Strawberry Braid Food

CREAM CHEESE STRAWBERRY BRAIDED PASTRY

Steps:

• Preheat the oven at 200 C/ 390 F.
• Cream cheese spread - combine all ingredients in a bowl - set aside.
• Roll puff pastry to a rectangle - 12 x 6-inches wide.
• Transfer to a parchment paper so it's easier to move to the baking tray.
• Mark the pastry at 1 1/2" from both edges lengthways (see video).
• Cut off two corners (triangles) from the top and bottom - see video.
• Spread a generous amount of cream cheese down the center (I prefer to use a piping bag).
• Then, spread a generous amount of strawberry jam over the cream cheese mixture.
• Using a sharp knife or pizza wheel, cut slanting strips along both sides of the pastry.
• Fold both ends at the top and bottom over the filling (this will prevent the filling coming out when baking).
• Braid the pastry by crossing the strips over the filling overlapping each other (see video).
• When you reach the end, you can overlap any excess strips or cut them off.
• Pick the pastry with the parchment paper and transfer it to the baking tray.
• Brush the pastry with beaten egg.
• Bake in a preheated oven for 20 to 25 minutes, or until golden brown.
• Remove from the oven and let cool for at least 10 minutes- Do not try to transfer as the pastry may break and do not serve as the jam will be bubbling hot.
• Serve warm or room temperature.

RUSTIC BRAIDED STRAWBERRY TART

Steps:

• Preheat the oven to 400 degrees F. Line a sheet tray with parchment paper.
• Add the cream cheese and 1 tablespoon of the granulated sugar to a bowl and beat together with a hand mixer until light and spreadable.
• In a large bowl, toss together the remaining 1/2 cup granulated sugar, the strawberries, flour, cornstarch, vanilla extract and salt, and set aside for later use.
• Lightly dust your work surface with flour. Unroll the puff pastry and roll it out to an 11-by-17-inch rectangle (almost the size of a half sheet tray). Place on the prepared sheet tray and spread the cream cheese down the center of the puff pastry using first a rubber spatula, and then your fingers to evenly spread it out. Spoon the strawberries on top of the cream cheese. Use a knife to cut 1 1/2-inch slits on both sides of the filling, coming within 1/2-inch of the filling. Alternately fold each strip of dough over each other to create a braid. Tuck in the ends and brush the top of the tart with egg wash and sprinkle with the turbinado sugar. Bake until puffed and golden, 25 to 30 minutes.
• Cool for 25 minutes before serving. Dust with confectioners' sugar to garnish and slice to serve.

STRAWBERRY PRESERVES BREAD

Steps:

• Preheat oven to 325 degrees.
• Grease two 9x5 loaf pans.
• Cream butter, sugar, salt, baking powder, baking soda and cream of tarter until light and fluffy.
• Add strawberry preserves, strawberry extract, eggs and sour cream, mixing well.
• Add chopped pecans and slowly add 3 cups flour, mixing well.
• Pour batter into loaf pans and bake for approximatley 1 hour and 10 minutes or until toothpick inserted into the middle comes out clean.

3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY

Steps:

• Preheat oven to 400ºF (200ºC).
• In a small bowl, melt the chocolate chips.
• Cut puff pastry in half.
• Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
• Spread half of the chocolate spread and sliced strawberries on the center third.
• Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
• Repeat for second half of puff pastry.
• Bake for 12-15 minutes.
• Let cool for 5 minutes.
• Enjoy!