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bell' alimento

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Braided Cherry and Chocolate Pastry

By Paula |

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Braided Cherry and Chocolate Filled Pastry

Braided Cherry and Chocolate Pastry.

Whether you call this a Danish or a Pastry it’s basically dessert for breakfast and that is something I can get on board with. A Braided Pastry is the perfect weekend breakfast treat to tackle when you’ve got a little more time in your morning. OR if you happen to be a morning person (I don’t personally know of this phenomenon) you could easily accomplish this on a weekday. It’s not difficult, but it does take a little time, and a ruler will come in handy.

Braided Cherry and Chocolate Filled Pastry

If you want to save even more time, you could make the cherry filling ahead of time. It needs to cool down anyway, so it’s a great way to speed up the process if you’re anything like me and want the food in your mouth as soon as you see the photo. Impatient much? I used fresh cherries NW Cherries. I think I snacked on as many as I pitted for the recipe.

Because we like to throw BOURBON into everything possible, we’ve boozed up the cherry filling. You can leave it out if you’re not feeling it.

Braided Cherry and Chocolate Filled Pastry
We’ve also paired the boozy cherry filling with a HAZELNUT COCOA SPREAD. You could just mix that together and eat it with a spoon and be completely blissed out but we’re taking it a little further and adding flaky puff pastry because at this point you’re already committed to this dessert for breakfast and what’s a breakfast treat that doesn’t leave crumbs all over you.

When you’re ready to assemble this braided beauty, take the thawed puff pastry out and try to work as quickly as possible. The pastry gets a little tougher to work with the warmer it gets. The recipe makes TWO pastries (the box of puff pastry has two sheets so makes perfect sense). You can make them both or reserve half the filling and make the second pastry at a later today. Up to you.

Braided Cherry and Chocolate Filled Pastr

Know what would make this pastry even better? Serving it on a gorgeous THE TIMBERED WOLF Cutting Board! Our friend Christopher (The Timbered Wolf himself), is graciously giving a board away to ONE LUCKY READER! Enter using the rafflecopter widget below!

The Timbered Wolf Cutting Board

GIVEAWAY: 1 Cutting Board. 16″ x 9″ x 1.25″ (pictured above).  a Rafflecopter giveaway 

Disclaimer: I was provided with complimentary cherries and  hazelnut spread which I used for this recipe. Cutting board giveaway is sponsored by The Timbered Wolf. Opinions are my own. Always have been. Always will be. Thank you for supporting the companies that help support our site.

Braided Cherry and Chocolate Pastry

Braided Cherry and Chocolate Filled Pastry

Braided Cherry and Chocolate Pastry

Ingredients

  • 1 pound fresh cherries - pitted
  • 2 tablespoons bourbon
  • 3 tablespoobns cornstarch
  • 1/3 cup granulated sugar
  • 1 package (2 sheets) frozen puff pastry - thawed
  • 1/2 cup hazelnut chocolate spread
  • 1 egg - beaten
  • turbinado sugar

Instructions

  1. Into a sauce pan add cherries and sugar, heat over medium heat. Stirring as necessary.
  2. In a small bowl mix together bourbon and cornstarch until smooth. Add to pan. Stir to combine. Continue cooking until mixture has thickened. Remove from heat and allow to cool.
  3. Preheat oven to 425 degrees.
  4. Place puff pastry onto a silicone mat or piece of parchment paper. Roll out until it's approximately 10" square. Use the ruler to gently mark the pastry into thirds.
  5. Use the ruler to gently mark the left and right sides. I used an inch as my measurement. Using a pizza cutter or the like cut the lines (leaving the middle portion intact.) Transfer pastry to a rimmed baking sheet.
  6. Spread 1/2 of the hazelnut spread on the middle section. Top with 1/2 of the cherry filling.
  7. Start by draping the piece of the left section and then a piece of the right section. Continue until you have "braided" the pastry.
  8. Add a tablespoon of water to the beaten egg and lightly brush the top of the pastry. Sprinkle turbinado sugar on top.
  9. Bake for approximately 20 minutes OR until golden and flaky.

Notes

Repeat directions for second pastry.

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Nutrition Information:


Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gCholesterol: 0mgSodium: 0mgFiber: 0gSugar: 0gProtein: 0g
© Paula Jones
Category: Breakfast

Comments

  4. colleenmarie says

    It is so awesome, I would like to make a great cheese plate on this board.

  7. Amanda Wood says

    What a GORGEOUS cutting board! I love making bread, I think I would use this board often to display and serve my marbled Rye

  8. Jessica Gipson says

    I would use it to chop fruits and vegetable, salads and meats.

  9. Kenny says

    The first thing I would cut on it would be a tomato. It’s the time of year when I getting lots of them everyday.

  10. Alessandra says

    It’s a super nice cutting board! I would use it to chop veggies while I make dinner for the family.

  11. Rust says

    I would use it for chopping my cajun trinity: onions, garlic, bellpeppers.

  12. Leslie says

    When I am cooking big for a holiday, guests wander in and ask how they can help. I intend to have stations set up for chopping and peeling.

  16. Laura S says

    Lovely cutting board! Perfect for chopping and for a beautiful place to serve my homemade bread!

  17. Lisa V. says

    I would first use it for slicing homemade bread and artisan bread that I purchase from the baker).

  20. keshakeke says

    I would use it to chop some chocolate for a delicious chocolate cake ?

  22. Jeffrey says

    Your pastry looks amazing! I would use the cutting board as a meat, cheese and cracker tray at a football party.

  24. jan says

    It’s sooooo pretty I’d use it to serve appetizers at my next dinner party.

  25. Annette says

    I’d use it for slicing fresh bread then use it to serve the fresh bread along with a few other things.

  27. Heather B says

    I would use it to cut apples and pumpkin for all my fall desserts.

  28. kelly tupick says

    I would use it for prepping for dinner and cutting. The first thing i would probably use it for is prepping.

  30. Tina W says

    I have some end of season produce coming in, so I’d do one last pot of ratatoiuille.

  31. Kelsey Madison says

    I’d love to do prep work for some nice fall time stews! I’ve been eyeing a chili verde stew for weeks now. This is beautiful!

  32. Cathy @ Lemon Tree Dwelling says

    Oh yum! I’d love this for breakfast or dessert!

  33. Lorelai says

    Would be great for everyday stuff, like cutting veggies, but also would look amazing for serving meat and cheese!

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