Strawberry Mascarpone Puff Pastry Braid

puff pastry braid on a crumpled piece of parchment paper

Strawberry Mascarpone Puff Pastry Braid

Puff pastry braid filled with sweet strawberries, creamy mascarpone cheese, and a sprinkle of fresh basil is the perfect dish to bring to brunch or serve for dessert this summer! So simple to put together but looks like it came from a professional bakery!

Course Brunch

Cuisine American

Keyword fruit filled puff pastry, puff pastry braid, strawberry puff pastry

Prep Time 10

Cook Time 40

Cool Time 10

Total Time 1

Servings servings

Calories 343kcal

Equipment

parchment paper
Rolling Pin
sharp knife
baking sheet

Ingredients

1 package frozen puff pastry 2 sheets per package
3 tablespoons fresh basil chiffonade
8 ounces mascarpone cheese room temperature
⅓ cup granulated sugar
10 to 12 strawberries sliced
1 tablespoon water
2 tablespoons raw sugar

Instructions

Thaw the puff pastry per package directions. Slice the strawberries and set aside. In a medium mixing bowl, combine the mascarpone cheese with ⅓ cup sugar.
Preheat the oven to 400°F. Lightly flour your work surface. Sprinkle the puff pastries with basil and roll out each sheet to roughly a 10x12 rectangle. Transfer to baking sheet or parchment paper. (Once the puff pastry is filled and braided it may be difficult to transfer to the baking sheet.)
Using the back of a spoon, spread the mascarpone on the center of both sheets of puff pastry, leaving about 1 inch of pastry on the top and bottom. Top the cheese with slices of strawberries. Optional: sprinkle with additional fresh basil.
In a small bowl, whisk together the egg and 1 tablespoon water. Slice the puff pastry on each side of the filling on an angle to create 1" strips (as shown in the how to photos in the post above.)
Lightly brush the strips with the egg mixture, this will help the braids 'stick'. Fold over the top and bottom of the puff pastry to seal in the ends. Fold over one strip on the left, followed by one strip on the right side overlapping the first strip. Continue braiding until the pastry is covered. Repeat with the remaining puff pastry sheet.
Optional: brush the top of each pastry with the remaining egg mixutre and sprinkle with raw sugar.
Place on a baking sheet and bake at 400°F for 35 to 40 minutes. Let cool for 10 to 15 minutes before slicing. Enjoy!

Notes

If the pastry dough is really warm before baking, place it in the freezer for 10 minutes for the best 'puff' during baking.
If the strawberries are really juicy, give the puff pastry a few minutes to rest after baking to prevent the puff pastry from getting soggy.

Nutrition