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     KQ Apple Puff Pastry Braid

   



Above: The KQ Apple Puff Pastry Braid is ready to serve.

 

Ingredients
1 sheet prepared puff pastry dough
2 apples
1 tablespoon lemon juice
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
all purpose flour (for dusting board and rolling pin)

Glaze:

liquid from marinating apples
1/2 cup powdered sugar



Utensils and Supplies
baking sheet
chef knife
food processor with slicing blade
produce peeler
measuring cups
measuring spoons
fork
rolling pin
cutting board
pizza wheel cutter
table knife
2 large spatulas
pastry brush
small and medium size metal mixing bowls


Above: Thaw puff pastry dough to room temperature.  Preheat oven to 400 degrees.


Line baking sheet with parchment paper.


Above: Set up food processor with produce slicing blade, lid and chute.



Above: Peel both apples.  We used one Granny Smith and one Royal Blush apple.


Above: Quarter apples and remove seeds and core.


Above: Cut apple quarters in half so produce will easily fit in the food processor chute.


Above: Turn on food processor and add apple slices one at a time until all of the apples are thinly sliced.



Above: Apple slices should be about 1/8 inch thick.



Above: Transfer sliced apples to a mixing bowl.


Above: Pour 1 tablespoon lemon juice over apple slices and stir so all slices are coated.  This will help prevent apples
from turning brown before baking.


Above: Add sugar to a small mixing bowl.



Above: Add ground cinnamon.


Above: Use a food rasp and grate nutmeg into sugar, (or add pre-ground nutmeg).


Above: Mix sugar and spices together thoroughly.



Above: Pour sugar mixture over apple slices.


Above: Stir well so that all apple slices are coated.


Above: Set apple slices aside to marinate.


Above: Dust the board with flour.


Above: Unfold the puff pastry dough carefully and remove the packing paper.


Above: Dust the rolling pin with flour and gently roll out the puff pastry to an approximately 12 inch square.


Be sure the dough is an even thickness.


Above: Use a pizza wheel cutter and remove the top corner of each outer third of dough.


Above: To ensure even spacing, use a table knife as a guide and cut strips on an angle all along one third of the dough.


Above: Repeat the process along the opposite third of the dough to achieve the result shown.


Place the apple mixture along the center third of the dough.


Above: Strain off the excess liquid in the bowl with the apples so the dough won't become soggy.  Save the liquid in a covered container, this will be used in the glaze later.


Above: With the apple slices evenly placed it's time to create the braid.



Above: Begin by folding opposite strips from each side over the top of the apple mixture.


Above: Repeat the process of folding one strip from each side in succession over the apples.


Above: With the cut strips all folded into place, use the extra triangles of dough removed earlier and create strips to close
off the open end.


Above: Transfer the pastry to the parchment lined baking sheet.


Above: Crack the egg in a small mixing bowl and beat with a fork until well blended.


Above: Brush the dough generously with the egg wash.


Above: Place the baking sheet on the center rack of the preheated oven.


Above: Bake the braid for 30 minutes or until pastry is golden brown and the apples can be pierced easily with a fork.



Above: Remove pastry from oven.



Above: Transfer the pastry braid to a wire rack to cool.



Above: Display the pastry on a platter prior to serving.



Above: Slice the braid into 6-8 pieces and serve with vanilla ice cream if desired.  See the KQ Vanilla Ice Cream recipe,
CLICK HERE.


Above: Combine 3-4 teaspoons of the apple liquid reserved earlier with powdered sugar.  Stir sugar and liquid together
well to create a sweet cinnamon glaze.



Above: Drizzle glaze over pastry and/or ice cream as desired.



Above: Dessert is served.


KITCHEN QUEERS RECIPE CARD
www.kitchenqueers.com
KQ APPLE PUFF PASTRY BRAID

Ingredients
1 sheet prepared puff pastry dough
2 apples
1 tablespoon lemon juice
1/4 cup sugar
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1 egg
all purpose flour (for dusting board and rolling pin)

Glaze:
liquid from marinating apples
1/2 cup powdered sugar



Utensils and Supplies
baking sheet
chef knife
food processor with slicing blade
produce peeler
measuring cups
measuring spoons
fork
rolling pin
cutting board
pizza wheel cutter
table knife
2 large spatulas
pastry brush
small and medium size metal mixing bowls

Thaw puff pastry dough to room temperature.  Preheat oven to 400 degrees.  Line baking sheet with parchment paper.
Set up food processor with produce slicing blade, lid and chute.  Peel both apples.  We used one Granny Smith and
one Royal Blush apple.  Quarter apples and remove seeds and core.  Cut apple quarters in half so produce will easily
fit in the food processor chute.  Turn on food processor and add apple slices one at a time until all of the apples are
thinly sliced.  Apple slices should be about 1/8 inch thick.  Transfer sliced apples to a mixing bowl.  Pour 1 tablespoon
lemon juice over apple slices and stir so all slices are coated.  This will help prevent apples from turning brown
before baking.  Add sugar to a small mixing bowl.  Add ground cinnamon.  Use a food rasp and grate nutmeg into
sugar, (or add pre-ground nutmeg).  Mix sugar and spices together thoroughly.  Pour sugar mixture over apple slices.
Stir well so that all apple slices are coated.  Set apple slices aside to marinate.  Dust the board with flour.  Unfold
the puff pastry dough carefully and remove the packing paper.  Dust the rolling pin with flour and gently roll out the
puff pastry to an approximately 12 inch square.  Be sure the dough is an even thickness.  Use a pizza wheel cutter
and remove the top corner of each outer third of dough.  To ensure even spacing, use a table knife as a guide and
cut strips on an angle all along one third of the dough.  Repeat the process along the opposite third of the dough
to achieve the result shown.  Place the apple mixture along the center third of the dough.  Strain off the excess
liquid in the bowl with the apples so the dough won't become soggy.  Save the liquid in a covered container, this
will be used in the glaze later.  With the apple slices evenly placed it's time to create the braid.  Begin by folding
opposite strips from each side over the top of the apple mixture.  Repeat the process of folding one strip from each
side in succession over the apples.  With the cut strips all folded into place, use the extra triangles of dough removed
earlier and create strips to close off the open end.  Transfer the pastry to the parchment lined baking sheet.  Crack
the egg in a small mixing bowl and beat with a fork until well blended.  Brush the dough generously with the egg
wash.  Place the baking sheet on the center rack of the preheated oven.  Bake the braid for 30 minutes or until pastry
is golden brown and the apples can be pierced easily with a fork.  Remove pastry from oven.  Transfer the pastry
braid to a wire rack to cool.  Display the pastry on a platter prior to serving.  Slice the braid into 6-8 pieces and serve
with vanilla ice cream if desired.  See the KQ Vanilla Ice Cream recipe,
CLICK HERE.  Combine 3-4 teaspoons of the
apple liquid reserved earlier with powdered sugar.  Stir sugar and liquid together well to create a sweet cinnamon
glaze.  Drizzle glaze over pastry and/or ice cream as desired.  Serve.


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