Move the filling to a plate and let it cool until just warm, not hot.
5. Unfold the thawed pastry on a lightly floured surface and roll it in one direction until it is 2 inches longer. Use the natural folds to guide you.
6. Spread the filling down the centre third of the pastry, leaving 1 inch of space at the top and bottom.
7. Cut away the top corners from the left and right thirds. Cut 8 equal 1-inch strips along each side, stopping 1/2 inch from the filling. Cut away the excess dough at the bottom corners.
8. Fold down the top flap and pinch the corners to seal. Fold in the side strips alternately from left to right. Fold up the bottom flap, pinch the corners, then fold in the last 2 side strips and pinch to seal.
9. Move the braid to a baking sheet lined with silicone or parchment, brush with egg wash, sprinkle with coarse sugar, and bake at 400°F for 18 to 22 minutes, until golden brown on top.
10. Stir 1/3 cup powdered sugar with 1/2 tablespoon milk to make a glaze. Once the danish is room temperature or just warm, drizzle with glaze and slice.

Summarized from Natasha's Kitchen's video. Watch it for the details.

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