Cheesy Spinach Artichoke Puff Pastry Braid Step-by-step instructions

Before you start

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Thaw the puff pastry according to package instructions, usually about 30 minutes at room temperature or overnight in the refrigerator.

If using frozen spinach, thaw it and squeeze out all excess moisture. Drain and chop the artichoke hearts. Shred the gruyere cheese if not already shredded. Beat the egg for the egg wash and set aside.

Instructions

Prepare the Filling and Pastry

1. 1Make the Filling
   In a medium bowl, combine the cream cheese, spinach, artichoke hearts, and shredded gruyere. Mix until evenly distributed and creamy.
   Look for The filling should be thick and spreadable, with no large lumps of cream cheese.
   Tip Make sure the spinach is very dry to avoid a soggy pastry.
2. 2Prepare the Pastry
   On a lightly floured surface, roll the puff pastry sheet into a 12x10-inch rectangle. Transfer to a parchment-lined baking sheet.
   Look for The pastry should be smooth and even, about 1/4 inch thick.
   Tip Keep the pastry cold for easier handling.

At this stage, the filling should be smooth and well combined, with no streaks of cream cheese. The pastry should be rolled into an even rectangle and transferred to the baking sheet. Everything should be cold and ready for assembly.

Assemble the Braid

3. 3Spread the Filling
   Spoon the filling down the center of the pastry in a thick log, leaving about 2 inches on each side.
   Look for The filling should be mounded but not overflowing.
   Tip Use a spatula to keep the filling evenly distributed.
4. 4Cut the Strips
   Using a sharp knife, cut diagonal strips about 1 inch wide along both sides of the pastry, from the filling to the edge.
   Look for Strips should be even and reach the filling but not cut through it.
   Tip Wipe the knife clean between cuts for neat edges.
5. 5Braid the Pastry
   Fold the strips over the filling, alternating from left and right, to create a tight braid. Tuck the ends under.
   Look for The braid should be snug and the filling fully enclosed.
   Tip Press the strips gently to seal.

The filling should be neatly mounded in the center, and the strips should be evenly cut. The braid should look tight and uniform, with the filling completely enclosed. The pastry should still be cold and firm.

Bake to Golden Perfection

6. 6Brush and Sprinkle
   Brush the entire braid with the beaten egg, then sprinkle with sesame seeds.
   Look for The pastry should be evenly coated and shiny.
   Tip Avoid brushing the cut edges too heavily to keep them crisp.
7. 7Bake the Braid
   Bake at 400°F (200°C) for 20–25 minutes, until the pastry is puffed and golden brown and the cheese is bubbly.
   Look for The crust should be deep golden and flaky, with cheese visible at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
8. 8Cool and Serve
   Let the braid cool on the baking sheet for 5 minutes before slicing. Serve warm.
   Look for The pastry will crisp as it cools slightly.
   Tip Use a serrated knife to slice cleanly.

The braid should be deeply golden, puffed, and flaky. The cheese should be visibly melted and bubbly at the edges. The kitchen should smell of butter and toasted cheese. Let it cool slightly before slicing.

Common mistakes

A soggy bottom can happen if the filling is too wet. Be sure to squeeze the spinach completely dry and drain the artichokes well. Overfilling the pastry can cause the braid to burst open during baking, so keep the filling within the designated area.

Also, if the pastry is too warm when cutting the strips, they may stick together; chill the pastry briefly if needed. Finally, avoid over-baking, as the cheese can become tough and the pastry dry.

How to tell it’s done

The braid is done when the pastry is puffed, deep golden brown, and feels crisp to the touch.

The cheese should be bubbling at the edges and the internal temperature of the filling should reach at least 160°F (71°C) to ensure the egg is fully cooked.

If the pastry browns too quickly, cover loosely with foil and continue baking until the center is hot and the pastry is cooked through.

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