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A close-up shot of a freshly baked golden-brown Danish braid, its flaky crust crisp and beautifully layered. A serrated knife slices through, revealing the gooey apple and cream cheese filling inside.
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Apple Puff Pastry Braid Recipe

This Apple Puff Pastry Braid is a bakery-style delight with flaky layers, a rich cream cheese filling, and a warm, cinnamon-spiced apple center. Easy, elegant, and absolutely irresistible!
Prep Time20 minutes
Active Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Yield: 12
Calories: 377kcal

Equipment

  • Mixing bowls
  • Whisk
  • Saucepan
  • Rolling pin (optional)
  • Baking sheet
  • Parchment paper
  • Pastry brush
  • Knife or pizza cutter

Materials

Apple Filling:

  • 2 Granny Smith apples peeled, core removed and diced into small pieces
  • ¾ cups water
  • ⅓ cup sugar
  • 2 tablespoons cornstarch
  • 1 ½ teaspoon lemon juice
  • 1 teaspoon cinnamon

Cream Cheese Filling:

  • 8 ounce cream cheese
  • ½ cup sugar
  • 1 egg yolk
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Egg Wash:

  • 1 large egg
  • 1 tablespoon water
  • Coarse sugar for topping.
  • 1 box puff pastry sheets

Instructions

  • Prepare the Apple Filling – In a saucepan, cook diced apples, water, sugar, cornstarch, lemon juice, and cinnamon until soft and thickened. Let it cool.
    A close-up shot of a saucepan on a stovetop, filled with diced Granny Smith apples, sugar, cornstarch, lemon juice, and cinnamon simmering in water. The mixture appears glossy and thickened, with the apples softening into a rich filling.
  • Make the Cream Cheese Filling – Beat cream cheese, sugar, egg yolk, lemon juice, and vanilla until smooth.
    An overhead shot of a mixing bowl with cream cheese, sugar, egg yolk, lemon juice, and vanilla extract being whisked together. The mixture looks smooth, creamy, and rich, ready to be spread onto the pastry.
  • Prepare the Puff Pastry – Roll out the pastry sheet on a parchment-lined baking sheet. Make diagonal cuts along the edges for braiding.
    An overhead shot of a parchment-lined baking sheet with a sheet of puff pastry rolled out. A sharp knife is making diagonal cuts along both edges, preparing it for braiding.
  • Assemble the Braid – Spread cream cheese filling in the center, followed by apple filling. Fold pastry strips over, overlapping to create a braid.
    A close-up shot of a prepared puff pastry sheet, with a thick layer of cream cheese filling spread evenly down the center, followed by a spoonful of glossy apple filling. The vibrant apples contrast beautifully against the creamy base.
  • Apply Egg Wash – Brush the top with an egg wash and sprinkle coarse sugar for a golden finish.
  • Bake – Bake at 375°F (190°C) for 20-25 minutes or until golden brown and flaky.
  • Cool & Serve – Let it cool slightly before slicing. Serve warm or at room temperature.
    A close-up shot of a freshly baked golden-brown Danish braid, its flaky crust crisp and beautifully layered. A serrated knife slices through, revealing the gooey apple and cream cheese filling inside.