Apple Braid Strudel

If you skip this step, the extra moisture from the apples will soak into your puff pastry and make it soggy instead of crisp. You want the filling as dry as possible before it goes on the dough. Letting the slices sit in a sieve for a few minutes really makes a difference here.

You could swap in thinly sliced pears since they behave similarly and drain the same way. Just make sure whatever fruit you choose is sliced very thin and well drained, or you'll run into the same soggy pastry problem. Stick close to the apple quantity given so the braid holds its shape.

The key is cutting even strips about 2 cm wide so each fold has enough pastry to overlap securely. Press each strip down gently as you go and make sure the ends are sealed well, that's what keeps everything tucked in during baking. If your strips are too thin, they can tear, so don't rush this part.

Keep it loosely covered at room temperature if you're planning to eat it within a day, since the pastry stays crispest that way. For longer storage, pop it in the fridge, but let it come back to room temperature or warm it slightly before serving. Just remember to dust the powdered sugar on fresh each time, since it can dissolve if stored on top.

You can slice and drain the apples ahead, then assemble the braid right before baking so the pastry doesn't sit too long with the filling. Puff pastry is best worked with cold, so keep everything chilled until you're ready to fold and bake. This way you get that golden, flaky result the recipe promises.