Apple pie braids

I had these apples hanging around and I'm not a fan of eating raw apples. I do, however, LOVE anything baked apple. These were the result. Yum!

You guys, there was such a kerfuffle over these apple pie braids with the hubby. He decided he didn't want any, but you know what it's like when the smell of baked apple pie is wafting through the house, right? Delicious. Anyway, this was the ringing endorsement from hubby after I shared my bounty with him. "That was much better than just eating an apple. You may do that again."

Important Note:
I am attempting to include alternative cooking methods in all my recipes, so where applicable there will always be a traditional/conventional cooking method, an air fryer or crock pot option, or a Thermomix option.
You can choose whichever method you prefer to use.

Here's the recipe:

This recipe takes a simple approach to apple pie, using puff pastry for a quick and easy crust. The Instant ClearJel (it's optional) ensures a perfectly thickened filling without pre-cooking. It's a delightful treat with a satisfyingly flaky crust and a warm, spiced apple center.

Yields: 4 servings

Prep time: 20 minutes

Rest time: 15-30 minutes

Cook time: 20-25 minutes (conventional oven) or 15-18 minutes (air fryer)

Ingredients:

FILLING:

• Apples (small dice), 3 medium (about 450g / 1 lb total weight), peeled, cored, and cut into approximately 1cm (½ inch) pieces. Granny Smith, Honeycrisp, or Braeburn work well.
• Brown sugar, 45-60g / 3-4 tablespoons / 1.5-2 ounces, adjust to your preference for sweetness. Light or dark brown sugar can be used.
• Ground cinnamon, 1.25ml / ¼ teaspoon / 0.04 ounces.
• Lemon juice, from ¼ of a lemon, approximately 1-2 teaspoons / 5-10 ml.
• Instant ClearJel (or ThermFlo), 15-30ml / 1-2 tablespoons / 0.25 - 0.5 ounces. Start with 1 tablespoon, add more if your apples are very juicy. (Optional)

PASTRY:

• Puff pastry sheets, 2, approximately 300-350g / 10-12 ounces total weight, thawed but still cold. Use all-butter puff pastry for the best flavor.
• Egg, 1 large (about 50g / 1.75 ounces), for egg wash.
• Raw sugar (or Demerara sugar), 1-2 tablespoons / 15-30ml / 0.5-1 ounce, for sprinkling. Choose a coarse sugar that will hold its shape during baking.

Instructions:

1. Prepare the Dry Ingredients: In a medium bowl, combine the brown sugar, cinnamon, and Instant ClearJel. Whisk thoroughly to ensure the ClearJel is evenly distributed. This is crucial to prevent clumping.
2. Prepare the Apples: In a separate bowl, toss the diced apples with the lemon juice.
3. Combine Filling: Add the dry ingredient mixture (sugar, cinnamon, ClearJel) to the apples and lemon juice. Toss everything together until the apples are evenly coated.
4. Rest the Filling: Let the apple mixture sit for 15-30 minutes. This allows the ClearJel to absorb moisture from the apples, creating a thicker filling. This step is crucial for preventing a soggy pastry.
5. Prepare the Pastry: While the filling rests, prepare the puff pastry. Unfold the two sheets of puff pastry on a lightly floured surface. Cut each sheet in half, creating four rectangles.
6. Cut the Pastry: On each pastry rectangle, make diagonal cuts along the two long sides, leaving a solid strip of about 3-4 cm (1 ¼ inches) down the center. The cuts should be about 2.5cm (1 inch) apart and angled slightly towards the center.
7. Assemble the Braids: Spoon the apple filling evenly down the center strip of each pastry rectangle.
8. Braid the Pastry: Starting at one end, fold the strips of pastry over the filling, alternating sides to create a braided pattern. Tuck the ends under to seal.
9. Egg Wash: Lightly beat the egg in a small bowl. Brush the top of each braid with the egg wash. This will give the pastry a golden-brown color and a glossy finish.
10. Add Sugar: Sprinkle the tops of the braids with the raw or Demerara sugar.
11. Bake (Conventional Oven):
    • Preheat your oven to 180°C (356°F).
    • Place the braids on a baking sheet lined with parchment paper.
    • Bake for 20-25 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling.
12. Bake (Air Fryer):
    • Preheat your air fryer to 180°C (356°F).
    • Depending on the size of your air fryer, you may need to bake the braids in batches. Place the braids in the air fryer basket, ensuring they are not overcrowded.
    • Air fry for 15-18 minutes, or until the pastry is golden brown and puffed up, and the filling is bubbling. Check for doneness a few minutes early, as air fryers can vary in cooking times.
13. Cool: Let the apple pie braids cool slightly on the baking sheet or a wire rack before serving. They are best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips and Notes:

