Apple Danish Braid

Apple Danish Braid

Apple Danish Braid – the Best Apple Braid Recipe!

Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the easiest apple braid that your entire family will love.  This Apple Danish Braid will look and taste like it came from a specialty bakery!

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Apple Danish Braid with glaze drizzled on top and garnished with golden delicious apples and cinnamon sticks.

The Easiest way to make an Apple Braid!

This past spring I made a delicious Blueberry Cream Cheese Breakfast Braid.  Not only did I think that this breakfast pastry was completely delicious, but so did you, my readers!  I received numerous comments, and social media interaction from this recipe letting me know how much you loved it!  

First of all – thank you for your reaching out and letting me know that you loved this recipe.  With your feedback in mind, and letting me know that all of you love easy, delicious breakfast treats, I decided to bring you another delicious apple version of this recipe.

Here’s how to make this delicious and simple Apple Danish Braid:

The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!

Start with un-perforated crescent roll sheets:

Much like the blueberry version, my this apple danish braid comes together quickly and easily.  It starts with a store-bought tube of refrigerated crescent roll dough.  

I like to purchase the “sheet” version, which does not have the perforations, however if you can only find the perforated crescent rolls, go ahead and get those.  It’s the same dough, just with tiny perforations to tear apart.  Simply roll out the dough, and press the perforations together so you have one flat sheet of dough.

From here, I use kitchen shears to cut strips of dough at an angle.  The strips are about 3/4″ wide, and cut approximately 3-4″ in length.  In the center of the dough, I then spread my cream cheese mixture.  

Make the Cinnamon Cream Cheese Filling:

Cream together the softened cream cheese along with cinnamon. The cinnamon adds a wonderful cinnamon flavor to the creaminess of the pastry. You’ll also add cinnamon to the coating of the apples, which are placed on top of the cream cheese mixture in the center of the pastry.

The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!

Next, add the sliced apples to the top of the cream cheese filling

I placed the apples in one long row in the center of the pastry.  I stacked them up on top of each other a bit.  It doesn’t have to be perfect, as the apples will be covered by the dough.

Fold the dough strips over the top of the apples to create the apple braid.

You’ll then begin bringing the strips of dough slices over the top of the center of the apples, folding each side over the top of the next.  Again, this doesn’t have to be perfect.  As you can see, some of the strips may be a little wider or longer than the other – simply just bring the strips over the top of the apples, closing the fruit into the center of the pastry.

Top the apple braid with a cinnamon sugar topping

The last step before putting the pastry into the oven is topping the braid with a cinnamon sugar mixture.  For this, I really love using turbinado or raw sugar.  The granules of sugar are much larger than regular granulated sugar.  It adds a wonderful texture to each bite of the pastry and when mixed with the cinnamon, adds a glorious golden color to the pastry after it has baked.

The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!

Bake the Apple Danish Braid

After about 15-18 minutes in the oven, you’ll have the most beautiful pastry!  

After Baking Add a Glaze to the top of the Apple Braid

While still warm, drizzle the breakfast braid with a simple cream cheese glaze.  The glaze brings it all together, as it adds some additional sweetness to the pastry, and looks really pretty as well!

The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!

Slice and Serve for Breakfast or Brunch!

Feel free to slice the pastry while still warm.  The cream cheese and apple filling will be absolutely heavenly when served fresh out of the oven!  This is a wonderful dish perfect for brunch with friends, or a great option for when you’re hosting guests for Thanksgiving or Christmas morning.  Brew up a fresh pot of coffee, and you’re set!

The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!

If you love this delicious apple danish braid, check out some of my other breakfast braid recipes:

Pumpkin Cream Cheese Breakfast Braid

Blueberry Cream Cheese Breakfast Braid

Strawberry Danish Breakfast Braid

Here are a few of my apple recipes that are perfect for fall or any time of year:

Healthy Apple Muffins

Pumpkin Apple Streusel Muffins

Apple Cider Cake

Frosted Apple Cinnamon Snack Cake

Cinnamon Apple Bread

Dutch Apple Pie Bars

 

Sliced Apple Danish Braid with cream cheese glaze drizzled on top.

