Braided Pastry with Peanut Butter and Strawberry Preserve Filling

Ingredients

  • 220 gm puff pastry sheets
  • 5 tablespoons creamy peanut butter
  • 5 tablespoons Spreadit Strawberry, Basil & Champagne preserves
  • 1 egg yolk
  • 1 teaspoon water
  • Caster Sugar For Dusting

 Method

  1. Preheat oven to 350°F with oven rack in lower third of oven.
  2. Roll out your puff pastry. ** Roll it into a 11 by 10 inch rectangle. Trim the extra bits
  3. Take a spoonful of the Strawberry Basil Champagne Preserve and then add a spoonful of the peanut butter. **
  4. Alternate all the way till the bottom.
  5. Cut slits diagonally 1 inch apart on both sides of the filling.
  6. Starting at the top, fold the strip over the filling covering the filling alternating the sides like a braid. **
  7. Pinch ends of braid to seal, and fold under to enclose filling.
  8. Line the baking tray with a butter paper and place the braised pastry.
  9. Break the egg up and whisk together with some water.
  10. Brush the egg wash onto the topside of the braided pastry. **
  11. Bake for 30 mins or until nice and golden on top, rotating the baking dish every 15 mins.
  12. Let braids stand on baking sheet 5 minutes.
  13. Dust the cooled braided pastry with caster sugar for decorative effect.
  14. Let cool to room temperature and serve with coffee and custard.
Pro Tips
  • **You can either buy it at the store or if you’re feeling adventurous you can make it from starch while listening to Puff Daddy.
  • ** You can use soft cheeses or other preserves incase of nut allergies.
  • ** That’s why we call it a braided pastry, clever isn’t it.
  • ** If you do not eat eggs, you can always make a milk and sugar wash and replace the egg wash for the nice golden colour on your pastry.

 

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