Braided Berry Puff Pastry
A light but delicious fruity desert, perfect for any season.
Ingredients
- 1 large tube crescent roll dough
- 2 cups of berries (we used 1 cup blackberries and 1 cup raspberries)
- 2 tsp honey
- 1 tsp vanilla extract
- 3 tsp cornstarch
- 1 tsp cinnamon
- 1 egg
Instructions
- Preheat oven to 425 degrees. Place berries in a medium bowl, drizzle honey, add vanilla extract, and then mix with cornstarch (which will absorb excess moisture from the berries). Let this sit while you prepare the dough.
- Take crescent roll dough out of tube and unroll on a large lightly-floured cutting board. Use a rolling pin to roll out dough until it is the thickness of a quarter, maintaining a rectangular shape. Use a knife to cut sides into strips ~1 inch apart, leaving the center of the rectangle intact (~4 inch width). Place berries evenly in the center (not the strips).
- Now fold over and criss-cross the strips into the center, alternating right and left to braid. Pinch both ends closed. Beat an egg and brush it on top (braided part) of dough. Sprinkle cinnamon over pastry. Transfer pastry to a parchment paper-lined baking sheet and cook for 15 minutes or until dough is golden.
Notes
We sometimes like to serve ours warm with ice cream melting on top.
Feel free to substitute the berries for those of your choosing.
This page may contain Amazon Affiliate links that earn us a small commission, at no additional cost to you. We only show products we personally use in our kitchen. See our disclaimer for more information.