 

Here’s the recipe for my Apple Danish Braid:

Nutrition

Calories

1936 cal

Fat

86 g

Carbs

288 g

Protein

18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 6 servings

Apple Cinnamon Cream Cheese Breakfast Braid

The perfect breakfast pastry for fall! Fresh apples, cinnamon, cream cheese and a refrigerated crescent sheet come together to make the most wonderful breakfast treat that your entire family will love. Super easy to make, and it will look and taste like it came from a specialty bakery!

15 minPrep Time

15 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (8 oz.) tube, crescent dough sheet
  • 4 oz. cream cheese
  • 1/4 c. granulated sugar, divided
  • 1 1/2 tsp. cinnamon, divided
  • 2 c. (about 2 medium) fresh apples, peeled and thinly sliced
  • 2 tsp. corn starch
  • 2 Tbsp. turbinado or raw sugar
  • Glaze:
  • 1 c. powdered sugar
  • 3 Tbsp. cream cheese
  • 1-2 Tbsp. milk

Instructions

  1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
  2. On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
  3. In a bowl, cream together the 4 oz. of cream cheese, 2 Tbsp. of sugar and 1/2 tsp of cinnamon. Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1"strips along the sides of the dough.
  4. Peel and slice apples. In a bowl, add the remaining 2 Tbsp of sugar, the cornstarch, and 1/2 tsp. of cinnamon and mix together to coat the apples. Pour the apple mixture over the center cream cheese area of the dough.
  5. Gently fold over each end of the dough on to the apples, and fold in each strip of the dough, until all the apples are encased. In a small bowl, stir together the turbinado or raw sugar granules with the remaining 1/2 tsp of cinnamon. Bake at 375 for 15-18 minutes.
  6. While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.
  7. When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.

Notes

This pastry doesn't keep well at room temperature. If you have leftovers, wrap in plastic wrap, and freeze for breakfast another day.

7.8.1.2
278
https://delightfulemade.com/2016/09/26/apple-danish-braid/

I hope you enjoy this delicious breakfast pastry as much as my family and I have!  Cheers!  ~Erin

 

Apple Danish Braid made sliced and plated.

Comments

  1. You make this looks so easy - I think even I could pull it off!! Thanks for sharing on the What's for Dinner Link up!
  2. Omg, yum! This looks great. Thanks for sharing! :)
  3. Lauren says
    Do you think I could make this the night before and pop it in the oven in the morning??
    • delightful.e.made@gmail.com says
      I haven't tried it. I would be a little concerned that the apples would let out extra juice, causing the crescent to get overly soggy. If you want, leave the apples in a seperate container and add them while the oven is preheating in the morning. Good luck!
  4. This looks amazing! Visiting from #turnituptuesdays :)
  5. You make this look so easy! I will have to give it a try. Thanks for sharing with us on Creative K Kids #TastyTuesdays
  6. Ok. I love how festive this is and the idea of having it as a breakfast bread is even better. I'm always looking to make our mornings easier by making on-the-go breakfasts, and this is definitely an option. Thanks so much for sharing it with us on #shinebloghop this week :)
  7. That looks delicious! Hopefully it's as easy as you make it look :)
  8. I can't wait to try this recipe. Looks so good. Thanks for sharing at the #InspirationSpotlight Party Pinned & shared.
  9. Sophia says
    Hi, should I use two cans of crescent dough? The reason I am asking because in the past when I have made this crescent heading has been kind of flimsy and has not held it that well. Great recipe btw!β˜ΊπŸ‘
    • delightful.e.made@gmail.com says
      I only needed one can, and the crescent sheets held together well. I would recomend using the sheets (that don't have the perforations), which prevents tears. Good luck! ~E
  10. E: are you sure the finished pictures are actually using crescent rolls? The bread looks like a yeasted sweet bread. Just the structure and thickness tells me it's from a yeasted dough, not crescent rolls.
    • delightful.e.made@gmail.com says
      Nope. This is definitely crescent roll dough bought from the refrigerated case at the grocery store. It works wonderfully and is the perfect amount of dough for this recipe. I use the sheets (non-perforated) version. Enjoy! ~Erin

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