Braided Pastry With Apple Ginger Filling

I think I found this recipe online.

  • 3 tablespoons butter
  • 4 apples, peeled, cored and sliced
  • 1/4 cup sugar
  • 3 tablespoons chopped, crystallized ginger
  • 1/2 teaspoon cinnamon
  • Half of a puff pastry
  • 1 egg yolk


  • 1/3 cup icing sugar
  • 1 tablespoon milk or lemon juice (we used milk, and needed a little bit more than 1 tablespoon)
  • 1/4 teaspoon cinnamon

1. Line a baking sheet with parchment paper.  Preheat oven to 400F.

2. Melt butter in a skillet over medium-high heat.

3. Add apples and sugar. Cook 4 to 6 min, or until apples are tender. Remove from heat and stir in ginger and cinnamon. Let cool.

4. On a floured surface, roll out the pastry into a 13×9 inch rectangle. Place on prepared baking sheet.

5. On each of the long sides, make 11 2-inch deep cuts (we didn’t get 11 in there), leaving a 3 inch wide centre part un-cut.

6. Spoon filling into the un-cut portion. Fold pastry strips over filling, alternating sides to make the braided effect. Whish the egg yolk with some water and brush over pastry. Bake 20-25 min or until golden. Let cool 20 min.

7. Meanwhile, stir together the icing sugar, milk (or lemon juice) and cinnamon. Spoon over the warm braid.

Verdict: I liked this when it was warm, after it had cooled from the oven. Served with vanilla ice cream (with some of the cinnamon glaze over the ice cream) and it was a tasty dessert. Afterwards, when cooled completely, a second piece was impossible to finish as the ginger taste overpowered everything. I’ve never had that happen with a dessert before, where the temperature of the dessert effected the taste to that extent.

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