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Braided Apple Pastry - Breakfast Baking

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Anna Olson
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This delicious apple pastry is the perfect dish to serve when you have some of your friends over for breakfast or brunch. Packed full of tart apples and flavored with cinnamon, lemon juice, and brown sugar, which is then wrapped in a beautiful puff pastry crust. Fantastically delicious and deceptively simple, this braided apple pastry is a must try dish! Join Anna Olson in this Grokker Premium Video as she takes you through her Breakfast Baking series; the ultimate guide of the techniques, tips, and recipes for all of your breakfast baking needs.

Cooking Recipe

Servings: 1 braided pastry - 6 to 8 servings

Ingredients:
2 cups (500 mL) peeled and diced Granny Smith or other tart apple
2 tsp (10 mL) lemon juice
1/3 cup (70 g) packed light brown sugar
1 tsp (5 mL) ground cinnamon
1 sheet (8-12 oz/240-360 g) puff pastry, thawed but chilled
1 egg mixed with 2 tbsp (30 mL) water for egg wash
Turbinado sugar, for sprinkling

Directions:
1. Preheat the oven to 400 °F (200 °C) and line a baking tray with parchment paper.

2. Toss the apple with the lemon juice and let sit for 5 minutes. Squeeze out the excess juices and toss the apples with the brown sugar and cinnamon.

3. Place the sheet of puff pastry onto the parchment-lined baking tray. Make 8-10 angled cut on each side of the pastry so that they look like chevrons and leaving about 4-inches (10 cm) intact in the centre of the pastry. Spoon the apple filling down the centre of the pastry. Fold over a bit of the pastry at the top and bottom and then, starting at the top, fold each strip of pastry over the apples, alternating left and right (this creates the braided effect).

4. Brush the entire pastry with the egg wash and sprinkle with Turbinado sugar. Bake for about 40 minutes, until the pastry is a rich golden brown. Allow the pastry to cool for at least 20 minutes before slicing.

The pastry is best eaten the day it is baked, but can also be chilled and re-warmed in a low oven to serve later.

Braided Apple Pastry
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I just wanted to say thank you for your site. I discovered it via Anna Olson, my baking mentor. Finding high quality cooking videos that really teach you about food and techniques is such a challenge and yours are amazing. I can't wait to do some recipe testing and love that it is so easy to email yourself the recipes!
Suzie R.
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