Blackberry Mascarpone Braided Puff Pastry Strudel Step-by-step instructions

Before you start

Before starting, ensure the puff pastry is thawed but still cold. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Grate the lemon white chocolate and set aside.

Have the lemon mascarpone cream at room temperature for easy spreading. Wash and dry the blackberries thoroughly. Beat the egg for the egg wash in a small bowl. Measure the lemon icing or prepare it if making from scratch.

Instructions

Prepare and Fill

1. 1Prepare the Pastry and Chocolate
   Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry sheet into a 12x10-inch rectangle. Using a sharp knife, cut diagonal fringe strips along both sides of the pastry, leaving the center intact. Grate the lemon white chocolate on a box grater into a pile of curls.
   Look for The pastry has even strips on both sides and a solid center strip about 3 inches wide.
   Tip Keep the pastry cold while working to prevent sticking.
2. 2Spread the Cream
   Spread the lemon mascarpone cream down the center of the pastry, covering the solid strip evenly.
   Look for The cream is smooth and about 1/2 inch thick.
   Tip Leave a 1-inch border at the top and bottom to seal the braid.

At the end of this phase, you should have a pastry sheet with diagonal strips on both sides and a clean center.

The lemon mascarpone cream is spread evenly, and the blackberries and grated chocolate are piled on top. The pastry is still cold and firm, which is exactly what you want before braiding.

Braid and Egg Wash

3. 3Add the Filling
   Pile the fresh blackberries on top of the cream, then sprinkle the grated lemon white chocolate over the berries.
   Look for The filling is evenly distributed and slightly mounded.
   Tip Pat the berries dry if they are very juicy.
4. 4Braid the Pastry
   Fold the pastry strips alternately over the filling, crossing them in the center to create a tight braid. Tuck the ends under to seal. Brush the entire braid with the beaten egg.
   Look for The braid is even and golden from the egg wash.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Work quickly to keep the pastry cold.

The braid is tightly woven with the strips crossing alternately. The ends are tucked under, and the entire surface is brushed with egg wash. The pastry looks neat and shiny, and the filling is completely enclosed. This is the moment to make sure the braid is even and the seal is secure.

Bake and Finish

5. 5Bake the Strudel
   Bake for 25-30 minutes, until the pastry is puffed and deep golden brown. The internal temperature of the egg wash should reach 160°F (71°C) to ensure it is fully cooked.
   Look for The pastry is golden and flaky, and the filling is bubbling slightly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the pan halfway through baking for even browning.
6. 6Drizzle and Serve
   Let the strudel cool on the baking sheet for 10 minutes. Drizzle the lemon icing across the warm braid. Slice and serve warm.
   Look for The icing sets slightly and the slices hold together.
   Tip Use a serrated knife for clean slices.

The strudel emerges from the oven with a deep golden, flaky crust. The filling is hot and fragrant. After a brief rest, the lemon icing is drizzled across the top, creating a glossy finish. The slices reveal a beautiful spiral of pastry, cream, and berries.

Common mistakes

One common mistake is overfilling the pastry, which can cause the filling to leak out during baking. Keep the filling within the center strip and don't overpile. Another issue is underbaking—if the pastry isn't deep golden brown, it will be doughy.

Also, if the blackberries are very juicy, they can make the pastry soggy; pat them dry before using. Finally, don't skip the egg wash; it gives the pastry its beautiful shine and helps the braid hold together.

How to tell it’s done

The strudel is done when the pastry is puffed and deep golden brown all over. The filling should be hot and bubbling slightly through the braid.

To be certain the egg wash is fully cooked, insert an instant-read thermometer into the thickest part of the pastry; it should read at least 160°F (71°C). Let the strudel cool for 10 minutes before drizzling with icing to allow the filling to set slightly, making it easier to slice.

• Egg dishes: 160°F (71°C) in the thickest part