Elegant Braided Apple Danish Pastry – A French-Inspired Pastry with Spiced Tea

I am thrilled to share this amazing apple danish recipe that combines buttery puff pastry with warm cinnamon-spiced apples. What makes this recipe special is its beautiful braided presentation that looks incredibly professional yet is surprisingly easy to achieve.
The story behind this recipe
This recipe is inspired by French pastries, where simple ingredients are transformed into elegant pastries through clever folding techniques. I’ve paired it with a complementary spiced tea, creating a complete café-style experience at home.

Why this recipe works
The genius of this recipe lies in its simplicity: store-bought puff pastry is transformed into bakery-worthy pastries, while the apple filling creates little pockets of warm, spiced sweetness. The braiding technique ensures even distribution of the filling and creates a beautiful presentation.

Ingredients
For the Danish:
17.6 oz (500 g) puff pastry
2 medium apples (about 10.5 oz/300 g)
2 tablespoons (30 g) unsalted butter, melted
2½ tablespoons (30 g) granulated sugar
2 teaspoons (5 g) ground cinnamon
1 large egg (for brushing)
Sliced ​​almonds for garnish
For the spiced tea:
1 medium apple, sliced
1 orange, sliced
2-3 whole cloves
1 cinnamon stick
1 black tea bag
Sugar to taste
4 cups water
Step-by-Step Instructions

Prepare the Filling
Peel and core the apples.
Cut into 1 cm (⅓ inch) cubes.
Toss with melted butter.
Mix in the sugar and cinnamon.
Let it rest while you prepare the dough.
Prepare the Dough
Roll out the puff pastry on a lightly floured surface.
Cut into 4 equal rectangles
Score diagonal lines on each long side
Leave the center strip uncut for filling.
Assembly Process
Spoon the apple mixture into the center of each rectangle.
Starting at one end, fold the strips alternately over the filling.
Curve into a circular shape
Place on a baking sheet lined with parchment paper.
Leave 2 inches between the pastries.
Finishing Touches and Baking
Beat the egg with 1 tablespoon of water.
Brush the pastries well with beaten egg.
Sprinkle with sliced ​​almonds.
Bake at 200°C (400°F) for 20-25 minutes.
Look for a golden brown color and a crunchy texture.
Make Spiced Tea
Combine the fruit, spices, and water in a pot.
Bring to a gentle boil.
Reduce heat and simmer for 5 minutes.
Add tea bag
Let sit for 3-5 minutes
Strain and sweeten to taste.
Pro Tips for Success

Read More

Keep puff pastry cold until ready to use.
Cut apple pieces evenly for even baking.
Don’t overstuff pastries – less is more
Make sure strips are uniform in width for attractive braiding.
Egg wash all surfaces for even golden brown.
Storage Guidelines
Best served fresh and warm.
Store leftover pastries at room temperature for 1 day.
Reheat in oven at 350°F (175°C) for 5 minutes.
Can be frozen unbaked for up to 1 month.
Nutritional Information

(Per cake, without tea)

Calories: 420
Total Fat: 24g
Saturated Fat: 8g
Carbohydrates: 45g
Protein: 6g
Fiber: 3g
Sugar: 15g
Sodium: 250mg
Serves 4

Variations
Fruit Variations:
Pear and Cardamom
Mixed Berries
Peach and Almond
Topping Options:
Coarse Sugar
Chopped Nuts
Drizzle with Caramel Sauce
Tea Variations:
Add Fresh Ginger
Use Green Tea
Include Star Anise
Troubleshooting Tips

If the pastry gets too warm: chill it for 15 minutes before baking.
If the filling is too wet: drain off excess liquid.

If the braids open up during baking: make sure the strips are overlapped properly
If the dough browns too quickly: cover it with foil.
This elegant Danish apple recipe proves that with the right technique, simple ingredients can be transformed into impressive pastries worthy of any café’s display case. The accompanying spiced tea creates a perfect match for a cozy afternoon snack or an elegant breakfast.