Cherry Nutella Strudel Braided Puff Pastry Tart

This braided puff pastry tart is a showstopper that comes together in under an hour. A sheet of store-bought puff pastry is filled with chocolate hazelnut spread, dark cherries, and grated hazelnut chocolate, then braided into a beautiful golden loaf.

The result is crisp, flaky layers with a warm, gooey center. Perfect for brunch, dessert, or any celebration.

This Cherry Nutella Strudel Braided Puff Pastry Tart is a gorgeous pastry that tastes as good as it looks. The combination of rich chocolate hazelnut spread, tart dark cherries, and crunchy hazelnuts wrapped in buttery puff pastry is irresistible.

The braided shape makes it perfect for sharing, and it's surprisingly simple to assemble. Serve it warm with a dusting of powdered sugar and a drizzle of melted chocolate for an unforgettable treat.

Ingredients

Why this recipe works

The braided technique not only looks impressive but also ensures that the filling stays enclosed and bakes evenly. The strips of pastry create a lattice that allows steam to escape, preventing a soggy bottom and promoting a crisp, golden crust.

This method also makes slicing easy and neat, with each piece showing a beautiful cross-section of flaky pastry and gooey filling.

Using store-bought puff pastry is a shortcut that delivers professional results. The high butter content creates those delicate, airy layers that puff up dramatically in the oven. Combined with the rich chocolate hazelnut spread and juicy cherries, the tart has a perfect balance of textures and flavors: crisp, creamy, fruity, and nutty.

Notes and substitutions

Choose a good-quality chocolate hazelnut spread for the best flavor. Dark cherries work best because their tartness contrasts with the sweetness of the chocolate; if using sweet cherries, you may want to reduce the sugar elsewhere. The hazelnut chocolate adds an extra layer of nuttiness, but you can substitute regular dark chocolate if needed.

Puff pastry must be thawed according to the package instructions, usually overnight in the refrigerator. Keep it cold until ready to use; if it warms up, it becomes sticky and difficult to handle.

A sharp knife is essential for cutting clean strips. You can also use a pizza cutter for the fringe. If you don't have a baking sheet, a large baking dish works, but the pastry may not brown as evenly.

• dark hazelnut chocolate: Use 2 oz dark chocolate plus 2 tbsp chopped hazelnuts if you can't find hazelnut chocolate.
• chocolate hazelnut spread: Any chocolate spread works; for a less sweet version, use a dark chocolate spread.
• dark cherries: Sweet cherries or even frozen (thawed and drained) cherries can be used.

Equipment

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