soft apples, sweet raisins, and a dash of cinnamon
A perfect way to warm up these cold winter days!
It goes without saying that I love apple desserts. You probably have guessed it by the many recipes with apples on the blog. Apple roses, apple crostata, classic apple pie, soft and moist apple cake … Ok, ok. You got me. But what’s not to love about healthy, naturally sweet and juicy apples wrapped in buttery and crispy pastry?!? Wholesome and comforting. Especially on cold winter days. Yes, even here in Southern California we’ve had, strangely enough, a bit of winter showing this year!
Ingredients: to make 6 braids
- 1 sheet of puff pastry, thawed (I used Pepperidge Farm frozen puff pastry)
- 1/2 cup (65 gr) of raisins
- 4 tablespoons (55 gr) of unsalted butter, divided
- 1/3 cup (45 gr) of white, plain bread crumbs
- 1/2 teaspoon cinnamon
- 1/3 cup (65 gr) of sugar, plus one tablespoon
- 2 medium apples (about 1 lb, 450 gr) I used Granny Smith
- 1 tablespoon of lemon juice
- 1 tablespoon of flour for dusting
- white coarse sugar (optional ) for top
1. Thaw the puff pastry, at room temperature for at least 30 minutes. Preheat the oven to 375º F (190º C).
2. Soak the raisins in a cup of warm water to soften, for about 10 minutes, or while you prepare the rest of the filling.
4. Peel the apples, remove the core, and cut in slices and than pieces. Sprinkle with lemon juice, so they will not turn brown. Mix in half cup of sugar. Drain the raisins and mix in with the apple slices
5. Roll the dough on a lightly floured surface. The pastry sheet was originally 9×9 in (23×23 cm). Roll it to about 12×15 inches (30×38 cm). Cut in 6 parts, each should be about 6×5 in (15 x 12.5 cm).
6. Spread some of the bread crumbs in the middle of each pastry, lengthwise, as shown in the picture. Leave a little space on top and bottom. Spoon the apple mixture on top of the breadcrumbs. Cut the pastry as shown, on top and bottom, so you can fold in the top and bottom pastry so that the filling won’t fall out. And cut about 4 to 5 slits on each side. Fold the pastry strips over the apple, alternating sides, just like a braid. Tuck in the bottom under the braid.
8. Place the six braids on a baking sheet cover with parchment paper. Bake at 375º F (190º C) for 30-35 minutes until golden on top.