Ingredients:

  • 2 lbs Granny Smith apples, peeled and diced into 1/2-inch pieces
  • 1/2 cup light brown sugar, packed
  • 3 tbsp unsalted butter
  • 1 tsp ground cinnamon
  • 1 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 package (17.3 oz) frozen puff pastry, thawed but chilled
  • 1 large egg, beaten with 1 tsp water
  • 2 tbsp coarse sparkling sugar

Instructions:

  1. Heat the butter in a large skillet over medium heat. Stir in the diced apples, brown sugar, cinnamon, and salt. Cook for 8–10 minutes until the apples are tender and the liquid has turned into a thick, glossy syrup.
  2. Stir in the cornstarch and lemon juice; cook for another 2 minutes until thickened. Remove from heat and let the filling cool for at least 15 minutes.
  3. Roll out the puff pastry sheet on parchment paper into a rectangle.
  4. Spoon the cooled apple filling in a thick strip down the center of the pastry, leaving 2 inches of space on the sides.
  5. Using a knife, cut 1-inch wide strips into the side edges of the pastry. Alternating sides, fold these strips over the filling, overlapping them to create a braided look, then pinch the ends to seal.
  6. Brush the entire surface of the pastry with the beaten egg wash and sprinkle with coarse sparkling sugar.
  7. Bake at 400°F (200°C) for 30–35 minutes until the crust is deep mahogany-colored and the pastry is bubbling.