Indulge in the exquisite fusion of sweet caramel and the crisp, comforting embrace of apples with our Caramel Apple Braid. This culinary masterpiece is a celebration of autumn, artfully weaving together layers of buttery pastry, apple filling, and a decadent caramel drizzle.
Preheat oven to 375°F. Remove the puff pastry from the freezer and let it thaw for 15-20 minutes, or until cold but pliable. Unfold the puff pastry dough on a silicone baking mat and roll it out to a 11x19-inch rectangle. Use a pizza cutter to cut each side of the braid into 12 strips.
Spoon the pie filling down the center of the braid. Fold the strips of dough over the filling, alternating sides.
In a small bowl, whisk the egg and water to make an egg wash. Brush over the braid. Place the baking mat on a sheet pan and bake for 20-22 minutes or until golden brown and puffy on top.
For the icing, place the butter and brown sugar in a small saucepan and bring to a boil. Add the heavy cream and whisk until sugar is dissolved. Remove from the heat and stir in the powdered sugar. Drizzle the icing over the hot braid and serve immediately.