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Strawberry Mascarpone Puff Pastry Braid Recipe

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4.2 from 15 reviews

This delicious Strawberry Mascarpone Puff Pastry Braid is a stunning and flavorful dessert featuring flaky puff pastry filled with creamy mascarpone cheese, sweet strawberries, and aromatic fresh basil. Perfect for brunch, special occasions, or a delightful treat, this braided pastry combines a tender, golden crust with a luscious, fruity filling.

Ingredients

Pastry

  • 1 package frozen puff pastry (2 sheets per package)

Filling

  • 8 ounces mascarpone cheese (room temperature)
  • ⅓ cup granulated sugar
  • 10 to 12 strawberries (sliced)
  • 3 tablespoons fresh basil (chiffonade)

Topping and Assembly

  • 1 tablespoon water
  • 1 large egg (for egg wash, mixed with water)
  • 2 tablespoons raw sugar

Instructions

  1. Prepare the Puff Pastry and Strawberry Mixture: Thaw the puff pastry according to package directions. Slice the strawberries and set them aside. In a medium mixing bowl, combine the mascarpone cheese with ⅓ cup granulated sugar until smooth and creamy.
  2. Preheat and Roll Pastry: Preheat your oven to 400°F (204°C). Lightly flour your work surface and sprinkle the puff pastry sheets with basil. Roll out each sheet into approximately a 10×12 inch rectangle. Transfer the sheets carefully to a baking sheet or parchment paper to avoid tearing later.
  3. Assemble the Filling: Using the back of a spoon, spread the mascarpone mixture evenly down the center of both puff pastry sheets, leaving about 1 inch of pastry free on the top and bottom edges. Layer the sliced strawberries over the mascarpone, and optionally sprinkle additional fresh basil on top for extra flavor.
  4. Make Egg Wash and Cut Strips: In a small bowl, whisk together one egg with 1 tablespoon of water to create an egg wash. Using a sharp knife, slice angled 1-inch wide strips along each side of the filling on both pastries.
  5. Braid the Pastry: Lightly brush the cut strips with the egg wash to help the braids stick. First, fold over the top and bottom edges to seal the filling. Then, starting from the top, fold one strip over the filling from the left side, then one from the right side, overlapping the previous strip. Continue alternating strips from each side until the puff pastry is completely braided. Repeat for the second pastry sheet.
  6. Final Touches: Optionally, brush the entire top surface of each braided pastry with the remaining egg wash and sprinkle with raw sugar for a crunchy, caramelized finish.
  7. Bake and Serve: Place the braided pastries on a baking sheet and bake in the preheated oven at 400°F for 35 to 40 minutes, or until golden brown and puffed. Remove from the oven and let cool for 10 to 15 minutes before slicing. Serve warm or at room temperature and enjoy your delectable treat!

Notes

  • Allow the mascarpone cheese to come to room temperature for easier spreading.
  • Use fresh basil for the best flavor; dried basil will not provide the same aromatic freshness.
  • Be gentle when transferring the puff pastry sheets to avoid tearing the delicate dough.
  • The egg wash helps create a beautiful golden color and acts as ‘glue’ for the braided strips.
  • For an extra decorative touch, sprinkle raw sugar on top before baking to give a sparkling, sweet crust.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a low oven to maintain crispness.

Find it online: https://bitezly.com/strawberry-mascarpone-puff-pastry-braid-recipe/