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Strawberry Braided Pastry

Warm, flaky, and full of sweet-tart strawberry goodness, this Strawberry Braided Pastry is a delightful weekend treat that looks far fancier than it is to make. With a creamy filling wrapped in buttery puff pastry and a glossy jam layer peeking through the braid, it’s the kind of pastry that brightens breakfast, brunch, or an afternoon coffee break. If you enjoy strawberries paired with rich cream cheese, you might also like these chocolate-covered strawberry cheesecake bites for another crowd-pleasing dessert.

Why make this recipe
If you’re tired of store-bought sweets that lack personality, this recipe is perfect because it transforms inexpensive ingredients into a bakery-style centerpiece using easy techniques; the braid hides minor shaping imperfections, the cream cheese layer keeps the filling luxuriously moist, and the puff pastry gives you crisp, buttery layers with very little active hands-on time.

Ingredients

½ cup (113.5g) cream cheese (25% or more fat)
2 tbsp sugar
1 large egg yolk
1 tbsp all-purpose flour
1 tsp vanilla extract
½ tsp lemon zest
1 sheet (245g) puff pastry, chilled (not frozen)
½ cup (170g) strawberry jam
1 beaten egg, for egg wash

Step-by-Step Guide to Making Strawberry Braided Pastry

Prepare the cream cheese filling
- In a small bowl, whisk together the cream cheese, sugar, egg yolk, all-purpose flour, vanilla extract, and lemon zest until the mixture is smooth and well combined. Make sure there are no lumps; a smooth filling spreads and bakes evenly.
Prepare the puff pastry
- Unroll the chilled puff pastry sheet onto a lightly floured surface or directly onto a piece of parchment paper. Gently roll it into a rectangle approximately 10×14 inches (25×35 cm) if needed. Work quickly: puff pastry becomes harder to handle as it warms. If it softens too much, pop it in the refrigerator for 10–15 minutes.
Assemble the pastry
- Spoon the prepared cream cheese filling evenly down the center third of the pastry rectangle, forming a long log of filling. Then, carefully spread the strawberry jam over the cream cheese layer, leaving a small border at the top and bottom of the central filling area so you can seal the braid.
Cut and braid
- Using a sharp knife or pizza cutter, make diagonal strips (approximately 1 inch wide) from the outer thirds of the pastry toward the central filling, ensuring not to cut into the filling itself. Fold the top and bottom edges of the pastry over the filling to seal the ends. Then, starting from one end, alternate folding the strips from left to right, overlapping them to create a braided pattern over the filling, fully encasing it. Keep each fold snug but not tight; you want the braid to show layers as it puffs.
Egg wash & bake
- Carefully transfer the braided pastry (if not already on it) to a baking sheet lined with parchment paper. Brush the entire surface of the pastry with the beaten egg wash for a golden, shiny finish. Bake in a preheated oven at 400°F (200°C) for 20–25 minutes, or until the pastry is puffed, golden brown, and cooked through. Rotate the baking sheet halfway through baking for even coloring.
Cool and serve
- Once baked, remove the pastry from the oven and let it cool on the baking sheet for 5–10 minutes before carefully transferring it to a wire rack to cool further. This pastry is best enjoyed warm or at room temperature. Slice and serve.

Notes on technique and timing

Make sure your cream cheese is soft enough to whisk smoothly but not melted. If it’s too cold, small lumps will remain; if it’s too warm, the filling can become too soft and ooze out while baking.
Keep the puff pastry cold while you work; cold butter layers are what give puff pastry its dramatic lift and flakiness.
The braid design helps distribute steam escape and keeps most of the filling contained, but a small amount of jam may bubble out. Lining the sheet with parchment makes cleanup easy.

Best Way to Store Strawberry Braided Pastry

Short-term (room temperature): Store at room temperature for up to 24 hours in an airtight container or covered loosely with foil to preserve crisp edges.
Refrigeration: Keep in an airtight container and refrigerate for up to 3 days. Let it come to room temperature or warm gently before serving to revive the pastry texture (see reheating tips below).
Freezing: Wrap the cooled, unbaked braided pastry tightly in plastic wrap and then foil, or freeze a baked, fully cooled pastry in an airtight container for up to 1 month. Thaw in the refrigerator overnight and reheat in a 350°F (175°C) oven until warmed through to restore flakiness.

