Hamdi Saidani This Puff Pastry Braid is a flaky and decadent recipe, which is made with a sweet chocolate-hazelnut spread and salty roasted peanuts. It’s an incredibly easy dessert or sweet treat, ready in about 45 minutes using store-bought puff pastry.
Puff Pastry Braid Ingredients
A simple list for an impressive and delicious sweet pastry.
- 1 (9-inch square) sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1/2 cup chocolate-hazelnut spread (like Nutella)
- 1/4 cup salted roasted peanuts, chopped
- 1 large egg, beaten
- Pinch of sea salt
For the Vanilla Glaze:
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- A splash of milk
How To Make a Puff Pastry Braid
A step-by-step guide to this easy yet elegant pastry.
- Prep Oven and Pastry: Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lay the thawed puff pastry sheet on a lightly floured surface.
- Add the Filling: Mentally divide the pastry into three equal vertical sections. Spread the chocolate-hazelnut spread down the center section only, leaving a 1/2-inch border at the top and bottom. Sprinkle the chopped peanuts evenly over the spread.
- Cut the Strips: Using a sharp knife or a pizza cutter, cut the two outer sections of the pastry into diagonal or horizontal strips, about 1-inch wide, cutting from the outside edge in towards the filling.
- Create the Braid: Fold the 1/2-inch borders at the top and bottom of the pastry inward, over the filling, to seal the ends. Then, starting from one end, fold the pastry strips over the filling, alternating from the left and right sides to create a braided or plaited appearance.
- Bake the Braid: Carefully transfer the finished braid to the prepared baking sheet. Brush the entire surface with the beaten egg and sprinkle with a pinch of sea salt. Bake for 28 to 30 minutes, until the pastry is puffed up, golden brown, and cooked through.
- Glaze and Serve: While the pastry bakes, make the glaze by whisking the powdered sugar, vanilla, and a splash of milk in a small bowl until smooth. Let the baked pastry cool for 10 to 15 minutes, then drizzle the glaze over the top. Slice and serve warm.
Recipe Tips
For a perfect, flaky, and beautifully braided pastry.
- How to get the neatest braid? Try to keep your strips an even width and fold them over the filling at a slight downward angle. Sealing the top and bottom ends first, as directed, will keep the filling from oozing out during baking.
- Can I use a different filling? Absolutely! This braiding technique is incredibly versatile. You could fill it with sweet cream cheese and fruit preserves, apple pie filling with cinnamon, or a savory filling like spinach and feta or ham and cheese.
- Why brush with egg wash? The egg wash is what gives the finished pastry its beautiful, shiny, deep golden-brown color. It also helps the sea salt to adhere to the crust.
- How to handle puff pastry? The key to puff pastry is to keep it cold. Work with it while it’s still chilled from the refrigerator, and don’t let it sit out at room temperature for too long, as the butter layers can start to melt, which will prevent it from puffing up properly.
What To Serve With a Puff Pastry Braid
This sweet treat is perfect on its own.
This decadent, warm pastry is a fantastic treat for a special breakfast, brunch, or a simple dessert. It’s wonderful served with:
- A hot cup of coffee or a latte
- A scoop of vanilla bean or coffee ice cream
- A side of fresh berries
How To Store a Puff Pastry Braid
This pastry is at its best when fresh.
- Best Eaten Fresh: Puff pastry is at its flakiest and most delicious when it’s fresh and warm from the oven.
- Reheat: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat slices in a 350°F oven or an air fryer for a few minutes to restore some of the crispness.
Puff Pastry Braid Nutrition Facts
An estimated guide per serving.
- Calories: 380 kcal
- Carbohydrates: 35 g
- Protein: 6 g
- Fat: 24 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this ahead of time?
You can assemble the entire braid, cover it loosely with plastic wrap, and refrigerate it for a few hours before you plan to bake it. Just brush it with the egg wash right before it goes into the oven.
Can I use a different nut?
Yes. Toasted and chopped hazelnuts would be a classic pairing with the chocolate-hazelnut spread. Toasted almonds or pecans would also be delicious.
Why did my filling leak out?
A little bit of filling leakage is normal. To minimize it, make sure you don’t overfill the center section and be sure to fold the top and bottom ends in firmly before you start braiding to create a good seal.
Try More Recipes:
Puff Pastry Braid Recipe
Description
An incredibly easy yet impressive dessert, this puff pastry braid is filled with a sweet chocolate-hazelnut spread and salty peanuts, then baked until golden and flaky.
Ingredients
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- On a floured surface, lay out the puff pastry. Spread the chocolate-hazelnut spread down the center third of the pastry, then sprinkle with chopped peanuts.
- Cut the two outer thirds of the pastry into 1-inch wide, parallel strips.
- Fold the top and bottom ends of the pastry over the filling.
- Create the braid by folding the strips alternately over the center filling.
- Transfer the braid to the baking sheet. Brush with beaten egg and sprinkle with a pinch of sea salt.
- Bake for 28-30 minutes until golden brown and puffed.
- Whisk together the glaze ingredients. Let the pastry cool for 10-15 minutes, then drizzle with the glaze before slicing and serving warm.
Notes
- Using a store-bought, all-butter puff pastry is a fantastic shortcut for this elegant dessert.
- Keeping the puff pastry cold while you work with it is key to achieving the flakiest layers.
- This braiding technique can be used with a wide variety of sweet or savory fillings.
- The pastry is best served on the day it is baked for maximum crispness.
