Prep time: 20 mins
Cook time: 30 mins
Total time: 50 mins
- 1 package active dry yeast
- ¼ cup warm milk
- 1¼ cups all-purpose flour
- ½ tbsp Truvia® Baking Blend
- ⅛ tsp salt
- ¼ cup unsalted butter, chilled
- 1 egg
- ¼ cup sliced almonds
- 2 McIntosh apples
- 1 tbsp Truvia® Baking Blend
- ½ tbsp brown sugar
- ½ tsp cinnamon
- ¼ tsp nutmeg
- Squeeze of lemon juice
- ½ cup confectioners' sugar
- ½ tbsp water
- Dissolve yeast in warm milk in a medium-sized mixing bowl.
- In a separate bowl, whisk together flour, Truvia® Baking Blend, and salt. Cut in butter with a pastry blender, fork, or food processor until crumbly.
- Add dissolved yeast to flour mixture and stir with a fork.
- Beat egg and add ½ of it to the dough and stir well (save the other ½ for coating).
- Turn dough out onto a floured surface and knead a few times. Roll out to a 12x8 inch rectangle and transfer to a greased baking sheet.
- Peel and dice apples and add to a large bowl. Add sugars and seasonings under "Filling" above and mix well. If it it too runny you can also add a tsp of flour.
- Add apple mixture down the center of the rectange lengthwise (so you are making it the longest possible size), leaving 2 inches room on each side for the strips as well as on the top and bottom.
- Cut 1 inch strips on each side diagonally, so looking at it in front of you the strips are oriented in a V shape (see photo).
- Tuck each end over the apples and fold the strips over the apples, alternating sides. The end of each strip should be covered by the next.
- Cover with a damp towel and let rise in a warm place for 1 hour.
- Preheat oven to 425 degrees F.
- Add 1 tsp of water to the remaining egg and brush over the pastry.
- Bake for 15 minutes, then reduce heat to 350 degrees F and cover with aluminum foil to prevent it from browning too much. Bake for another 15 minutes, then remove from the oven.
- If possible, transfer to a wire rack to cool. If it is too heavy and falling apart, let cool on baking sheet.
- While cooling, quickly stir the water and confectioners' sugar until you reach the desired consistency (should not be TOO runny) and add to a plastic bag with a tiny hole cut in the corner.
- Drizzle over the pastry and add sliced almonds for garnish.
- Serve warm or cold.
Makes 1 loaf
Recipe by My San Francisco Kitchen at http://www.mysanfranciscokitchen.com/braided-apple-pastry/