Thursday, February 16, 2012

Apple Cream Cheese Braid

What a great day it has been!!  Thank you to all who have shared cake and desserts for my early birthday celebration with Sara over at My Imperfect Kitchen!  So many old friends stopping by and so many new friends becoming part of the chefwannabe fun!  I am so excited to get to know you all and to share many more great recipes and laughs! 

While you were busy baking, so was I!  I had one sheet of puff pastry left, and I wanted to get it used up, so here is what I came up with!

To answer your questions....YES, it does taste as good as it looks!!  I adore puff pastry, it is ridiculous how much.  I have had little experience with it until a couple of years ago when I discovered its versatility.   There are few things I find it necessary to buy instead of making my own, but puff pastry is one of those things.  I hate to cut this short, but I want to get back to my party, I have so many new friends to welcome to my kitchen!  

Apple Cream Cheese Braid
1 cup Apple Pie filling
4 ounces softened cream cheese
1/4 cup powdered sugar (icing sugar)
1 tsp vanilla
1 egg
1 sheet of puff pastry
cinnamon/brown sugar (optional) 
1 piece of parchment paper

Preheat your oven to 375 degrees.  
Combine cream cheese, sugar, vanilla and the egg in a bowl. Mix completely and set aside while you work on your pastry dough.  Lay your pastry sheet on the parchment paper.  Using a rolling pin, roll the dough out just a bit bigger than it already is.  Using a sharp knife, make approximately 3-4 inch cuts along the long sides of the pastry.  Make sure to make them in the same spots on both sides. (or close) You can use a ruler if you like.  These strips will be braided while your filling will run down the center.  Put your cream cheese filling down the center and top with apple pie filling.  (See photo)

When you have it all laid out, you can sprinkle some brown sugar OR cinnamon OR both on top.  I didn't write in measurements since someone might like to omit them both or add them both.  I would suggest 1 tsp of cinnamon and 2 tbsp of brown sugar if you want to add them.  Now to begin braiding, criss-cross the strips you have cut, crosswise.  Left and then the right, working way down the braid.  

When you are done, crimp the ends so that your filling stays in.  If you cut your strips carefully, and allow yourself about 1/2 inch to 1 inch on each side of your filling that isn't cut, your filling will be "cradled" by the pastry dough and the strips won't start until barely up the sides!! No leaky!!  Brush the top and sides with an egg wash (1 egg and splash of water) or milk.  

Bake for 15-20 minutes.  Until you get this........

Ok guys, gotta head back to my party!  I hope someone has guessed my favorite cake/frosting combo by now!! Better yet I hope someone BRINGS it too!!  

Try this, for brunch, or breakfast or anytime!  So easy and you can fill it with a hundred different things!!!

Your "braided perfection" chefwannabe


  1. Partying without me, are you? Well, ok - I forgive ya, Chris :) Just because of this braid. Yumm! Have a great weekend!

  2. I MISSED YOU!! It is never a REAL party without you and that cupcake, teasing and taunting me!!! It isn't to late come post a cake!!

  3. That is "perfection". I am addicted to puff pastry and was planning to make something with cherries...this would be perfect :)

  4. I always get confused when it comes to puff pastry. If I recall, the last time I used it, once I pulled it out of the box and unfolded it ... there were multiple sheets in the stack. When you say "lay your pastry sheet on the parchment paper" ... do you mean the whole multiple stack of sheets? Or do you take ONE sheet off the stack and use just that? I'm always confused .....

    Thanks so much!! Linda

    1. Puff pastry has just 2 sheets in the box. (usually) I think you are thinking of phyllo dough where there are multiple sheets. Make sure you are using pastry dough and just use ONE sheet!!! Thanks for reading and let me know if this works!