Cherry Mascarpone Braided Puff Pastry with White Chocolate Step-by-step instructions

Before you start

Before starting, make sure the puff pastry is thawed but still cold. Pit the cherries if using fresh, and grate the white chocolate.

Measure all ingredients and have them ready. Line a baking sheet with parchment paper. Heat the oven to 400°F (200°C). Keep the pastry in the refrigerator until ready to use.

Instructions

Prep the Pastry and Filling

1. 1Prepare the pastry and filling
   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 strips along both long sides, about 1 inch wide, leaving the center section intact. In a small bowl, stir together the mascarpone, vanilla extract, and granulated sugar until smooth. Pit the cherries if not already pitted. Grate the white chocolate on a box grater into a pile of curls.
   Look for The pastry has a clean center strip with diagonal strips on both sides. The mascarpone mixture is smooth and creamy.
   Tip Keep the pastry cold while working so it stays easy to handle and bakes up flaky.
2. 2Spread the mascarpone filling
   Spread the mascarpone mixture evenly down the center of the pastry, from top to bottom, leaving a small border at each end. The filling should be about 2 inches wide.
   Look for The filling is a smooth, even band down the middle.
   Tip Use an offset spatula or the back of a spoon for an even layer.
3. 3Add cherries and white chocolate
   Scatter the pitted cherries evenly over the mascarpone filling. Sprinkle the grated white chocolate curls over the cherries, reserving a few for garnish if desired.
   Look for The cherries and chocolate cover the filling in a single layer.
   Tip Pat the cherries dry with a paper towel if they are very juicy to avoid a soggy pastry.

At the end of this phase, you should have a neatly cut pastry sheet with diagonal strips on both sides, a smooth mascarpone filling, pitted cherries, and a pile of white chocolate curls. The pastry should still be cold and firm. The filling should be well-combined and spreadable.

Braid and Bake

4. 4Braid the pastry
   Starting at one end, fold the top flap of pastry down over the filling. Then take a strip from the left side and fold it over the filling at a slight angle. Take a strip from the right side and fold it over, crossing the first strip. Continue alternating left and right strips, overlapping them slightly, until the filling is completely enclosed. Tuck the bottom flap up over the last strips.
   Look for The pastry forms a neat lattice braid, with the filling visible between the strips.
   Tip Don't stretch the strips too tightly; let them rest naturally for a flaky result.
5. 5Chill the braided pastry
   Place the braided pastry on the prepared baking sheet and refrigerate for 15 minutes. This helps the pastry hold its shape while baking.
   Look for The pastry is firm to the touch after chilling.
   Tip Chilling prevents the butter in the pastry from melting too quickly, resulting in a flakier crust.
6. 6Bake the pastry
   Bake the pastry in the preheated oven for 25 to 30 minutes, until the pastry is puffed and deep golden brown. An instant-read thermometer inserted into the filling should read at least 160°F (71°C) to ensure any raw eggs in the mascarpone are fully cooked.
   Look for The pastry is golden brown and puffed, and the filling is bubbling slightly at the edges.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip If the top browns too quickly, loosely cover with foil for the last 10 minutes.

The pastry is now braided into a neat lattice, with the filling visible between the strips. After chilling, it goes into the oven.

You'll see the pastry puff up and turn golden brown. The kitchen will smell buttery and sweet. The filling should be bubbling at the edges, and the pastry should be deeply golden.

Finish and Serve

7. 7Cool slightly
   Transfer the baking sheet to a wire rack and let the pastry cool for at least 10 minutes. The filling will be very hot, so cooling allows it to set slightly and makes slicing easier.
   Look for The pastry is warm but not steaming hot; the filling has firmed up a bit.
   Tip Cooling for 10 minutes also lets the flavors meld.
8. 8Make the vanilla icing
   In a small bowl, whisk together the confectioners' sugar, milk, and vanilla extract until smooth and pourable. Add a little more milk if needed to reach a drizzling consistency.
   Look for The icing is smooth and thick but flows off a spoon.
   Tip For a thicker icing, add a bit more sugar; for a thinner one, add milk a drop at a time.
9. 9Drizzle and serve
   Drizzle the vanilla icing across the warm pastry in a zigzag pattern. Let the icing set for a few minutes, then slice and serve warm or at room temperature.
   Look for The icing is glossy and drips down the sides of the braid.
   Tip Use a sharp serrated knife to cut clean slices without squishing the pastry.

The pastry has cooled slightly, and the vanilla icing is drizzled over the top in a glossy zigzag. The icing should be set enough to hold its shape but still soft. The pastry is ready to slice and serve, revealing the golden crust, creamy filling, and shiny icing.

Common mistakes

A common mistake is overfilling the pastry, which can cause the filling to leak out during baking. Keep the filling within the center section and don't pile it too high.

Another issue is not chilling the braided pastry before baking; this helps the pastry hold its shape and bake up flaky. If the pastry browns too quickly, tent it with foil. Finally, make sure the cherries are well-drained and patted dry to avoid a soggy pastry.

How to tell it’s done

The pastry is done when it is deep golden brown and puffed, and the filling is bubbling slightly around the edges. To ensure food safety, the internal temperature of the filling should reach at least 160°F (71°C) on an instant-read thermometer.

This is especially important because the mascarpone filling contains eggs. Let the pastry cool for at least 10 minutes before slicing so the filling sets slightly and the pastry is easier to cut.

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