Apple Braid Pastry

This was a tasty way to use up some of the apples that Barry and I picked.

Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
   
   
   
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
   
   
   
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.
    
    
    

Recipe without photos . . .Apple Braid Pastry  Make 3 braids

Dough: 1 recipe sour cream dough 

Filling:

4 medium apples

1/3 cup granulated sugar

2 tablespoons all-purpose flour

1 teaspoon cinnamon

Toppings:

Egg wash (1 egg mixed with 1 teaspoon water)

Powdered sugar & butter (or cream cheese-based) glaze for drizzling 

Chopped walnuts

1. Dough: Prepare dough according to recipe instructions and allow to rise.
2. Filling: Peel and core apples; cut into ¼” pieces. (Xover apples with water and about a teaspoon of lemon juice to prevent browning; drain before preceding with recipe.)
3. In a medium bowl, combine apples, sugar, flour and cinnamon; Stir to combine and evenly coat. 
4. Preheat oven to 400° F. 
5. Assembling: Punch dough down and urn onto a lightly floured surface; divide into thirds. Roll each portion into a 14x7" rectangle on a silicon baking mat or a sprayed sheet of parchment.
6. On each long side, cut 3/4" wide strips about 2" into center. Cut away top sections as show in photo.
7. Add 1/3 of the filling to each braid.  
8. Starting at one end, fold down and bottom ends and then fold alternating strips at an angle across filling. Pinch ends to seal. (If you end up with excess dough that is not needed in the braid, remove it and proceed with braiding.) Transfer each coffee cake to a baking sheet.
9. Baking & Finishing: Brush with egg wash and add to preheated oven; bake for about 35 minutes until dough is golden brown and apples are tender. (Tent braid with foil if it is brown and the apples still need a little more baking time.)
10. Cool on a rack.
11. When cool drizzle with glaze and sprinkle with chopped walnuts if desired.