Luckily, while I was going through her blog for the Recipe Swap, this jump right out at me. I didn’t even bother to scroll any further to see if there were any other recipes that could pique my interest. I had to make this recipe. Why? Well:
1. Honeycrisp apples are delicious. Seriously, go buy one. Then go back and buy 1 ½ lbs. to make this. Actually, buy 3 pounds. You’re going to want to double this one.
2. I’ve been looking for a breakfast braid/pastry and boom here one was.
- 1 sheet puff pastry
- 1 ½ lbs. honeycrisp apples, peeled and diced to ½ inch
- ⅔ cup sugar
- 2 tsp. lemon juice
- 2 tbsp. water
- egg wash
- 1 tbsp. sugar
- ½ tsp. cinnamon
1. Thaw puff pastry according to package directions.
2. Meanwhile, combine apples, sugar, lemon juice and water in a medium saucepan and heat over medium heat. Cook, stirring occasionally for 20 minutes or until the syrup has thickened. Let cool to room temperature.
3. Preheat the oven to 375. Line a baking sheet with parchment paper.
4. Roll out the puff pastry to 13×8 and use a pizza cutter to cut 1 inch strips on both sides of the pastry, making sure to leave at least 2 inches in the center for the apple filling.
5. Spread the apple filling down the center of the puff pastry and alternate folding strips of dough up and over the apple filling, creating a bread effect.
6. Lightly brush the pastry with an egg wash. In a small bowl combine sugar and cinnamon and then lightly sprinkle over the pastry.
7. Bake for 35 minutes then let cool to room temperature before serving.
Look, I’ve had some tasty dishes in my lifetime, but this absolutely ranks within the top 10. Honeycrisp apples are incredible to begin with, being slightly sweet and slightly tart with honey undertones, but cooking them down to further bring out their sweetness and then encasing them in a flaky buttery crust and topping that with cinnamon sugar? That’s heaven right there. Or, as Tom said “so the name of the recipe is honeycrisp apple breakfast party-in-your-mouth pastry, right?”