For the cherry filling:
- 2 cups Cherriespitted and halved
- ⅓ cup Granulated sugar
- 2 tbsp Cornstarch
- 1 tbsp fresh Lemon juice
- ¼ cup Water
- ¼ tsp Almond extract
For the pastry:
- 1 sheet Frozen puff pastrythawed
- ¼ cup Chocolatechopped
- 1 Eggs
- 1 tbsp Turbinado sugar
Braided Cherry & Chocolate Pastry
I can’t think of a more decadent combination than cherries and chocolate, can you? If you love this flavor combination as much as I do, then Braided Cherry & Chocolate Pastry is the recipe for you.
To make these, start by making the cherry filling. Roll out some puff pastry dough on a lightly floured surface until it is 12 inches long. Cut strips of pastry and place cherry filling in the center. Criss cross the dough over the filling. Brush with beaten egg and sprinkle with turbinado sugar. Bake in the oven for 15-20 minutes and that’s it! A tasty flavor sensation in under 1 hour.
To make Braided Cherry & Chocolate Pastry, you will need the following ingredients:
Steps to make Braided Cherry & Chocolate Pastry
1 | Prepare cherry filling | 10 |
Bring 2 cups of cherries, ⅓ cup of granulated sugar, 2 tablespoons of cornstarch, 1 tablespoon of fresh lemon juice and ¼ cup of water to a boil over low heat while stirring often. After about 8 minutes, remove the saucepan from the heat and stir in ¼ teaspoon of almond extract. Leave to cool completely before using. | ||
2 | Heat the oven and prepare a baking sheet | 5 |
Preheat the oven to 425 °F. | ||
3 | Roll out pastry | 1 |
With a rolling pin, roll the puff pastry sheet until it is about 12 inches long and place it on the parchment lined baking sheet. | ||
4 | Cut pastry | 1 |
Cut 1-inch strips along the sides of the pastry, leaving about 3 inches uncut in the center. | ||
5 | Place cherry filling and chocolate | 2 |
Spoon the cherry filling onto the center of the pastry and scatter over the chopped chocolate. | ||
6 | Braid pastry | 2 |
Criss cross the pastry strips over one another until you reach the end. | ||
7 | Brush with beaten egg | 1 |
Whisk an egg in a small bowl. Brush the pastry with the beaten egg and sprinkle the tops with turbinado sugar. | ||
8 | Bake | 20 |
Bake for 15-20 minutes until the pastry is golden brown and flaky. | ||
9 | Serve | |
Serve with whipped cream or ice cream. | ||
