Puff Pastry Braid Recipes

QUICK PUFF PASTRY APPLE STRUDEL

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine apples, 3/4 cup sugar, raisins, walnuts, and cinnamon in a large bowl for the filling.
• Dust a flat work surface lightly with flour. Unroll puff pastry and sprinkle lightly with flour. Roll out slightly and mark into 3 equal sections. Spoon filling into the central section then fold over the section on the left and brush with egg. Fold the right section on top, just like a letter. Make shallow diagonal cuts in the top layer of the apple strudel. Brush with egg and sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until apple studel is puffed up and golden, 25 to 30 minutes.

BACON, CHEESE, SUNDRIED TOMATO PUFF PASTRY BRAID

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Roll out puff pastry over parchment paper. Spread Gouda cheese, bacon, sundried tomatoes, and olives in a vertical strip down the center of the pastry, leaving a 1-inch border on the top and bottom. Sprinkle with salt and pepper.
• Cut 1-inch strips toward the filling diagonally, along the side of the pastry, stopping before filling. Fold strips diagonally, alternating left and right, over the filling, creating the braid. Tuck the ends underneath and carefully slide the pastry with the parchment onto a baking sheet. Lightly brush with beaten egg; sprinkle herbs on top.
• Bake in the preheated oven until top is golden brown, about 35 minutes.

CHICKEN SPINACH FONTINA BRAID

Steps:

• Heat the oven to 375°F. Beat the egg and water in a small bowl with a fork.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the red pepper, onion, spinach, garlic, salt and black pepper and cook for 5 minutes or until the vegetables are tender-crisp, stirring occasionally. Remove the skillet from the heat and let cool for 30 minutes.
• Stir the chicken, cheese, mayonnaise, dill and vegetable mixture in a large bowl.
• Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet into a 10x15-inch rectangle. Line a baking sheet with parchment paper. Place the pastry onto the baking sheet.
• With a short side of the pastry facing you, spoon the chicken mixture down the center of the pastry, leaving 1 inch at the top and the bottom. Cut slits 1 inch apart down the sides of the pastry to within 1/2 inch of the chicken mixture. Fold the top 1 inch of pastry down over the chicken mixture. Fold the pastry strips over the chicken mixture, alternating sides, to cover the chicken mixture. Fold the bottom 1 inch of pastry up over the chicken mixture. Carefully bend the pastry into a horseshoe shape. Brush the pastry with the egg mixture.
• Bake for 35 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 10 minutes. Cut the pastry into 8 slices.
• Recipe Note: Parchment paper keeps the pastry from sticking to the baking sheet and also makes for easier cleanup. If you don't have parchment paper, you can spray the baking sheet with cooking spray instead. However, cooking spray may cause the bottoms of the pastries to brown more quickly, so begin checking for doneness 5 minutes early.

DELICIOUS ALMOND BRAIDS

Steps:

• Preheat oven to 375°. Place the almond paste, butter and sugar in a food processor; cover and pulse until chopped. Add egg and flour; process until smooth., Place puff pastry sheets onto a greased baking sheet. Spread half of the filling mixture down the center third of 1 pastry sheet. On each side, cut 8 strips about 3-1/2 in. into the center. Starting at 1 end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining pastry and filling., Bake until golden brown, 30-35 minutes. Remove to a wire rack to cool completely., Combine the confectioners' sugar, milk and almond extract. Drizzle over braids; sprinkle with almonds. Cut into slices to serve.

PIZZA BRAID RECIPE BY TASTY

Steps:

• Preheat oven to 425°F (220°C).
• Lay out puff pastry. Place 4 slices of mozzarella and then 12 slices of pepperoni in the center of the dough.
• Cut diagonal lines along the left and right side of the cheese and pepperoni about a 1-inch (2 cm) apart.
• Remove the corner pieces.
• Starting from the top, fold down the flap then alternate right and left until the bottom. Fold the bottom flap up and finish alternating between right and left.
• Place the braided puff pastry on a parchment paper lined baking tray.
• In a small bowl, combine butter, garlic, parsley, and parmesan cheese.
• Brush all over until the top of the braid is fully coated.
• Bake for 20 - 25 minutes or until golden brown.
• Slice and serve.
• Enjoy!

SPANAKOPITA PUFF PASTRY BRAID

Steps:

• ​Preheat the oven to 400 °F, 200 °C.
• ​Begin by preparing the spinach filling. In a large bowl, combine the spinach, feta, ricotta cheese, dill, salt, pepper, and scallions. Mix well until the spinach is completely coated with the cheeses and all of the ingredients are well incorporated.
• Taste and check for seasoning. Add more salt and pepper if needed.
• Beat the egg and add to the spinach mixture. Mix well until incorporated and set aside.
• ​
• Lightly dust your work surface with some all-purpose flour. Roll out each sheet of puff pastry to a 12" by 15" rectangle. Place the puff pastry sheet on a baking tray lined with parchment paper.
• Make an even number of diagonal cuts down each side (approx. 1 inch apart) of the rectangle.
• Divide the spinach filling into 2 portions.
• Spread the spinach and cheese mixture down the center of the prepared puff pastry.
• Fold the diagonal strips of dough in a criss-cross pattern over the filling, forming a braid.
• Press the ends together to seal the top and bottom.
• Brush with the egg wash and sprinkle with sesame seeds if desired.
• Chill in the freezer for 15 minutes or in the refrigerator for 25 minutes.
• Bake in the center rack of the oven until puffed and golden brown. About 30-35 minutes.
• Allow to cool completely before serving.
• Serve with tzaztiki sauce.
• Make ahead tips:
• The puff pastry braid can be assembled, chilled in the freezer until firm then wrapped with parchment paper and foil until ready to bake.
• The frozen (uncooked) braid can be store in the freezer up to 3 weeks.
• When ready to bake, brush with egg wash, sprinkle with sugar and bake until puffed and golden. About 45-50 minutes.

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Steps:

• Preheat the oven to 400 degrees F.
• Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
• Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
• Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

PUFF PASTRY BRAID

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
• Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
• Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
• Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
• While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
• Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.