Strawberry Puff Pastry Braid

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Two Puff Pastry filled with a cream cheese mixture, fresh strawberries then topped with a sprinkle of sugar and a drizzle of lemon flavored icing.

Adapted From: Marcela Valladolid

 

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Ingredients

 

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Rinse, cut off the tops and

slice the strawberries.

 

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In a medium bowl add the cream

cheese and sour cream.

 

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Mix on medium speed until

creamy then add the sugar.

 

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Mix until creamy and no

lumps remain, set aside.

 

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In a small bowl whisk the egg

and water with a fork.

 

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Line a baking sheet with parchment paper.

 

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Flour a clean and dry surface.

 

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Unfold both puff pastry sheets

and lightly flour the tops.

 

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Roll each pastry to about 14″ x 12″.

 

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Spread half of the cream cheese mixture down

the center of each pastry dough lengthwise. Place

half of the strawberries on top of each pastry dough.

 

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Cut 1″ slits on both sides of the dough

stopping about 1/2″ from the cream cheese.

 

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Fold the end pieces up over the

strawberries. Then fold the strips

over the strawberries diagonally,

alternating sides to give it a braided look.

Using a large spatula place both braids on

the parchment paper on the baking pan

and lightly brush with the egg mixture. Brush

egg under each strip end to help glue it together.

 

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Sprinkle with a coarse sugar.

 

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Bake in a preheated 400 degree oven for

30 minutes or until golden brown.

Let cool.

 

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In a small bowl add the powdered

sugar and enough lemon juice to

make a drizzling consistency.

 

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Stir with a spoon until smooth and creamy.

 

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After cool drizzle icing over the

top of each braid then serve.

 

Strawberry Puff Pastry Braid

  • Difficulty: Intermediate
  • Print

http://www.InDianesKitchen.com

AC2292D1-F0ED-4120-A6B0-067881730FFD

Ingredients

  • 1 – 8 oz. package cream cheese, room temperature
  • 2 – Tbsp. sour cream
  • 1/3 cup granulated sugar
  • 1 egg
  • 1 Tbsp. water
  • 1 – 17.3 oz. package 2 frozen puff pastry, thawed
  • all purpose flour for dusting
  • 1 quart fresh strawberries
  • sugar for garnish
  • 1 cup powdered sugar (approximately)
  • lemon juice

Directions

  1. Preheat oven to 400 degrees.
  2. Cut off the stem end of the strawberries, rinse, slice and set aside.
  3. Add the cream cheese and sour cream to a bowl. Using a mixer on medium speed, mix until combined.
  4. Add 1/3 cup of granulated sugar to the cream cheese and mix well. It should be creamy with no lumps then set aside.
  5. In a small bowl whisk the egg and water together with a fork then set aside.
  6. Line a large baking sheet with parchment paper.
  7. Lightly flour a clean flat surface.
  8. Unfold both puff pastry sheets, lightly flour the tops and roll each one into approximately 14″ x 12″.
  9. Spread half the cream cheese mixture in the center, lengthwise, on each pastry.
  10. Place half of the strawberries on top of each of the cream cheese.
  11. Cut 1″ wide strips into the sides of each pastry stopping 1/2″ before the cream cheese.
  12. Fold the ends up and over the strawberries. Take each strip of dough and pull it up and over the strawberries diagonally, crisscrossing from right to left until you reach the end. Cover as much of the strawberries as you can.
  13. Using two spatulas, move the pastries to the prepared baking sheet.
  14. Lightly brush both pastries with the egg. I like to brush under each end of the strips as it helps glue them together.
  15. Sprinkle with a coarse sugar (like you use when decorating cookies).
  16. Bake for 30 minutes or until golden brown, let cool.
  17. In a small bowl add the powdered sugar and enough lemon juice to make an icing with the consistency to be able to drizzle it on top of the pastries.
  18. Let icing set then serve.

http://www.InDianesKitchen.com

 

54 Comments »

  1. This looks delicious. I plan on trying this with my granddaughters post pandemic. They are already pros at making a special braid with me at Christmas time, so this would be another fun project, but for springtime.

    Like

  2. One of my favs! I’ve also cut the pastry puff into small squares and, after a few other machinations found on You Tube, ended up with the fruit/cream in the center of the pastry and “framed” by the pastry. Sort of like a Linzer Tart. A little fiddle to do, but it makes as nice a presentation as your braid. That braid always has people taking a deep inhale before the attack!

    Like

  3. Oh, delicious!
    I need to catch up on your posts Diane.. who knows what tasty treasures I’ve missed!
    Oh, and I have posted something on my blog (finally!!) or should I say… ‘my dog posted something’.. 😉

    Like

      • We won’t get them until June from our garden. We just bought all our garden plants today. It looks like it will be safe to plant them after Wednesday. Oh and they are sitting on my dining room table! I was afraid to even leave them in the garage since it’s going down to almost freezing!

        Liked by 1 person

      • Yes, we are having the last night of freezing tonight. We had a trace of snow at 5:30 this morning – first time ever on record to have snow of any kind on this date. That’s funny putting them in the living room Diane. But yes, it is too cold – this is abnormal cold for tender plants. So far so good on my Japanese Lace-Leaf Maple with no freezer burn. When I used to buy annuals for pots, planters and hanging baskets, I would go the week before Mother’s Day for the best selection – but then they’d all go into the garage (attached but small) or downstairs when it was cold and outside before I left for work in the sunshine and water them in the morning too. It was a lot of work and I still made the early bus on time. A job for the younger me!

        Liked by 1 person

      • It is a lot of work moving them in and out every day but they are so darn expensive we don’t want to lose them. They will be planted in a couple days. I’m glad your Japanese maple is ok. Did you know that trees have two sets of leaves? So if you ever lose leaves on a tree for whatever reason, be patient because a second set should come out. But then that’s it for the year.

        Liked by 1 person

      • Oh yes, they are expensive … the last few years I had a garden, I planted my own hanging baskets, but they never looked as nice as the ones that you bought that were already lush and the trailing plants were already long. It seemed I was always at the store getting something else in growing season. I have to make a better job outside again, but it likely won’t happen until I am retired. Then I can devote more time to it. I didn’t know that a second set of leaves would come out – thank you for that information. I never knew.

        Liked by 1 person

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