Cherry Nutella Braided Puff Pastry Tart: Quick & Flaky

This braided puff pastry tart is a showstopper that comes together in minutes. Filled with chocolate hazelnut cream, juicy dark cherries, and crunchy hazelnuts, then baked until golden and flaky, it's the perfect dessert for any gathering.

The crisscross braid looks intricate but is surprisingly simple to assemble—just cut, fill, and fold. Serve it warm with a dusting of powdered sugar and a drizzle of melted chocolate for an unforgettable treat.

Imagine a flaky, buttery puff pastry braided around a rich chocolate hazelnut filling, studded with sweet-tart cherries and toasted hazelnuts. This Cherry Nutella Braided Puff Pastry Tart delivers all that and more. It's an elegant dessert that looks like it took hours, but the store-bought puff pastry does most of the work.

The combination of textures—crisp pastry, creamy spread, juicy fruit, and crunchy nuts—makes every bite irresistible. Whether for a holiday brunch, a dinner party, or a weekend indulgence, this tart is sure to impress.

Ingredients

Why this recipe works

The braided design isn't just for looks—it creates a beautiful, evenly baked crust that holds the filling securely.

As the pastry bakes, it puffs up around the filling, forming crisp, golden layers that contrast with the soft, gooey center. The diagonal strips overlap in a pattern that exposes just enough filling to caramelize and become wonderfully sticky.

Using store-bought puff pastry ensures a foolproof, flaky base without the hassle of making pastry from scratch. The chocolate hazelnut spread provides a rich, nutty flavor that pairs perfectly with the bright acidity of cherries.

Toasted hazelnuts add a satisfying crunch, while the grated chocolate melts into the filling, creating pockets of gooey chocolate in every slice.

Notes and substitutions

For the best results, use a high-quality puff pastry that contains real butter. If the pastry is frozen, thaw it in the refrigerator overnight or on the counter for 30 minutes until pliable but still cold. Keep the pastry chilled while assembling to prevent it from becoming too soft and sticky.

Choose ripe but firm cherries for the filling—they should be sweet with a slight tartness. If fresh cherries are out of season, frozen cherries work well; just thaw and drain them thoroughly to avoid excess liquid. Dark chocolate with at least 70% cocoa adds depth, but milk chocolate can be used for a sweeter result.

• chocolate hazelnut spread: Use any chocolate spread or a mixture of melted chocolate and hazelnut butter.
• dark cherries: Sweet cherries or a mix of cherries and raspberries work well.
• hazelnuts: Almonds or pecans can replace hazelnuts.
• dark chocolate block: Use dark chocolate chips if a block is not available, but grate them coarsely.

Equipment

• Box grater
• Pastry brush
• Sharp knife
• Baking sheet
• Parchment paper
• Cutting board