• Apple Variety: Choose apples that hold their shape well during baking.
• Puff Pastry: Keep the puff pastry cold until you're ready to use it. This ensures it puffs up properly.
• Optional Thickener (Instant ClearJel or Cornstarch): If you want your apples to have that juicy, jelly-like texture that holds the apple pieces together, you can use a thickener. You don't need to, but it does enhance the texture.
  • If you don’t have or don’t want to use a thickener, just leave it out and mix all the ingredients in your filling together in one step.
  • Instant ClearJel: If using Instant ClearJel, follow the original instructions, mixing it with the dry ingredients first. If your apples are exceptionally juicy, you may need to increase the amount slightly.
  • Instant ClearJel vs. Cook Type ClearJel: This recipe is designed for Instant ClearJel (or ThermFlo), which thickens without prolonged cooking. Cook Type ClearJel requires cooking the filling on the stovetop before baking to activate its thickening properties. Using Cook Type ClearJel without pre-cooking will result in a watery filling.
  • Cornstarch (Pre-Cooked Filling Only): If you prefer to use cornstarch, or if you only have Cook Type ClearJel, you must pre-cook the filling on the stovetop. Here's how:
    1. Combine the diced apples, lemon juice, brown sugar, and cinnamon in a saucepan.
    2. In a small bowl, whisk together 1-2 tablespoons of cornstarch with 2-4 tablespoons of cold water to create a slurry. Start with 1 tablespoon of cornstarch; use 2 if you prefer a very thick filling. The amount of water should be double that of cornstarch.
    3. Bring the apple mixture to a simmer over medium heat.
    4. Once simmering, slowly drizzle in the cornstarch slurry while stirring constantly.
    5. Continue to cook, stirring constantly, until the filling thickens noticeably and becomes translucent (about 1-2 minutes). The filling should coat the back of a spoon.
    6. Remove from heat and let the filling cool completely before assembling the braids. Do not use a hot or warm filling with puff pastry, as it will melt the butter and prevent proper puffing.
• Serving: These braids are delicious on their own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
• Pre-Making and Refrigerating: You can assemble the braids ahead of time! Assemble them completely (up to step 10, including the egg wash and sugar), then cover them tightly with plastic wrap and refrigerate for up to 24 hours. When you're ready to bake, simply remove them from the refrigerator and bake as directed (you may need to add a minute or two to the baking time if they are very cold). This is perfect for dinner parties.

PS. I'm not much of a dessert person, but I do like something slightly sweet now and then. Plus, I'm diabetic, so I can't do a lot of sugar. I am, however, glad to have this in my repertoire for dinner party guests. I'm certain it is delicious served with ice cream or freshly whipped cream. Or both!

PPS. I reckon this is a very versatile recipe, so I think I might also experiment with some other fruit, basically, whatever's seasonal and fresh. I think that would be fun.

PPPS. You should also know that I'm a very "cook with your heart" sort of person these days. That's what I love about cooking. A lot of it can be instinct and I can just do stuff till I think it tastes right. That said, I do recognise the value of a recipe which is why I do this. I get asked for my recipe often, and I find writing down something I've made and tested so I know it tastes good (to me) means that this recipe is about as good as I can make it (again, for me). But if you are reading this, and you want to play around, adjust it to your taste, please do. This is what makes cooking fun and creative. Happy cooking!! Or in this case, happy baking!!

© This work is copyrighted to Invest-Ex and Destiny's Fortunes Pty Ltd


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