Cherry Nutella Braided Puff Pastry Strudel with Chocolate and Hazelnuts Step-by-step instructions

Before you start

Thaw the puff pastry in the refrigerator until it is cold and pliable but still firm enough to cut cleanly. Toast the hazelnuts in a dry skillet over medium heat until they smell nutty and turn lightly golden, then chop them coarsely. Pit the dark cherries and pat them dry with paper towels so the filling stays thick.

Chill the chocolate bar so it grates into fine shavings rather than smearing. Beat the egg with a tablespoon of water and set the silicone brush beside it. Heat the oven to 400°F (200°C) and line the metal baking tray with parchment paper so the braid can be moved onto it without tearing.

Instructions

Pastry, fillings and cuts ready

1. 1Prepare the pastry and fillings
   Heat the oven to 400°F (200°C) and line a metal baking tray with parchment paper. Unroll the thawed puff pastry on a wooden cutting board. Spread the pitted cherries and the toasted chopped hazelnuts in small bowls nearby, then grate the chilled chocolate over the board with a box grater until fine curls and shavings pile up.
   Look for Chocolate shavings are fine and loose, and the pastry lies flat on the board.
   Tip Keep the chocolate cold so it grates cleanly and does not smear on the box grater.
2. 2Cut the diagonal slits
   Using a long sharp knife, cut the pastry lengthwise down the center, leaving a strip of about 3 inches in the middle. Make diagonal cuts about 1 inch apart along both sides, so you end up with even strips that can be folded over the filling.
   Look for Strips are even, with the center panel left uncut and intact.
   Tip A sharp knife cuts through the layers cleanly and keeps the edges from squashing.

At the end of this phase, the puff pastry lies flat on the wooden board, the cherries and hazelnuts sit in their bowls, and a fine pile of grated chocolate has collected beside them. The pastry should feel cool and firm, not soft or sticky.

Before moving on, check that the diagonal slits are even on both sides of the center strip, that the strips are wide enough to fold over the filling, and that the center panel is still intact. If the pastry has become soft and difficult to handle, chill it for ten minutes before continuing, so the braid holds its shape when you lift it onto the tray.

Filling spread and braid formed

3. 3Layer the filling down the center
   Spread the Nutella down the center strip of the pastry. Scatter the cherries, the chopped hazelnuts and the grated chocolate over the spread, keeping the filling in a neat line so it stays inside the braid.
   Look for The filling sits in a tidy line with the cherries visible across the Nutella.
   Tip Pat the cherries dry first so the filling does not make the pastry soggy.
4. 4Fold and braid the strips
   Fold the strips over the filling one after another, alternating from each side so they cross over one another. Pinch the ends together, then carefully lift the braided loaf onto the lined metal baking tray.
   Look for The braid is closed and the filling is fully enclosed between the strips.
   Tip Gently tuck the ends under so the loaf keeps its shape while baking.
5. 5Brush with egg wash
   Beat the egg with 1 tablespoon of water. Brush the whole surface of the braid evenly with the egg wash using a silicone brush, covering the top and the sides for an even golden color.
   Look for The surface looks glossy and evenly coated, with no dry patches.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Brush lightly so the egg wash does not pool in the folds of the braid.

At the end of this phase, the Nutella forms a smooth band down the center of the pastry, with cherries, hazelnuts and chocolate shavings scattered evenly across it. The strips should be folded over the filling and crossed into a closed, plaited loaf with the ends neatly tucked under. Look for an even braid with no gaps where filling can escape. Check that the loaf is lifted onto the lined tray in one piece, then brush the entire surface with egg wash until it looks glossy and evenly coated. Any small gaps can be pinched closed with your fingers before the egg wash goes on.

Golden strudel baked and finished

6. 6Bake until puffed and golden
   Bake the strudel on the middle rack for about 25 minutes, until the pastry is puffed, deep golden and flaky. Check that the center of the filling is hot and the cherries have softened. Let it rest on the tray for about 10 minutes before slicing.
   Look for The braid is deep golden, puffed and crisp at the edges, with the filling bubbling a little.
   Tip If the top browns too fast, tent it loosely with foil for the last 5 minutes.
7. 7Dust, drizzle and serve
   Dust the cooled strudel with powdered sugar and drizzle melted chocolate over the top. Slice it crosswise and serve warm, so the cherry and hazelnut filling shows through the braided layers.
   Look for Powdered sugar covers the top and the melted chocolate sets in thin lines.
   Tip Drizzle the melted chocolate just before serving so it stays glossy.

At the end of this phase, the braid has puffed up, the pastry is deep golden and flaky, and the edges look crisp. A faint sweet smell of baked butter and warm chocolate should fill the kitchen. Let the strudel rest on the tray for about ten minutes so the filling sets slightly and slices cleanly. Check that the pastry is not pale or doughy in the thick parts of the braid, and that the filling is hot in the center. Once cooled a little, dust with powdered sugar and drizzle with melted chocolate before serving warm.

Common mistakes

The most common problem is working with pastry that has warmed up, because soft layers tear and the braid loses its shape. Keep the sheet cold until the moment you cut it, and move quickly once it is on the board. Another frequent mistake is overfilling the center, which pushes the Nutella out through the strips in the oven.

Use a modest line of filling and keep the cherries well drained. Also avoid brushing the egg wash too thickly, since it pools in the folds and can look patchy rather than glossy. If the top colors faster than the middle, tent the strudel loosely with foil for the last few minutes of baking so the inside finishes evenly without burning the surface.

How to tell it’s done

The strudel is done when the pastry is fully puffed, deep golden on the top and sides, and feels firm and crisp when you press the edges lightly. The braid should look dry on the surface, not pale or shiny with raw dough. The filling should be hot all the way through, and the cherries should look soft and glossy.

Because the filling contains egg in the wash and the pastry is baked through, a properly baked strudel is set and fully cooked. If one thick section still looks pale, return the tray to the oven for two or three extra minutes, checking closely so the top does not darken too far.

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