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For breakfast or dessert, a Pastry Braid is sure to impress. With Black Forest flavors, this one is a knockout!
Grab your apron and a sharp knife because this Pastry Braid will make you the star baker of your kitchen!
Don’t worry; you won’t need any magic spells or secret ingredients—just some puff pastry dough and a love for chocolate and cherries.
I looooove making something that looks like I spent hours on it when I didn’t!
In this case, a stunning, flaky puff pastry filled with melty chocolate and sweet cherries. My guests are always impressed!
Who knew a sheet of puff pastry could bring such glory? Haha! Ok, I know I’m a kitchen weirdo. Don’t judge!
Trust me; it’s so easy even my dog could do it—if he had thumbs. The advantage of being human.
So, if you’re ready to wow your taste buds and your friends (and maybe earn some bragging rights), let’s dive into this tasty recipe for our Pastry Braid.
Some of our other favorite PASTRY RECIPES we have on our site include: Maple Pecan Pastry Braid with Glaze, Baked Brie in Puff Pastry with Walnuts and Honey, and Spinach Puffs Recipe with Puff Pastry and Cheese.
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE PASTRY BRAID:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN THIS BE MADE AHEAD?
- WHAT KIND OF CHOCOLATE IS THE BEST TO USE?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Black Forest Puff Pastry Braid Recipe
WHY THIS RECIPE WORKS:
- Easy Peasy: Using store-bought puff pastry sheets saves time and effort. No need to make the layers of buttery flaky dough from scratch!
- Flavor Explosion: The combination of rich semi-sweet chocolate and sweet cherry pie filling wrapped in buttery puff pastry is simply irresistible.
- Showstopper Look: The braided design looks like a million bucks but is simple to create. Perfect for special occasions or when you want to impress without the stress.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Puff pastry, thawed
- Semi-sweet chocolate bar
- Cherry pie filling
- Large egg
- Water
- Decorators sugar
- Heavy whipping cream
- Powdered sugar
- Vanilla extract
HOW TO MAKE PASTRY BRAID:
- Preheat the oven to 400°F. Line a sheet tray with parchment paper.
- Unfold the pastry sheet and place the chocolate bar in the center.
- Make 7 even slits down the sides of the chocolate bar into the pastry in a diagonal.
- Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
- Add the cherry pie filling on top of the chocolate.
- Fold the bottom middle flap of the pastry over the filling.
- Braid the sides of the pastry over the filling, ending with the top flap from the middle, tucking under the braid.
- In a small bowl whisk together the egg and the water, brush all over the pastry.
- Sprinkle with the sugar.
- Bake for 20-25 minutes until golden brown.
- Let cool on the sheet tray for 15-20 minutes before slicing. If you slice too soon the chocolate will run out of the pastry.
- While the pastry cools, make the whipped cream by placing the cream and powdered sugar in a medium-sized bowl, beat on medium-low speed with a hand mixer or by hand to form soft peaks.
- Mix in the vanilla.
- Cut the pastry into 4 triangles, serve with the whipped cream.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN THIS BE MADE AHEAD?
Absolutely! You can assemble this delicious dessert ahead of time and give your future self a sweet surprise.
Just braid the strips of puff pastry around the chocolate and cherry filling as per the detailed instructions (don’t worry, no need to be a pastry master here).
Then, wrap it tightly in plastic wrap—think of it as tucking in your pastry for a good night’s sleep.
Place it in the refrigerator, and the next time you crave something special, simply brush on the egg wash and bake.
It’s the best way to enjoy a freshly baked treat without waking up at the crack of dawn.
Plus, who doesn’t love a quicker method to impress guests?
They’ll think you spent at least 5-6 hours making it!
WHAT KIND OF CHOCOLATE IS THE BEST TO USE?
When it comes to chocolate, choose wisely—it’s the heart of this delicious recipe!
A high-quality semi-sweet chocolate bar is your best bet.
It melts smoothly in the middle section of the pastry, creating that irresistible gooey center we all love.
If you’re a dark chocolate enthusiast or prefer milk chocolate, feel free to use that instead.
Remember, chocolate is like a good friend—pick one that brings you joy!
Just avoid using chocolate chips, as they might not melt as well in this puff pastry recipe.
And hey, if you happen to have a leftover sheet of butter (aka butter puff pastry), why not make some homemade croissants while you’re at it?
ANY ADDITIONS?
Puff pastry recipes are some of my favorite. Here are some great ideas to get you started!
- Cream Cheese Mixture: Spread a sweet cream cheese filling on the pastry before adding the chocolate and cherries.
- Nutty Crunch: Sprinkle chopped almonds or hazelnuts over the filling for extra texture.
- White Chocolate Drizzle: After baking, drizzle melted white chocolate over the top.
- Cinnamon Sprinkle: Add a dash of cinnamon to the cherry filling for a warm twist.
