Apple Butter Puff Pastry Braid

In my quest to create more apple butter recipes (to use up my homemade apple butter, of course), 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 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 Butter Muffins

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:

Slow Cooker Apple Butter

Apple Butter Puff Pastry Braid

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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

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Instructions

1. Preheat oven to 375 degrees F.
2. 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.
3. 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.
4. 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. 
5. Repeat with the remaining pastry sheet.  
6. Using the parchment to help you, slide your pastries onto a baking tray.
7. Bake in preheated oven for 30-35 minutes until golden brown and puffed. Cool slightly before slicing and serving.

• Author: anita | wild thistle kitchen
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: breakfast, dessert, brunch
• Method: baking
• Cuisine: American