INGREDIENTS:
Puff pastry sheets, thawed
1 egg
water
3 Granny Smith apples, diced
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons sugar
1 tablespoon lemon juice
1 tablespoon flour
DIRECTIONS:
Preheat the oven to 400 degrees
Smoosh edges of thawed pastry sheets to form one large rectangle.
Place on a silpat. The filling can overflow and make this very hard to remove from a pan. You can place it on parchment paper instead.
In a saucepan combine apples, salt, cinnamon, nutmeg, sugar, lemon juice, and flour until apples have softened.
Let filling cool a bit.
Spoon filling down the center of the puff pastry.
Take a knife and cut slices into both sides of the puff pastry forming ribbons.
Fold the ribbons over the filling making a braid.
Tuck the end of the braid in well. I usually have to trim some excess puff pastry dough off.
In a small bowl combine the egg and about a tablespoon water.
With a fork whisk them together.
With a pastry brush, brush the egg wash over the pastry.
Sprinkle with sugar if you like.
Place pastry in the oven for about 30 minutes.
Crust should be browned.
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