How to Make a Pastry Braid

Fill your braided pastry with fruit preserves or other irresistible fillings.

You can make a mouth-watering pastry treat and make it look absolutely irresistible by shaping it into a braid before baking. Fill the pastry with a squash and garlic filling for a sumptuous appetizer, or make the pastry braid a delectable treat with a fruit and nut or chocolate filling. You can drizzle your favorite icing glaze over a dessert pastry once it has cooled and sprinkle almond slices, with course sugar or powdered sugar on top.

Things You'll Need

• Pastry dough
• Flour
• Rolling pin
• Airtight container or plastic wrap
• Baking sheet
• Wax or parchment paper
• Pastry wheel or sharp knife
• Pastry filling
• One egg

Instructions

1. Prepare a small batch of your favorite pastry dough in a mixing bowl and cover the dough with a cloth. Refrigerate for approximately four hours.

2. Cover the clean working surface with a sprinkling of flour and place the dough on top. Sprinkle a little bit of flour on the dough and the rolling pin, and then roll out the dough.

3. Fold the dough in thirds lengthwise and then widthwise. Continue folding in this manner until the dough forms a small rectangle. Wrap the dough in plastic wrap or seal it in an airtight container, and place it in the refrigerator for 30 to 45 minutes.

4. Cover the baking sheet with wax paper or parchment paper and preheat the oven according to the pastry's recipe.

5. Open the folded rectangle of pastry. Place it on a floured surface and roll it out to make a rectangle that measures 6 inches by 12 inches.

6. Cut 1 1/2-inch long slits on each long side of the rolled out pastry dough. Insert a pastry wheel or sharp knife 1 1/2 inches in from the outside edge of the pastry. Slide the wheel or knife down on a 45-degree angle until you reach the outside edge. Move 3/4 inch down from the start of the slit and make another. Continue all the way down the pastry dough on both sides.

7. Spread the filling for your pastry along the center of the dough. Try to keep the filling at least 1/4-inch away from the beginning of the slits.

8. Cross the slits over top of the filling. Start at one short end of the pastry and cross over the slits on the left and right of the filling. Tuck one of the slits underneath the other. Move up to the next slit and repeat the process all the way up the pastry.

9. Transfer the braided pastry onto the parchment-lined baking sheet and leave the dough for about 20 minutes to rise.

10. Mix 1 egg with 2 tbsp. water and paint the mixture onto the top and sides of the braided pastry with a cooking paint brush.

11. Bake the pastry at 400 degrees F for 10 to 15 minutes. Remove the pastry once it begins to take on a light golden hue.

References

• My Danish Kitchen: Wienerbrød -- Danish Pastry Braid
• The Kitchn: How To Braid Puff Pastry