Cream Cheese Strawberry Braided Pastry Recipes

CREAM CHEESE STRAWBERRY BRAIDED PASTRY

Steps:

• Preheat the oven at 200 C/ 390 F.
• Cream cheese spread - combine all ingredients in a bowl - set aside.
• Roll puff pastry to a rectangle - 12 x 6-inches wide.
• Transfer to a parchment paper so it's easier to move to the baking tray.
• Mark the pastry at 1 1/2" from both edges lengthways (see video).
• Cut off two corners (triangles) from the top and bottom - see video.
• Spread a generous amount of cream cheese down the center (I prefer to use a piping bag).
• Then, spread a generous amount of strawberry jam over the cream cheese mixture.
• Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
• Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
• Braid the pastry by crossing the strips over the filling overlapping each other (see video).
• When you reach the end, you can overlap any excess strips or cut them off.
• Pick the pastry with the parchment paper and transfer it to the baking tray.
• Brush the pastry with beaten egg.
• Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
• Remove from the oven and let cool for at least 10 minutes- Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
• Serve warm or room temperature.

RUSTIC BRAIDED STRAWBERRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
• In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
• Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.
• Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve.

STRAWBERRY (OR ANY BERRY REALLY) PUFF PASTRY BRAID

Steps:

• Preheat the oven to 400 degrees F.
• Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.
• Beat the egg and 1 tablespoon water in a small bowl with a fork.
• Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.
• Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.