Apple Pecan Braided Pastry
Indulge in the sweet, buttery goodness of this Apple Pecan Braided Pastry. Tender apples, crunchy pecans, and a hint of cinnamon are beautifully braided in a golden, flaky crust. Perfect for a cozy breakfast or an impressive dessert.
Recipe - Quality Foods
Apple Pecan Braided Pastry
Prep Time30 Minutes
Servings14
Cook Time40 Minutes
Ingredients
5 Granny Smith apples, peeled, cored, and diced
1/2 cup Granulated Sugar
1/4 cup Brown Sugar
3 Tbsp WF Salted Butter
2 Tbsp Cornstarch
2 tsp WF Cinnamon
1/4 tsp salt
1/4 cup water
1 pkg (2 blocks) frozen puff pastry, thawed
1 WF egg, beaten
2 Cups Confectioners Sugar
1 tsp WF Pure Vanilla Extract
3 Tbsp Heavy Cream or Milk
1/2 cup pecans, chopped
Directions
- In a large pot, add diced apples, sugars, butter, cornstarch, cinnamon, salt, and water. Cook filling over medium-high heat for 7-8 min, stirring until sauce thickens. Remove from heat and allow to cool completely (I stuck mine in the fridge).
- Preheat oven to 375F.
- Lightly flour a surface and using a rolling pin, roll out thawed puff pastry to a 12” by 11” sheet. Place each puff pastry sheet on a sheet of parchment paper.
- Divide the cooled apple filling between each pastry, keeping it in the middle 1/3 of the sheet, and leaving 1” space at the top and bottom.
- Using sharp knife, lightly cut horizontal strips along the left and right sides of the pastry. Cut away the top and bottom corner strips from the sheet. Then fold the top and bottom strips over the apple filling. Braid the pastry dough by folding over a strip from the left and then the right. Continue this pattern until all the strips have been folded.
- Brush each pastry braid all over with the beaten egg, and lift each braid by its parchment paper onto one large baking sheet. Bake for 30-40 min, until the pastry is a golden colour. Then remove and allow to cool on a baking rack.
- On a parchment paper lined baking sheet, spread out chopped pecans and bake in 375F oven for 6-10 min until golden brown. Pour into a bowl until ready to use.
- In a bowl, whisk together confectioners sugar, vanilla extract, and heavy cream to make the glaze to your preferred consistency. If too thick, add more cream; if too thin, add more sugar.
- Drizzle glaze over pastry braids and sprinkle toasted pecans on top. Slice and enjoy!
30 minutes
Prep Time
40 minutes
Cook Time
14
Servings
Shop Ingredients
Makes 14 servings
Apples - Granny Smith, 160 Gram
$1.23 avg/ea$0.77/100g
Rogers - Granulated White Sugar, 2 Kilogram
$3.89$0.19/100g
Rogers - Dark Brown Sugar, 1kg, 1 Kilogram
$3.99 was $4.39$0.40/100g
Western Family - Salted Creamery Butter, 454 Gram
$6.79$1.50/100g
Western Family - Corn Starch, 454 Gram
$4.69$1.03/100g
Western Family - Cinnamon - Ground, 145 Gram
$8.29$5.72/100g
Windsor - Fine Sea Salt Shaker, 750 Gram
$8.29$1.11/100g
Not Available
Tenderflake - Puff Pastry, 397 Gram
$4.99 was $5.69$1.26/100g
Western Family - Large Size White Eggs, 12 Each
Free with 2450 Points Redeemed$4.35$0.36 each
Rogers - Icing Sugar, 1 Kilogram
$3.99 was $4.39$0.40/100g
Western Family - Pure Vanilla Extract, 125 Millilitre
$14.99 was $16.99$11.99/100ml
Dairyland - 2% Milk, 1 Litre
$2.89$0.29/100ml
Pecans - Halves, 100 Gram
Flyer Sale
$3.99/100g was $5.29/100g$3.99/100g
Directions
- In a large pot, add diced apples, sugars, butter, cornstarch, cinnamon, salt, and water. Cook filling over medium-high heat for 7-8 min, stirring until sauce thickens. Remove from heat and allow to cool completely (I stuck mine in the fridge).
- Preheat oven to 375F.
- Lightly flour a surface and using a rolling pin, roll out thawed puff pastry to a 12” by 11” sheet. Place each puff pastry sheet on a sheet of parchment paper.
- Divide the cooled apple filling between each pastry, keeping it in the middle 1/3 of the sheet, and leaving 1” space at the top and bottom.
- Using sharp knife, lightly cut horizontal strips along the left and right sides of the pastry. Cut away the top and bottom corner strips from the sheet. Then fold the top and bottom strips over the apple filling. Braid the pastry dough by folding over a strip from the left and then the right. Continue this pattern until all the strips have been folded.
- Brush each pastry braid all over with the beaten egg, and lift each braid by its parchment paper onto one large baking sheet. Bake for 30-40 min, until the pastry is a golden colour. Then remove and allow to cool on a baking rack.
- On a parchment paper lined baking sheet, spread out chopped pecans and bake in 375F oven for 6-10 min until golden brown. Pour into a bowl until ready to use.
- In a bowl, whisk together confectioners sugar, vanilla extract, and heavy cream to make the glaze to your preferred consistency. If too thick, add more cream; if too thin, add more sugar.
- Drizzle glaze over pastry braids and sprinkle toasted pecans on top. Slice and enjoy!