Cherry Mascarpone Braided Puff Pastry with White Chocolate Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the pastry warm, within a couple of hours of baking. If you need to reheat it, place it in a 350°F (175°C) oven for 5 to 10 minutes to crisp up the pastry again. Avoid microwaving, as it will make the pastry soggy.

To make slicing easier, use a serrated knife and gently saw through the pastry rather than pressing down. This will help keep the layers intact.

If you have leftover icing, you can drizzle more over each serving. The braid looks beautiful on a serving board, garnished with extra cherries or mint leaves if desired.

Variations

• Berry Mascarpone Braid: Swap the cherries for a mix of fresh raspberries, blueberries, and sliced strawberries. Reduce the sugar in the mascarpone to 1 tablespoon, as berries are sweeter. Proceed with the same braiding and baking instructions.
• Chocolate Hazelnut Braid: Replace the white chocolate with 1/2 cup chocolate-hazelnut spread and skip the cherries. Spread the mascarpone, then dollop the hazelnut spread over it. Top with chopped toasted hazelnuts. Bake as directed.
• Apple Cinnamon Braid: Use 2 cups diced apples tossed with 1 teaspoon cinnamon and 2 tablespoons brown sugar instead of cherries. Omit the white chocolate. After baking, drizzle with a simple powdered sugar glaze and sprinkle with cinnamon.
• Savory Spinach and Cheese Braid: Omit the sugar and vanilla from the mascarpone. Spread the mascarpone with 1 cup shredded mozzarella, 1 cup chopped cooked spinach, and a pinch of nutmeg. Skip the cherries and chocolate. Bake at 375°F (190°C) for 25-30 minutes.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-8 minutes.

Freezer

Freeze the baked, cooled pastry (without icing) for up to 2 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven for 10 minutes.

Reheat

Reheat slices on a baking sheet in a 350°F (175°C) oven for 5-8 minutes until warm and crisp. Avoid microwaving to keep the pastry flaky.

Store leftover braided pastry in an airtight container in the refrigerator for up to 3 days. The pastry may soften slightly, but it will still taste delicious.

To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5 to 8 minutes until heated through and the pastry is crisp again.

You can assemble the braided pastry up to 1 day ahead, but do not bake it. After braiding, cover the baking sheet with plastic wrap and refrigerate.

Before baking, let it sit at room temperature for 10 minutes while the oven heats. You may need to add a couple of minutes to the baking time if the pastry is very cold.

Serving ideas

Serve the braided pastry warm or at room temperature. It is wonderful on its own, but a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream takes it over the top.

For brunch, pair it with fresh coffee or tea. The combination of flaky pastry, creamy filling, and juicy cherries is satisfying any time of day.

To serve, slice the braid into 8 portions with a serrated knife. Each slice shows off the beautiful spiral of pastry and filling. Drizzle with the vanilla icing just before serving for the best presentation. Leftover icing can be stored in the refrigerator for up to a week; whisk before using.

Frequently asked questions

Recipe card

Cherry Mascarpone Braided Puff Pastry with White Chocolate

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 1 1/2 cups dark cherries, pitted
• 1 cup mascarpone cheese
• 1 tsp vanilla extract
• 2 tbsp granulated sugar
• 4 oz white chocolate, grated
• 1 cup confectioners' sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. Place the braided pastry on the prepared baking sheet and refrigerate for 15 minutes. This helps the pastry hold its shape while baking.
6. 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.
7. 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.
8. 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.
9. 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.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

410

Protein

5 g

Carbohydrates

45 g

Fat

24 g

Fiber

1 g

Sugar

25 g

Sodium

220 mg

Automatic estimate from the ingredient list, not laboratory-verified.