Lemon Apple Braid
Elevate your dessert game with this stunning Lemon Apple Braid, a perfect balance of buttery, flaky puff pastry, tangy lemon cream cheese, and warmly spiced apples. This show-stopping treat is as delicious as it is beautiful, featuring a braided design that’s easier to achieve than it looks. The tender apples, coated in cinnamon and brown sugar, pair harmoniously with the zesty lemon cream cheese filling, while a luscious lemon glaze adds a sweet, citrusy finish. Ready in just 45 minutes, this impressive dessert is ideal for brunch gatherings, holiday feasts, or an indulgent afternoon snack. Serve it warm or at room temperature for a sweet moment that everyone will adore.
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Recipe Information
Ingredients
- 1 sheet puff pastry sheet
- 120 grams cream cheese
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 piece apple (large, peeled, cored, and thinly sliced)
- 1 teaspoon ground cinnamon
- 2 tablespoons brown sugar
- 1 teaspoon all-purpose flour
- 1 piece egg
- 1 teaspoon water
- 3 tablespoons powdered sugar
- 1 teaspoon lemon juice
Instructions
Preheat your oven to 190°C (375°F) and line a baking sheet with parchment paper.
Roll out the puff pastry sheet on a lightly floured surface into a rectangle approximately 10x12 inches and transfer it to the prepared baking sheet.
In a medium bowl, mix the cream cheese, granulated sugar, and lemon zest until smooth. Set aside.
In another bowl, toss the thinly sliced apple with ground cinnamon, brown sugar, and flour until evenly coated.
With the puff pastry positioned vertically, spread the lemon cream cheese mixture down the center third of the rectangle, leaving the top and bottom 2 inches free of filling.
Layer the spiced apple slices evenly over the cream cheese mixture.
On the two unfilled outer thirds of the puff pastry, cut diagonal strips about 1 inch wide on both sides. Remove the top and bottom corners of the pastry to make it easier to fold.
Fold the top piece of pastry over the filling, then alternately cross the strips from each side over the center, creating a braided effect. Tuck the bottom edge of the braid underneath to seal.
In a small bowl, whisk together the egg and water. Brush the egg wash evenly over the pastry braid.
Bake in the preheated oven for 25 minutes, or until the pastry is golden brown and puffed.
Allow the braid to cool for 10 minutes before preparing the glaze.
In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the slightly cooled braid.
Cut into slices and serve warm or at room temperature. Enjoy!
Nutrition Facts
Calories |
2397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.2 g | 194% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1695 mg | 74% | |
| Total Carbohydrate | 230.6 g | 84% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 95.7 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 228 mg | 18% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 752 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
