Strawberry Or Any Berry Really Puff Pastry Braid Recipes

STRAWBERRY PUFF PASTRY BRAID WITH CREAM CHEESE

Steps:

• Pre heat the oven at 390 F.
• In a mixing bowl, add cream cheese and icing sugar and mix on medium for 2 minutes than on high until smooth and creamy. Keep refrigerated.
• Dice strawberries and strain well through a fine sieve. Discard the juice.
• Place a piece of baking paper on the working surface large enough to fit the pastry sheet. Roll out the thawed pastry. I would recommend lightly roll out the pastry with a rolling pin (i didn't and the pastry was a bit too thick to bake).
• Spread the cream cheese evenly, using a spatula.
• Add a layer of diced strawberries.
• Sprinkle orange zest and sugar.
• Roll up the puff pastry, not very tight though or the filling will spill out.
• If the edge end up on top of the roll flip it under.
• Using a sharp knife, cut the roll in half, lengthwise.
• Twist each of these halves then braid the twists together, without applying pressure. Both the twists and the braid should be pretty loose. Don't worry if some filling spills out, you can clean it when you're done braiding and add it on top of the braid.
• Grab the baking paper by the ends and transfer the roll to a baking sheet.
• Bake in the middle of the oven at 390 F for about 20 minutes or until the bread gets a golden brown top.
• Leave to cool a little then cut into slices.
• Serve warm or cold.

3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• In a small bowl, melt the chocolate chips.
• Cut puff pastry in half.
• Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
• Spread half of the chocolate spread and sliced strawberries on the center third.
• Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
• Repeat for second half of puff pastry.
• Bake for 12-15 minutes.
• Let cool for 5 minutes.
• Enjoy!

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.

RUSTIC BRAIDED STRAWBERRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
• In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
• Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.
• Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve.