This Strawberry Mascarpone Puff Pastry Braid is one of my favorite pastries to make when I want something elegant without spending hours in the kitchen. I combine buttery puff pastry with creamy mascarpone cheese, sweet strawberries, and fresh basil for a dessert that feels bakery-worthy while still being simple to prepare.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
1 package frozen puff pastry, 2 sheets
3 tablespoons fresh basil, chiffonade
8 ounces mascarpone cheese, room temperature
⅓ cup granulated sugar
10 to 12 strawberries, sliced
1 egg
1 tablespoon water
2 tablespoons raw sugar
Directions
I thaw the puff pastry according to the package instructions and preheat the oven to 400°F.
I slice the strawberries and set them aside while preparing the filling.
In a medium bowl, I mix the mascarpone cheese and granulated sugar until the mixture becomes smooth and creamy.
I lightly flour my work surface, sprinkle basil over the puff pastry sheets, and roll each one into a 10x12-inch rectangle.
I spread the mascarpone mixture down the center of each pastry sheet, leaving about 1 inch at the top and bottom.
I layer the sliced strawberries over the mascarpone filling.
In a small bowl, I whisk the egg together with 1 tablespoon of water to make the egg wash.
I cut angled 1-inch strips along both sides of the pastry filling.
I brush the pastry strips lightly with egg wash, fold the top and bottom over the filling, and alternate strips from each side to create the braided look.
I brush the tops with the remaining egg wash and sprinkle raw sugar over the pastries.
I bake the braids for 35 to 40 minutes until they turn golden brown and beautifully puffed.
I let the pastries cool for 10 to 15 minutes before slicing and serving.
Servings and timing
Prep Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Servings: 12 servings
Calories: 343 kcal per serving
Variations
I sometimes swap the strawberries for raspberries, blueberries, or peaches depending on the season. For a slightly brighter flavor, I add a little lemon zest to the mascarpone mixture.
When I want a sweeter finish, I drizzle the cooled braid with a simple powdered sugar glaze. I also enjoy adding sliced almonds on top before baking for extra crunch.
Storage/Reheating
I store leftover pastry in an airtight container in the refrigerator for up to 3 days. Since puff pastry is best when crisp, I like reheating slices in the oven at 350°F for about 5 to 8 minutes.
I avoid microwaving because it softens the flaky layers too much. If I want to prepare the braid ahead of time, I assemble it and refrigerate it unbaked for several hours before baking fresh.
FAQs
Can I use frozen strawberries instead of fresh?
I prefer fresh strawberries because they release less moisture, but I can use frozen strawberries if I thaw and drain them well first.
Can I make this pastry ahead of time?
Yes, I often assemble the braid a few hours ahead and keep it refrigerated until I am ready to bake it.
What can I substitute for mascarpone cheese?
I sometimes use cream cheese for a tangier flavor, though mascarpone gives the filling a smoother and richer texture.
How do I keep the puff pastry crisp?
I make sure the pastry stays cold before baking and avoid overfilling it with juicy fruit.
Can I freeze the baked braid?
Yes, I freeze cooled slices in an airtight container for up to 2 months. I reheat them in the oven until warm and crisp again.
Conclusion
This Strawberry Mascarpone Puff Pastry Braid is a simple yet stunning pastry that always feels special when I serve it. The flaky layers, creamy filling, and fresh strawberries create a delicious combination that works beautifully for brunch, dessert, or holiday gatherings. I love how easy it is to customize with different fruits and flavors, making it a recipe I come back to throughout the year.
📖 Recipe:
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Strawberry Mascarpone Puff Pastry Braid
- Total Time: 1 hour
- Yield: 12 servings
- Diet: Vegetarian
Description
This Strawberry Mascarpone Puff Pastry Braid combines flaky buttery pastry with creamy mascarpone cheese, fresh strawberries, and fragrant basil for an elegant yet simple dessert. Perfect for brunch, afternoon coffee, or a light dessert, this bakery-style pastry comes together with minimal effort.
Ingredients
1 package frozen puff pastry, 2 sheets
3 tablespoons fresh basil, chiffonade
8 ounces mascarpone cheese, room temperature
⅓ cup granulated sugar
10 to 12 strawberries, sliced
1 egg
1 tablespoon water
2 tablespoons raw sugar
Instructions
- Preheat the oven to 400°F and thaw the puff pastry according to package instructions.
- Slice the strawberries and set aside.
- In a medium bowl, mix the mascarpone cheese and granulated sugar until smooth and creamy.
- Lightly flour a work surface, sprinkle basil over the puff pastry sheets, and roll each into a 10x12-inch rectangle.
- Spread the mascarpone mixture down the center of each pastry sheet, leaving about 1 inch at the top and bottom.
- Layer the sliced strawberries over the mascarpone filling.
- In a small bowl, whisk together the egg and water to make the egg wash.
- Cut angled 1-inch strips along both sides of the pastry filling.
- Brush the pastry strips lightly with egg wash, fold the top and bottom over the filling, and alternate strips from each side to create the braided pattern.
- Brush the tops with the remaining egg wash and sprinkle with raw sugar.
- Bake for 35 to 40 minutes until golden brown and puffed.
- Cool for 10 to 15 minutes before slicing and serving.
Notes
Swap strawberries with raspberries, blueberries, or peaches for seasonal variations.
Add lemon zest to the mascarpone filling for a brighter flavor.
Drizzle with powdered sugar glaze after cooling for extra sweetness.
Top with sliced almonds before baking for added crunch.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 350°F oven for 5 to 8 minutes to restore crispness.
Assemble the braid ahead of time and refrigerate unbaked until ready to bake.
Freeze cooled slices in an airtight container for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 343 kcal
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 55 mg
