Cherry Nutella Strudel Braided Puff Pastry Tart Step-by-step instructions

Before you start

Before you start, ensure the puff pastry is thawed but still cold. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Pit and halve the cherries, chop the hazelnuts, and grate the hazelnut chocolate. Have the egg beaten and ready for the egg wash. Clear a space on your work surface and lightly flour it to prevent sticking.

Instructions

Preparation and Assembly

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 rectangle about 12 by 10 inches. With a sharp knife, cut diagonal fringe strips along both long sides, leaving the center intact. Transfer the pastry to the prepared baking sheet.
   Look for The pastry should have even strips about 1 inch wide on each side.
   Tip Keep the center section about 3 inches wide to hold the filling.
2. 2Grate the Hazelnut Chocolate
   Using a box grater, grate the dark hazelnut chocolate into a pile of fine curls. Set aside.
   Look for You should have about 1/2 cup of chocolate curls.
   Tip Chill the chocolate for 10 minutes before grating for easier handling.
3. 3Chop the Hazelnuts
   Roughly chop the hazelnuts into small pieces. Set aside.
   Look for Pieces should be about 1/4 inch.
   Tip Toasting the hazelnuts first enhances their flavor.

At the end of this phase, you should have a pastry rectangle with even fringe strips, a pile of grated chocolate, chopped hazelnuts, and the filling ingredients ready.

The pastry should still be cold and firm. The chocolate hazelnut spread should be at room temperature for easy spreading, and the cherries should be dry to prevent excess moisture.

Braiding and Egg Wash

4. 4Assemble the Tart
   Spread the chocolate hazelnut cream evenly down the center of the pastry. Sprinkle the grated hazelnut chocolate over the cream. Arrange the halved cherries on top in a single layer.
   Look for The filling should be centered, leaving the fringe strips free.
   Tip Don't overfill, or the braid may burst open.
5. 5Braid the Pastry
   Fold the pastry strips over the filling in a crisscross pattern, alternating from left to right. Tuck the ends under slightly to seal.
   Look for The braid should look tight and even, with no gaps.
   Tip Work quickly to keep the pastry cold.
6. 6Brush with Egg Wash
   Brush the entire braided pastry with the beaten egg. This will give it a golden, shiny finish.
   Look for The pastry should be evenly coated but not soaked.
   Tip Use a light hand to avoid dripping.

The braid should look neat and tight, with the strips overlapping in a consistent pattern. The egg wash should be evenly applied, giving the pastry a glossy sheen. The filling should be fully enclosed, with no gaps or exposed areas. The ends should be tucked under to seal.

Baking and Finishing

7. 7Bake the Tart
   Bake in the preheated oven for 20 to 25 minutes, until the pastry is puffed and deep golden brown. The filling should be bubbling and the cherries soft.
   Look for The pastry will be crisp and golden, and the aroma will be chocolatey.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Rotate the baking sheet halfway through for even browning.
8. 8Finish and Serve
   Let the tart cool on the baking sheet for 5 minutes. Dust generously with confectioners' sugar and drizzle with melted dark chocolate. Slice and serve warm.
   Look for The sugar melts slightly into the warm pastry, and the chocolate sets into ribbons.
   Tip Serve warm for the best contrast of crispy pastry and gooey filling.

The tart should be puffed and golden brown, with the filling bubbling at the edges. The aroma of chocolate and cherries should be strong. After cooling for 5 minutes, the powdered sugar and melted chocolate should be applied. The tart should be firm enough to slice but still warm in the center.

Common mistakes

One common mistake is overfilling the tart, which can cause the braid to burst open during baking. Another is not sealing the ends properly, allowing the filling to leak out.

Also, if the pastry is too warm when you braid it, the strips may stick together and not create the desired lattice. Finally, be careful not to underbake; a pale pastry will be doughy rather than crisp. Bake until deeply golden brown.

How to tell it’s done

The tart is done when the pastry is puffed and deep golden brown, and the filling is bubbling. The internal temperature of the egg wash should reach 160°F (71°C) to ensure it's fully cooked.

If you insert a knife into the center, it should come out clean. The cherries should be soft but still hold their shape. Let the tart cool for at least 5 minutes before slicing to allow the filling to set slightly.

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