This strawberry hazelnut cream braid recipe is a decadent dessert full of rich and creamy hazelnut cream and sliced strawberries. However, these flaky pastries are delicious for breakfast with a strong cup of coffee, too.
To make the strawberry hazelnut cream braid, you spread puff pastry with hazelnut cream before topping it with sliced strawberries. Then, some of the pastry dough gets cut into strips and arranged on top of the strawberries and hazelnut cream before being brushed with egg wash, garnished with egg wash, and baked in the oven. These flaky pastries are so delicious when they are served warm from the oven.
What is a Strawberry Hazelnut Cream Braid?
A strawberry hazelnut cream braid is a puff pastry dessert filled with hazelnut cream and fresh strawberries. The pastry has a flaky texture and a braided appearance so that you can see the filling through it.
Pro Tips
- Keep the puff pastry in the fridge until you are ready to work with it as it is easier to work with cold puff pastry rather than room temperature puff pastry.
- Choose ripe unblemished strawberries for the best flavor.
- Thoroughly brush the pastries with the egg wash to ensure they bake to an even golden brown.
- Bake the pastries on a parchment-lined baking sheet to make clean up easier.
Frequently Asked Questions
Can I Use Another Type of Fruit in the Puff Pastry Braid?
Absolutely! If you don’t have strawberries on hand, these pastries would also be delicious with fresh raspberries, sliced plums, or sliced peaches.
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you definitely could! While fresh strawberries taste the best in this recipe, frozen ones will work in a pinch.
How Can I Tell the Puff Pastry is Baked?
You will be able to tell when the pastries are fully baked when they are golden on their bottoms and top, and puffed up.
How to Store the Strawberry Hazelnut Cream Braid
Leftover strawberry hazelnut braided pastries can be stored in a sealed container at room temperature for up to 3 to 4 days.
Ingredients
How to Make Strawberry Hazelnut Cream Braid
Spread hazelnut cream in the middle third on a sheet of puff pastry. Top it with two rows of sliced strawberries.
Spread hazelnut cream in the middle third on a sheet of puff pastry. Top it with two rows of sliced strawberries.
Cut four slits into the corners of the pastry near the hazelnut cream and strawberries and fold the two strips over top.
Cut four slits into the corners of the pastry near the hazelnut cream and strawberries and fold the two strips over top.
Cut the two sides of the pastry into horizontal strips and arrange them on top of the pastry to form a braid. Place the pastries on a parchment-lined baking sheet, brush them with egg wash, and sprinkle them with almond slices. Bake them in a 356 F (180 C) oven for 15 minutes.
Cut the two sides of the pastry into horizontal strips and arrange them on top of the pastry to form a braid. Place the pastries on a parchment-lined baking sheet, brush them with egg wash, and sprinkle them with almond slices. Bake them in a 356 F (180 C) oven for 15 minutes.
Serve dusted with powdered sugar.
;Resize,width=767;)
