This braiding technique is usually reserved to make fruit desserts and strudels. Why limit this imaginative creation for deserts only?
Puff pastry sheet is placed on a lightly floured counter and rolled lengthwise parallel to their fold to about 13 inches.
- Mirror image slits are cut along both side of rolled pastry (top left).
- Filling is molded along the center section the length of the pastry sheet as shown (top right).
- Filling is covered with alternated overlapping strips from the side creating a braided effect (lower left).
- Brushed with an egg white wash and cooked (lower right.)
- Fresh from the oven (center)
Results, easy, elegant and delicious.
