Cherry Nutella Strudel Braided Puff Pastry Tart Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the tart warm, within 30 minutes of baking. The contrast between the crisp pastry and the molten filling is at its peak then.

If you need to reheat leftovers, place them in a 350°F (175°C) oven for 5 to 7 minutes to restore crispness. Avoid microwaving, as it will make the pastry soggy.

To make the tart even more decadent, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. The cold creaminess pairs beautifully with the warm, rich chocolate.

You can also add a pinch of sea salt to the melted chocolate for a sweet-salty contrast. For a festive touch, sprinkle with crushed hazelnuts before serving.

Variations

• Berry Braid: Replace the cherries with fresh raspberries or blueberries. Reduce the chocolate hazelnut spread to 1/3 cup to balance the tartness of the berries. Add a sprinkle of lemon zest for brightness.
• Almond Twist: Add 1/4 cup of almond paste, crumbled, over the chocolate hazelnut spread. Sprinkle with sliced almonds instead of chopped hazelnuts. Use almond extract in the egg wash for extra flavor.
• White Chocolate Cherry: Swap the dark hazelnut chocolate for white chocolate, grated. Drizzle with melted white chocolate instead of dark. The sweetness of white chocolate pairs well with tart cherries.
• Salted Caramel Version: Drizzle 1/4 cup of salted caramel sauce over the filling before braiding. Reduce the chocolate hazelnut spread to 1/4 cup. Finish with flaky sea salt on top before serving.

Storage and make-ahead

Fridge

Store leftover tart in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze the baked tart for up to 2 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until crisp.

Reheat

Reheat slices in a 350°F (175°C) oven for 5 to 7 minutes until warmed through and pastry is crisp.

Store any leftover tart in an airtight container in the refrigerator for up to 3 days. To reheat, place in a 350°F (175°C) oven for 5 to 7 minutes until warmed through and crisp. The filling will set as it cools, but reheating brings back the gooey texture.

You can assemble the tart up to 4 hours ahead and keep it in the refrigerator, unbaked. When ready to bake, brush with egg wash and bake directly from the fridge, adding a few extra minutes to the baking time. This is a great option for entertaining.

Serving ideas

Slice the tart with a serrated knife to avoid crushing the pastry. Serve each slice with a generous dusting of powdered sugar and a drizzle of melted chocolate.

The tart is delicious on its own, but a scoop of vanilla ice cream or a spoonful of crème fraîche adds a lovely contrast.

This tart is best enjoyed fresh from the oven, but it can also be served at room temperature. If serving later, wait to add the powdered sugar and chocolate drizzle until just before serving to keep them looking pristine.

Pair it with coffee or tea for an afternoon treat, or with dessert wine for a special occasion.

Frequently asked questions

Recipe card

Cherry Nutella Strudel Braided Puff Pastry Tart

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 1 sheet puff pastry, thawed
• 1/2 cup chocolate hazelnut spread
• 1 1/2 cups dark cherries, pitted and halved
• 2 oz dark hazelnut chocolate, grated
• 1/4 cup hazelnuts, chopped
• 1 large egg, beaten
• 1 tbsp confectioners' sugar, for dusting
• 2 oz dark chocolate, melted

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 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.
2. Using a box grater, grate the dark hazelnut chocolate into a pile of fine curls. Set aside.
3. Roughly chop the hazelnuts into small pieces. Set aside.
4. 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.
5. Fold the pastry strips over the filling in a crisscross pattern, alternating from left to right. Tuck the ends under slightly to seal.
6. Brush the entire braided pastry with the beaten egg. This will give it a golden, shiny finish.
7. 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.
8. 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.

Contains: gluten, eggs, milk, tree nuts

Estimated nutrition per serving

Calories

420

Protein

6 g

Carbohydrates

45 g

Fat

24 g

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