How to serve Strawberry Braided Pastry

Serve slices warm with a light dusting of powdered sugar and a few fresh strawberries on the side for a simple, pretty presentation.
Pair with a dollop of whipped cream or a scoop of vanilla ice cream to make it dessert-worthy.
For brunch, serve alongside coffee, tea, or a fruity sparkling drink like Prosecco with a splash of strawberry syrup.
To plate for guests, slice the braid into 1–2 inch segments, fan each slice slightly, and drizzle lightly with warmed jam or a thin glaze made from powdered sugar and lemon juice.

Tips to make Strawberry Braided Pastry (Q&A style)
Q: How do I keep the braid from leaking?
A: Use thicker jam or slightly reduce the amount of jam so it doesn’t overwhelm the cream cheese. A quick trick is to warm jam briefly and stir in a teaspoon of cornstarch if it’s very runny—cool it before spreading.

Q: My puff pastry is tearing while I braid. What now?
A: Chill the pastry for 10 minutes to firm it up, then use a sharp blade and make gentle, clean cuts. Don’t force folds; overlapping should be snug but not strained.

Q: How can I make the crust extra glossy?
A: Use an egg wash (whole egg beaten with a teaspoon of water) and brush lightly. Apply one even coat just before baking; brushing again mid-bake can help if you need more shine, but it’s rarely necessary.

Variation (two options)

Berry swap (bullet): Replace the strawberry jam with raspberry or apricot preserves for a different fruit note. If fresh berries are available, fold chopped fresh strawberries into the jam before spreading to add texture.
Savory twist (paragraph): For a savory take, omit the jam and swap the sweet cream cheese mixture for a herbed cream cheese with grated Parmesan and a pinch of garlic powder. Add thinly sliced ham or roasted vegetables down the center and braid the pastry the same way — you’ll have a stunning savory braid perfect for brunch or a light supper.

FAQs
Q: Can I use frozen puff pastry?
A: Yes, but thaw it in the refrigerator according to the package instructions and make sure it’s chilled, not room temperature, when you unfold and shape it.

Q: How do I avoid a soggy bottom?
A: Bake on a preheated baking sheet or a baking stone if you have one; the direct heat helps crisp the bottom. Also avoid overfilling, which can cause excess moisture to pool.

Q: Can I make this ahead?
A: You can assemble the braid and chill it (covered) for a few hours before baking, or assemble and freeze unbaked, then bake from frozen—add extra baking time and check doneness.

What’s the best jam to use?
- Strawberry jam is classic and keeps the flavor bright. If your jam is very sweet, try one with real fruit pieces or a slightly reduced sugar content to balance the cream cheese.
Is the lemon zest necessary?
- The lemon zest brightens the cream cheese and balances the sweetness; omit it only if you’re making a savory version.

Serving and presentation tips

Keep slices uniform by using a serrated knife and a sawing motion to prevent crushing the layers.
For a festive touch, brush the cooled braid with a thin glaze made of 1/2 cup powdered sugar and 1–2 teaspoons lemon juice, then sprinkle finely chopped pistachios or toasted coconut over the glaze.
If making multiple braids for a party, bake them on separate sheets spaced apart for even browning; they puff and need room.

Troubleshooting

Pastry not puffing much: Puff pastry that’s too warm or lingering in a humid environment won’t rise properly. Chill and bake in a hot oven (400°F/200°C).
Filling oozed out too much: Next time, reduce jam or use a thicker filling. Keep the edge seals tight by pressing the top and bottom borders closed before braiding.
Edges browned too fast: Tent with foil for the second half of the baking time.

Kitchen tools that help

Sharp knife or pizza cutter: For clean, straight strips.
Pastry brush: For an even egg wash.
Parchment paper or silicone mat: For easy transfer and cleanup.
Wire rack: For cooling without soggy bottoms.

Final pointers for success

Read the full recipe before you start so you’re not rushing while the puff pastry warms.
Use quality jam and real cream cheese — small upgrades here make a big difference in flavor.
Don’t overwork the dough; handle gently and keep everything as cool as practical.

Conclusion

For another close variation and step-by-step photos, see the detailed Strawberry Puff Pastry Braid recipe for inspiration at Strawberry Puff Pastry Braid – Pies and Tacos, and for a video-led take on the same concept try the braided cream cheese and strawberry version at Braided Strawberry Cream Cheese Pastry – My Ginger Garlic Kitchen.