Bakery products

Apple braid

Ingredients for Making Apple Braids

  1. Yeast puff pastry 1 sheet
  2. Butter (melted) 1 tablespoon
  3. Apple 2 pieces (large)
  4. Ground cinnamon or spices for apple pie to taste
  5. Icing sugar optional
  6. Sugar icing to taste
  • Main IngredientsApple, Puff Pastry, Sugar
  • Portion 3-4


Baking parchment, rolling pin, brush, kitchen knife, grater.

Cooking Apple Braids:

Step 1: roll out the dough.

Spread baking parchment on the countertop and roll on it a layer of puff pastry very thinly. Run the test by hand, make sure that it is the same thickness everywhere.
Lubricate the rolled puff pastry with melted butter in a water bath or microwave.

Sprinkle the dough with sugar and ground cinnamon (approximately 1.5 tablespoons of sugar and 1 teaspoon of cinnamon).

Step 2: add apples.

Peel the apples from the skin and seeds, grate on a medium grater and mix with 2 tablespoons sugar and 1st teaspoon cinnamon. Let lie about 15 minutesand then drain the juice from the apples by squeezing the flesh.
Spread the grated apples over the entire surface of the dough.

Step 3: weave the dough.

Wrap the puff pastry with the filling inside, like a roll.

Close the edges tightly and smooth with your hands.

Cut the resulting roll in half without cutting to the end. Then weave together the free halves of the roll, close up the tip and connect it to the beginning by folding the braid into a ring.

Step 4: bake an apple wicker.

Sprinkle cinnamon on top of the apple wicker and bake the cake in preheated 200 degrees oven for 18-20 minutes or until a nice golden color.
Pour the finished wicker with sugar icing and leave to cool at room temperature.

Step 5: serve the apple wicker.

Serve the cooled apple wicker with tea, warm milk or cocoa. This is a pleasant autumn pastry that pleases everyone: its appearance, its aroma and its taste, of course!
Enjoy your meal!

Recipe Tips:

- To prepare icing sugar, first prepare the icing sugar, stirring it so that there are no lumps, and then pour milk into it (2-3 tablespoons of warm milk per 4 tablespoons of icing sugar) and mix everything until smooth.