With minimal ingredients and time, this Black Forest Puff Pastry Braid comes together quickly, is absolutely tasty and makes the most delicious breakfast.
I love anything Black Forest flavored. This Black Forest Puff Pastry Braid is just the tip of the iceberg when it comes to my love for the luscious chocolate and cherry combination!
This braid is perfect for breakfast, brunch or even dessert. We like to make it for a breakfast dish the most with a cup of coffee, it just goes so well together.
The chocolate and cherry flavor mixes perfectly and greats a delicious combination that is all encased in a sugar topped puff pasty braid that holds it all in.
Top it off with some whipped cream and you have a deliciously beautiful treat that I can guarantee you you will not be able to resist!
Some of my other favorite Black Forest recipes include Black Forest Cake, Black Forest Cobbler and Black Forest Lush!
WHY THIS RECIPE WORKS:
- With only 7 easily available ingredients, this is a breeze to whip up.
- You can double this recipe since puff pastry comes in two sheets per box.
- Make your own cherry pie filling instead of using canned!
HOW TO MAKE A BLACK FOREST PUFF PASTRY BRAID, STEP BY STEP:
- Preheat the oven to 400°F. Line a sheet tray with parchment paper.
- Unfold the pastry sheet and place the chocolate bar in the center. Make 7 even slits down the sides of the chocolate bar into the pastry in a diagonal. Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
- Add the cherry pie filling on top of the chocolate.
- Fold the bottom middle flap of the pastry over the filling. Braid the sides of the pastry over the filling, ending with the top flap from the middle tucking under the braid.
- In a small bowl whisk together the egg and the water, brush all over the pastry.
- Sprinkle with the sugar. Bake for 20-25 minutes until golden brown. Let cool on the sheet tray for 15-20 minutes before slicing. If you slice too soon the chocolate will run out of the pastry.
- While the pastry cools, make the whipped cream by placing the cream and powdered sugar in a medium-sized bowl, beat on medium-low speed with a hand mixer or by hand to form soft peaks. Mix in the vanilla.
- Cut the pastry into 4 triangles, serve with the whipped cream.
You couldn’t get any easier if you tried, if you need more of a tutorial on how to fold the puff pastry you can check out this youtube video.
See how easy this is to put together? You really cannot go wrong with this Puff Pastry Braid, I’m just saying! It is so so good and we just can’t get enough.
WHAT CHOCOLATE SHOULD I USE?
We recommend using a baking bar for this recipe, it fits perfectly in the center of the pastry itself. We used semi-sweet but you can use any flavor you like.
Other flavors would include German chocolate, bitter sweet, dark chocolate, white chocolate or milk chocolate. The choice is up to you and your chocolate preference.
I’m a pastry snob, not really ha, but this is simple and I love simple so we like to stick to that when it comes to baking with pastry like this so this is a great beginner recipe into pastry baking.
It looks like you spent all the time in the world on it, but in reality you didn’t and that is my favorite part, you can wow guests but know that it was super easy.
Sometimes it’s fun to trick people into thinking you slaved over something for so long when you really didn’t and then you get them ooo’s and ahhhs and you just love it, at least I do!
That is why this Black Forest Puff Pasty Braid is one of my favorite things to serve to my family or guests when we have get togethers, they jus love it.
It is one recipe that I have always gotten raving reviews on, so we are not quitting this recipe anytime soon that is for sure!
HOW TO STORE:
Puff pastry is really best eaten the same day that it is made, so I don’t recommend storing this for very long.
If you will not eat this in the first day that you make it I recommend storing in an airtight container and you can store at room temperature for maybe one more day.
WHAT ELSE CAN I FILL THIS WITH?
There are so many different variations you can make with this recipe, you can simply stuff it with any pie filling of your choice, you can even make it savory if you’d like a nice buffalo chicken mixture would be great, just leave off the sugar on top.
TIPS AND TRICKS:
- Make sure your puff pasty is defrosted, this usually takes about 40 minutes at room temperature.
- You can easily double this recipe as puff pastry sheets usually come in two packs!
- You can fill with other various pie fillings, see my notes above on options.
- This is best eaten the first day as cooked puff pastry does not store well for long periods of time.
- Defrosted Puff Pastry can be left in the refrigerator for 1-2 days before using.
- You can make your own filling for this recipe if you like instead of using canned like we do.
This Black Forest Puff Pastry Braid makes the perfect breakfast, brunch or dessert. One recipe that I highly recommend making that will be come a hit.
If you like this recipe you might also like:
If you’ve tried this BLACK FOREST PUFF PASTRY BRAID or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Black Forest Puff Pastry Braid
Ingredients
- 1 sheet puff pastry thawed
- 4 oz semi-sweet chocolate bar
- 1/2 cup cherry pie filling
- 1 large egg
- Splash of water
- 1 1/2 tsp decorators sugar
- 1/2 cup heavy whipping cream
- 4 Tbs powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Preheat the oven to 400°F. Line a sheet tray with parchment paper.
- Unfold the pastry sheet and place the chocolate bar in the center. Make 7 even slits down the sides of the chocolate bar into the pastry in a diagonal. Remove the top and bottom triangles from the outer thirds of the puff pastry. Refer to the photo tutorial in the post.
- Add the cherry pie filling on top of the chocolate.
- Fold the bottom middle flap of the pastry over the filling. Braid the sides of the pastry over the filling, ending with the top flap from the middle tucking under the braid.
- In a small bowl whisk together the egg and the water, brush all over the pastry. Sprinkle with the sugar.
- Bake for 20-25 minutes until golden brown.
- Let cool on the sheet tray for 15-20 minutes before slicing. If you slice too soon the chocolate will run out of the pastry.
- While the pastry cools, make the whipped cream by placing the cream and powdered sugar in a medium-sized bowl, beat on medium-low speed with a hand mixer or by hand to form soft peaks. Mix in the vanilla.
- Cut the pastry into 4 triangles, serve with the whipped cream.
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