This beautiful Apple Danish Braid is made with real Danish pastry dough and filled with fresh apples. You can let the Danish pastry rise in the refrigerator overnight and bake it first thing in the morning.

overview shot of an apple danish braid with icing drizzle

You can find lots of Danish braid recipes that use puff pastry dough as a shortcut. Honestly, if you don’t want to make your own dough go ahead and make this recipe with pre-made puff pastry. I am not the food police!

But, I will say that true Danish pastry is made with a special type of dough. Like puff pastry and croissants, Danish dough is laminated (layered with butter).

The addition of yeast, sugar, milk and an egg yields a rich, slightly cakey dough that is the perfect wrapping for a fresh apple filling.

Here, I show you how to make a large braided Danish. If you want to use this apple filling to make individual Danish pastries, you can see how to cut and form them in this post for Glazed Cheese Danish.

Ingredients

Ingredient Notes

Danish Dough – You can use either a Quick Danish Pastry Dough or Sourdough Danish Pastry to make Apple Danish. Using frozen puff pastry is also a good option if you don’t want to make your own dough.
Apples – Granny Smith apples hold their shape when cooked, have a nice acidity and are widely available. Use any firm apple that has some acidity.

How to Apple Danish Pastry:

See the recipe card for detailed measurements and instructions.

three photos showing how to make apple filling for danish pastry

Macerate the apples with sugar, spices and apple cider.
Cook the apples until tender.
Add corn starch and cook until the juice is thickened.

a slab of danish pastry dough ready for rolling

Roll the pastry dough to a 10″ x 14″ rectangle.

for photos showing how to fill and braid an apple danish pastry

Spread the apple filling to a 3″ wide strip. Cut angled strips on either side of the filling.
Remove the top and bottom strips to create a “tab” of dough at either end.
Braid the strips.

four photos showing how to bake and finish an apple danish braid

Brush the risen Danish braid with egg wash and bake until golden brown.
Brush the hot Danish pastry with apple jelly.
Cool for 20 minutes then drizzle with glaze.

Pastry Chef tips for making Apple Danish

The Danish pastry dough can made be early in the morning of day 1, the day before you’re ready to assemble the Danish or up to several weeks before and frozen. If the dough is frozen, defrost in the refrigerator overnight.
Early on day 1, make the apple filling and refrigerate until chilled. The filling can be made up to 2 days ahead. Do not freeze the filling.
Roll the dough and the assemble the Danish late in the afternoon or early in the evening of day 1. Wrap the Danish on the sheet pan and refrigerate overnight.
First thing in the morning on day 2, take the Danish out of the refrigerator. The dough should have risen during the night. The Danish will not double in size but should look puffy and lighter.
Preheat the oven while the Danish comes to room temperature.
To make and bake the Danish in one day, you can skip the overnight refrigeration step. As soon as the braid is assembled, cover it and leave it 1 1/2 – 2 hours at room temperature to rise (the rise will take longer if you’re using Sourdough Danish Pastry). Preheat the oven and bake once the dough is risen.

a slice of apple danish pastry on a white plate

I think you’ll like these other breakfast and brunch treats: Bear Claws, Sourdough Croissants, New York Bagels, Onion & Poppyseed Bialys, Sourdough Coffee Cake, Apple Cider Donuts and French Crullers.

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

Print Recipe

4.84 from 6 reviews

Apple Danish Recipe

By: Eileen Gray

This beautiful Apple Danish Braid is made with real danish pastry dough and filled with fresh apples. You can let the apple danish pastry rise in the refrigerator overnight and bake it first thing in the morning.

Prep Time1

Bake Time2

Baking Time20

Total Time3 20

12 servings

Save Recipe

Ingredients

Apple Filling

1 ½ pounds apples (peeled, cored and cut into 1/2″ cubes)
2 oz brown sugar (¼ cup)
4 oz apple cider (½ cup, or apple juice)
⅛ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon vanilla extract
1 tablespoon cornstarch

Assembly

1 recipe Danish Dough
OR
1 recipe Sourdough Danish
1 large egg for egg wash
¼ cup apple jelly (or apricot preserves)
2-3 teaspoons milk
2 oz confectioner’s sugar (½ cup)

Instructions

Make the Apple Filling

Combine1 ½ pounds apples with 2 oz brown sugar, 4 oz apple cider, ⅛ teaspoon salt, ½ teaspoon ground cinnamon,½ teaspoon vanilla extract. Set aside to macerate for at least 1 hour and as long as 3 hours. Drain the apples, saving the juice. Combine 1/4 cup of the juice with 1 tablespoon cornstarch and set it aside.
Put the apples and the rest of the juice in a large saucepan. Cook over medium-high until the juices begin to boil. Reduce the heat to medium and continue cooking until the apples are crisp-tender, stirring often. The apples should still hold their shape. The exact time will depend on the type of apple, estimate 10 minutes.
Add the corn starch mixture to the apples. Increase the heat to medium-high and return to a boil, stirring constantly. Cook until the juices are thickened and become translucent. Transfer the apple filling to a container and cool to room temperature. Chill until ready to use. The filling can be made 2-3 days ahead.

Assembly:

Turn the dough out onto a lightly floured surface. Roll the dough to a 10” x 14” rectangle. Roll the dough onto a rolling pin and transfer onto a ½ sheet of parchment paper. Transfer the paper with the dough to a 1/2 sheet pan.
With the short side of the dough facing you, spoon the filling into the middle of the rectangle. Spread to a 3” wide strip down the middle of the dough, leaving a 1” border at the top and bottom.
Using a pizza cutter or sharp knife, cut ¾” wide strips in a angled pattern on either side of the filling. Remove the top and bottom strips creating a tab of dough at each end.
Fold the top tab over the filling, then “braid” the cut strips of dough by folding them into the center in a criss-cross pattern then fold the bottom tab over before braiding the last strips.
Cover the braid with plastic wrap and set aside to rise for 1 1/2 – 2 hours, or cover and place in the refrigerator overnight. The dough should look lighter and a little puffy but won’t double in size. While the dough is rising, preheat the oven to 350 °F.
Brush the entire braid with egg wash. Bake in the middle rack of the oven until golden brown, 15-20 minutes. After 10 minutes, if it looks like the bottom of the Danish is browning too fast slide another sheet pan under the Danish. As soon as the Danish comes out of the oven, brush with the apple jelly. Let the Danish cool for 20 minutes.
Stir together the milk and confectioner’s sugar. The glaze should have the texture of pancake batter. Add more sugar if it’s too loose or more milk if it’s too thick. Use a fork or whisk to drizzle the glaze over the Danish.
Serve slightly warm or at room temperature.

Equipment

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Notes

The Danish pastry dough can made be early in the morning of day 1, the day before you’re ready to assemble the Danish or up to several weeks before and frozen.

The apple filling can be made ahead and refrigerated for up to 2 days.

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