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This Puff Pastry Braid looks like it came from a fancy bakery, but it is really just store bought puff pastry wrapped around melty chocolate and sweet cherry pie filling. I whip one up on a *lazy weekend morning* and my girls think I am a pastry genius. If you love an easy braided pastry, our cranberry orange braid is another stunner.
Between the flaky golden crust, the gooey black forest filling, and a dollop of fresh whipped cream, it is pure showstopper with almost no effort.
Puff Pastry Braid Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 30 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 669kcal
- 🌶️ Flavor Profile: Flaky and buttery with melty chocolate, sweet cherries, and whipped cream
- ✋ Difficulty: Easy, on par with our apple toaster strudel
Quick Answer
Lay a thawed puff pastry sheet flat, place your filling down the center, then cut even diagonal slits along both sides. Fold the strips over the filling, alternating sides to create a braided look, and tuck the ends under. Brush with egg wash, sprinkle with sugar, and bake at 400 degrees until puffed and golden. This black forest version uses a chocolate bar and cherry pie filling for a bakery worthy braid in 30 minutes.
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Why This Recipe Works
Click to see the technique science
- Store bought puff pastry. One thawed sheet of puff pastry does all the heavy lifting, so there is no dough to make from scratch.
- The braid is easier than it looks. Cutting even slits and folding the strips over creates that impressive woven look with zero special skills.
- Chocolate plus cherry is classic. A whole chocolate bar melts into the warm cherry filling for that beloved black forest flavor combo.
- Egg wash and sugar finish. Brushing with egg wash and a sprinkle of sugar gives the braid its shiny, golden, crackly top.
- Whipped cream seals the deal. A quick homemade whipped cream on the side keeps it tasting like a true black forest dessert.
Why You’ll Love This Recipe
- It looks like a bakery masterpiece but uses simple shortcut ingredients.
- It comes together in about 30 minutes from start to finish.
- It is the perfect cozy brunch pastry, right alongside our apple toaster strudel.
Key Ingredients
Just a short list of simple ingredients turns into this stunning braid. Here are the key players.
- Puff pastry: One thawed sheet is the flaky, buttery base. Keep it cold so it is easy to fold and braid.
- Semi sweet chocolate bar: Melts into the center for rich, gooey chocolate in every slice.
- Cherry pie filling: Brings that signature black forest sweetness and a pop of juicy cherry.
- Egg: Whisked with water for an egg wash that gives the braid its golden, glossy shine.
- Heavy whipping cream: Beaten with powdered sugar and vanilla into a soft whipped cream for serving.
See recipe card for exact quantities.
Variations and Substitutions
Here are some fun ways to switch up this puff pastry braid.
- Different fillings: Swap the cherry for apple, blueberry, or raspberry pie filling for a whole new braid.
- Nutella swirl: Spread Nutella in place of the chocolate bar for an even gooier center.
- Add nuts: Sprinkle sliced almonds over the egg wash before baking for crunch.
- Make hand pies instead: Want individual portions? Try our air fryer blueberry hand pies.
- Glaze it: Skip the whipped cream and drizzle with a simple powdered sugar glaze, like our apple fritters.
How to Make Puff Pastry Braid
- Preheat the oven to 400 degrees. Unfold the puff pastry on a lined sheet tray, place the chocolate bar in the center, and cut 7 even diagonal slits down each side, removing the top and bottom corner triangles.
- Spoon the cherry pie filling on top of the chocolate bar.
- Fold the bottom middle flap of the pastry up over the filling.
- Braid the side strips over the filling, alternating sides, and tuck the top flap under the braid to finish.
- Whisk the egg with a splash of water and brush it all over the braid.
- Sprinkle the top with decorators sugar.
- Bake for 20 to 25 minutes until golden brown, then let it cool on the tray for 15 to 20 minutes so the chocolate sets.
- While it cools, beat the cream with powdered sugar to soft peaks, mix in the vanilla, then slice the braid into 4 and serve with the whipped cream.
Recipe Tips & Tricks
- Keep the pastry cold. Cold puff pastry holds its shape and puffs higher, so work quickly and chill it if it softens.
- Cut even slits. Evenly spaced strips give you that clean, professional braided look.
- Do not overfill. A modest amount of filling keeps it from leaking out the sides as it bakes.
- Let it cool before slicing. Cutting too soon lets the molten chocolate run right out, so be patient for 15 to 20 minutes.
- Use a sharp knife. A serrated knife and a gentle sawing motion gives you clean slices without squishing the braid.
- Serve it warm. This braid is best slightly warm so the chocolate is still soft and the pastry is crisp.
Serving Ideas and Suggestions
Slice this puff pastry braid into 4 generous pieces and serve each with a big dollop of the fresh whipped cream. It is gorgeous on a brunch table, as a holiday dessert, or with coffee on a slow weekend morning.
Round out a pastry spread with our cranberry orange braid, a plate of air fryer blueberry hand pies, and a few mini cheesecakes so there is a little something for everyone.
For a bigger dessert table, add our lemon blueberry trifle or warm apple toaster strudel to keep the cozy bakery vibe going.
Puff Pastry Braid FAQs
You can assemble the braid and keep it covered in the fridge for a few hours before baking. For the best flaky texture, bake it fresh and serve warm the same day.
Almost anything. Try apple, blueberry, or raspberry pie filling, Nutella, cream cheese, or even a savory filling. Just avoid anything too wet so the pastry stays crisp.
Do not overfill, keep the pastry cold before baking, and let the braid cool on the tray so steam can escape. Baking at a high 400 degrees also helps it crisp up.
That usually happens when you slice it too soon. Let the braid cool for 15 to 20 minutes so the chocolate firms back up before cutting.
Store cooled leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to 4. Reheat in a 350 degree oven or air fryer to bring back the crispness.
Yes. Freeze the baked, cooled braid wrapped well for up to 2 months. Reheat from frozen in a 350 degree oven until warmed through and crisp.
Loving easy braided pastries? Try our cranberry orange braid next.
Black Forest Puff Pastry Braid
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
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