In my quest to create more apple butter recipes, I came up with this seasonally appropriate Apple Butter Puff Pastry Braid. Store-bought puff, a maple and vanilla bean cream cheese filling topped with my homemade slow cooker apple butter. And a sprinkle of cinnamon sugar before baking gives it just the perfect spice, sparkle, and crunch. The cream cheese is tangy, the apple butter is sweet and spiced, and the puff pastry is tender, flaky, and buttery. This can be a breakfast or brunch item just as easily as a dessert. You're going to want to keep this recipe in your back pocket because it is just so easy and so impressive.
Ingredients for Apple Butter Puff Pastry Braid
- Puff Pastry: What was the world like before frozen puff pastry? I don't want to know. As much as I love baking and tackling semi-complicated kitchen projects, I just have no desire to make puff pastry. I usually use Pepperidge Farm because it's easy to find. If you can find Dufour, it's even better - all butter and minimal ingredients - but it is not widely available.
- Cream Cheese: full fat, any brand you like
- Egg yolk: helps to bind the filling without changing the texture too much. I don't love the texture the egg white gives so I leave it out.
- Maple Syrup
- Vanilla: Vanilla Bean Paste or extract are good here. As always, I prefer paste because I love the little flecks.
- Apple Butter: I use my homemade Slow Cooker Apple Butter, but feel free to use store-bought or grab a jar from a local apple orchard.
- Egg Wash: one egg mixed with a splash of water to brush the tops before baking
- Cinnamon Sugar: For sprinkling just before baking and feel free to sprinkle more on after
This recipe makes 2 puff pastry braids, but feel free to cut the ingredients in half if you only want one. We have a house full of teenagers, so I always make two of pretty much everything.
Tips for working with puff pastry
Keep it cold. You will want to thaw it in the refrigerator overnight and take it out when you are ready to make and bake these. Don't let it sit around at room temperature. Puff pastry is such a great little secret weapon to keep in your freezer as it is super versatile and great for making last minute pastries and appetizers.
Have more apple butter to use up? Make these recipes!
Apple Cider Donuts - Buttermilk by Sam
Perfect Apple Butter Pound Cake - The G&M Kitchen
And if you want to make some apple butter, check out my simple slow cooker recipe:
Apple Butter Puff Pastry Braid
This Apple Butter Puff Pastry Braid is filled with a maple and vanilla bean cream cheese, apple butter, and topped with a sprinkle of cinnamon sugar.
- Total Time: 45 minutes
- Yield: 2 puff pastry braids
Ingredients
- 2 9-inch square sheets frozen puff pastry, thawed
- 8 ounces cream cheese, room temperature
- 1 egg yolk
- ¼ cup maple syrup
- 1 tablespoon vanilla bean paste or extract
- ⅔ cup apple butter, store-bought or homemade
- 1 egg mixed with 1 tablespoon water
- 2 tablespoons sugar mixed with one teaspoon cinnamon
Instructions
- Preheat oven to 375 degrees F.
- In a medium bowl, combine cream cheese, egg yolk, maple syrup, and vanilla. Mix well to combine - I use a hand mixer but you could use a wooden spoon or whisk and some elbow grease as long as your cream cheese is very soft.
- Unfold one sheet of puff pastry on parchment lined work surface. Spread half cream cheese mixture down center of puff pastry. Top cream cheese with half of apple butter.
- Cut slits about 1 inch apart on the 2 sides of the pastry that do not contain filling. Starting at one end, fold the pastry strips over the filling, alternating sides as you go, to cover the filling. Brush pastry with egg wash and sprinkle with half of cinnamon sugar mixture.
- Repeat with the remaining pastry sheet.
- Using the parchment to help you, slide your pastries onto a baking tray.
- Bake in preheated oven for 30-35 minutes until golden brown and puffed. Cool slightly before slicing and serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: breakfast, dessert, brunch
- Method: baking
- Cuisine: American
Cat says
This is the BEST recipe. I've made it numerous times now and it's always so delicious and pretty! The perfect way to welcoming in the Fall.
anita | wild thistle kitchen says
Hi Cat! I am so glad you love this recipe! Yes, I agree it is perfect for welcoming fall!! Thank you for this kind feedback!
Beth says
I made this recipe for a fall party. It was a big hit. I struggle with puff pastry recipes but this one was very easy and came out great. I got multiple comments about how amazing it was. I'm definitely saving this recipe!
Jess says
So yummy! My cream cheese wasn’t quite room temp so my filling was a little ugly. Still tasted great with some vanilla ice cream, thank you!!
Cristina says
After making Anita's apple butter, I knew I had to make this recipe. It didn't look as pretty as Anita's but it tasted amazing which is all that matters! I will definitely be making this again and again!
anita | wild thistle kitchen says
Thank you Cristina! Your comments always make my day! I am so happy you made this and loved it!