- Lemon Zest: Sprinkle some lemon zest over the cherries to brighten the flavor.
- Raspberry Swap: Replace cherry pie filling with raspberry for a different fruity delight.
- Almond Extract: Add a drop to the whipped cream for a subtle nutty flavor.
- Dust with Powdered Sugar: Gives a lovely finish and makes it look extra fancy.
- Top with Fresh Berries: Garnish with fresh cherries or strawberries after baking.
- Serve with Ice Cream: A scoop of vanilla ice cream on the side takes it to another level!
ANY SUBSTITUTIONS?
Maybe you want some fruit filling! How does a raspberry pastry braid sound??
- Puff Pastry: If you can’t find puff pastry, crescent roll dough is a handy alternative.
- Cherry Pie Filling: Use fresh cherries mixed with sugar and a bit of lemon juice.
- Heavy Whipping Cream: Substitute with coconut cream for a dairy-free option.
- Decorators Sugar: Regular granulated sugar or even brown sugar can work in a pinch.
- Vanilla Extract: Swap with almond or lemon extract for a different flavor.
- Egg Wash: Use just egg whites or even milk for brushing the pastry.
HOW TO STORE:
Refrigerator
- Let the braid cool completely.
- Wrap it tightly in plastic wrap or place it in an airtight container.
- Store for up to 3 days.
- Reheat in the oven at 350°F on a parchment paper-lined baking sheet until warm and flaky again.
Freezer
- After cooling, wrap the braid in aluminum foil and place it in a freezer-safe bag.
- Freeze for up to one month.
- Thaw overnight in the refrigerator.
- Reheat as above before serving.
DANA’S TIPS AND TRICKS:
- Thaw Properly: Make sure your puff pastry sheet is thawed but still cold. This helps in handling and achieving those perfect layers of dough.
- Cut Even Strips: Use a sharp knife or pizza cutter to make clean, even diagonal strips down the sides.
- Don’t Overstuff: As tempting as it is to add extra filling, too much can cause leaks. Trust me; I’ve learned the messy way!
- Seal It Well: When braiding, make sure to tuck in the ends securely to keep all the goodness inside.
- Chill Before Baking: If the pastry gets too warm while assembling, pop it back into the fridge for 15 minutes. Cold pastry puffs up better.
- Watch the Bake Time: Keep an eye on it after 20 minutes. You want a beautiful golden brown color, not a charred masterpiece.
There you have it—a Pastry Braid that’s sure to make you the hero of any dessert table.
So go ahead, give it a try, and don’t forget to pat yourself on the back for being the baking genius you are.
Black Forest Puff Pastry Braid Recipe
Ingredients
- 1 sheet puff pastry thawed
- 4 ounce semi-sweet chocolate bar
- ½ cup cherry pie filling
- 1 large egg
- Splash of water
- 1 1/2 teaspoons decorators sugar
- ½ cup heavy whipping cream
- 4 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper.
- Unfold the pastry sheet and place the chocolate bar in the center.1 sheet puff pastry, 4 ounce semi-sweet chocolate bar
- Make 7 even slits down the sides of the chocolate bar into the pastry in a diagonal.
- Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
- Add the cherry pie filling on top of the chocolate.½ cup cherry pie filling
- Fold the bottom middle flap of the pastry over the filling.
- Braid the sides of the pastry over the filling, ending with the top flap from the middle, tucking under the braid.
- In a small bowl whisk together the egg and the water, brush all over the pastry.1 large egg, Splash of water
- Sprinkle with the sugar.1 1/2 teaspoons decorators sugar
- Bake for 20-25 minutes until golden brown.
- Let cool on the sheet tray for 15-20 minutes before slicing. If you slice too soon the chocolate will run out of the pastry.
- While the pastry cools, make the whipped cream by placing the cream and powdered sugar in a medium-sized bowl, beat on medium-low speed with a hand mixer or by hand to form soft peaks.½ cup heavy whipping cream, 4 tablespoons powdered sugar
- Mix in the vanilla.½ teaspoon vanilla extract
- Cut the pastry into 4 triangles, serve with the whipped cream.
Notes
- Thaw Properly: Make sure your puff pastry sheet is thawed but still cold. This helps in handling and achieving those perfect layers of dough.
- Cut Even Strips: Use a sharp knife or pizza cutter to make clean, even diagonal strips down the sides.
- Don’t Overstuff: As tempting as it is to add extra filling, too much can cause leaks. Trust me; I’ve learned the messy way!
- Seal It Well: When braiding, make sure to tuck in the ends securely to keep all the goodness inside.
- Chill Before Baking: If the pastry gets too warm while assembling, pop it back into the fridge for 15 minutes. Cold pastry puffs up better.
- Watch the Bake Time: Keep an eye on it after 20 minutes. You want a beautiful golden brown color, not a charred masterpiece.
Nutrition
Love This Recipe?
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