Strawberry Puff Pastry Braid
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
Rinse, cut off the tops and
slice the strawberries.
In a medium bowl add the cream
cheese and sour cream.
Mix on medium speed until
creamy then add the sugar.
Mix until creamy and no
lumps remain, set aside.
In a small bowl whisk the egg
and water with a fork.
Line a baking sheet with parchment paper.
Flour a clean and dry surface.
Unfold both puff pastry sheets
and lightly flour the tops.
Roll each pastry to about 14″ x 12″.
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.
Cut 1″ slits on both sides of the dough
stopping about 1/2″ from the cream cheese.
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.
Sprinkle with a coarse sugar.
Bake in a preheated 400 degree oven for
30 minutes or until golden brown.
In a small bowl add the powdered
sugar and enough lemon juice to
make a drizzling consistency.
Stir with a spoon until smooth and creamy.
After cool drizzle icing over the
top of each braid then serve.
Strawberry Puff Pastry Braid
- 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
- Preheat oven to 400 degrees.
- Cut off the stem end of the strawberries, rinse, slice and set aside.
- Add the cream cheese and sour cream to a bowl. Using a mixer on medium speed, mix until combined.
- Add 1/3 cup of granulated sugar to the cream cheese and mix well. It should be creamy with no lumps then set aside.
- In a small bowl whisk the egg and water together with a fork then set aside.
- Line a large baking sheet with parchment paper.
- Lightly flour a clean flat surface.
- Unfold both puff pastry sheets, lightly flour the tops and roll each one into approximately 14″ x 12″.
- Spread half the cream cheese mixture in the center, lengthwise, on each pastry.
- Place half of the strawberries on top of each of the cream cheese.
- Cut 1″ wide strips into the sides of each pastry stopping 1/2″ before the cream cheese.
- 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.
- Using two spatulas, move the pastries to the prepared baking sheet.
- Lightly brush both pastries with the egg. I like to brush under each end of the strips as it helps glue them together.
- Sprinkle with a coarse sugar (like you use when decorating cookies).
- Bake for 30 minutes or until golden brown, let cool.
- 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.
- Let icing set then serve.
Categories: Cheese, Desserts, Eggs, Frosting/Icing, Fruit
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.
I love using puff pastry. It always looks great after it bakes even if the braids aren’t perfect. Have fun if tastes delicious!!!!
You are very welcome. 🙂
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!
Oh my that sounds amazing!!! There is so much you can do with puff pastry. Thank you for sharing that!
Your pictures and directions are so clear!
Thank you so much. That was the goal to my blog to make all my recipes so anyone can make them with the step by step directions.
Hope we get enough strawberries from the local strawberry growers to make this! It looks pretty tasty! 🙂
You can put any fresh fruit in you want but the strawberries really were good!! Thank you Robin!
Thanks for the tip! 😊
delicious , love this!
Thanks you can’t go wrong with puff pastry…lol
Looks wonderful. Yum!
Thank you Lena!
You pretty much had me at “strawberry.”
I know right!!!
This looks so good!!
Thanks it is so simple working with puff pastry and it tastes SO good.
Hey girl! Long time, no chit chat! I haven’t blogged in months. This looks incredible! Yum. Hope you are doing great!
Cream cheese and strawberries or any other wild berries I think is the perfect combination! Looks great and the taste…oh my…😋😋
That is why I love this, any fruit will do. Thanks!
Super Bread .
really , it is beautiful.
It’s yummy. Thank you for all your effort…
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’.. 😉
Thanks and I will check it out!
Hmmm, with Mother’s day coming, my wife just may get this for dessert. Thank you for the inspiration!
Lucky wife!!!!! You’re very welcome!
Great tutorial as usual my friend! And it looks soooooo good!
Thanks Nancy, using the frozen puff pastry makes this such an easy dessert!
Fantastic dessert! Love the fresh strawberries. 💕
Thank you I love baking with puff pastry. The strawberries were excellent for a change!
I love any recipe involving pastry, as you know, Diane!! This is a must try!
Thank you for sharing!
You can do this recipe with any fresh fruit and make it the same way. It is SO good Donna! You’re welcome. ❤
I think I deleted a comment you made on my Rotini Pizza Casserole…sorry. Did you ask about what to use instead of cream of mushroom soup? If that was it try it with cream of chicken soup instead.
Yes, I did, Diane – thank you for getting back to me on it!! 🧚🏻♀️❤️🐝
The strawberries look good – hard to think of strawberries when it is so cold outside!!
For store bought they were delicious for once!
They looked really red – I knew itwas too early for them to be that red. Too early from your garden either. 🙂
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!
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!
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.
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.
Oh my goodness, my mouth is watering!
I know right! You can put any fresh fruit with it, not just strawberries.
It wouldn’t be to much trouble to send one of these to me, would it? 😉
Not at all! Hahahaha
Can’t wait to try this! Looks delicious!
You can use any kind of fresh fruit with this recipe. Enjoy and thank you. 💕
That looks so amazingly professional and good!
You are good for my ego! 🤣Thank you Betsy!