Black Forest Puff Pastry Braid Recipe

For breakfast or dessert, a Pastry Braid is sure to impress. With Black Forest flavors, this one is a knockout!

Course Breakfast, Dessert

Cuisine American

Keyword Pastry Braid

Prep Time 5

Cook Time 25

Rest Time 20

Servings servings

Calories 669kcal

Author Dana DeVolk

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.

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.