In my family, dessert doesn’t feel like dessert without fruits… so this recipe is a fun twist on just having a bowl of fruits. You can add whichever fruits you like- I chose to add strawberries and blueberries. It’s amazingly simple and looks pretty when you serve it! I messed up the first one I made because I didn’t cut it in half (see Step 1) and tried to assemble it before transferring it to the baking dish (see Step 3)- so I strongly recommend following these not doing either of those. Also, this recipe is diabetic-friendly since there’s no added sugar other than the puff pastry dough (and if you don’t add chocolate chips like I did).
Ingredients1 lb strawberries, washed and cut into pieces (I cut 6 from each strawberry) 1 pint blueberries Other fillings (optional, suggestions include grated coconut, chocolate chips, nuts)
1/2 lb puff pastry dough
1. Roll out the puff pastry dough until it’s ~12 inches x 16 inches. Cut this in half so it is easier to work with- you will end up with 2 braids.
2. Place one 8 inch x 12 inch rectangle on a chopping board. On one of the longer sides, cut slits 2 inches deep and 1 inch apart (total of ~12 flaps). Repeat this on the other side.
3. Gently transfer the dough to a 9×13 inch baking dish before assembling. Place half of the strawberries and half of the blueberries in the middle. I also added chocolate chips and grated coconut to this one, but that’s optional.
4. Create the braid pattern by doing the following:
First flap: Take one of the end flaps and fold it over the fruit in the middle parallel to the edge below the fruits- press the edge of the flap with the edge of the middle so that the fruit juice doesn’t leak out when you bake it.
Remaining flaps (except the last one): Take a flap from the opposite side and fold it over the middle at a slight angle. Take a flap from the first side and fold it over the middle at a slight angle- overlap the first flap at the end. Repeat this folding pattern, alternating sides and overlapping the previously laid flap.
Last flap: Place the last flap over the middle and parallel to the edge below the fruits- press this edge the same way you did the first flap.
5. Bake at 375 F for 30-40 minutes until golden brown on top.
6. Serve hot or cold. It tastes good plain, with whip cream, extra fresh berries on the side, drizzled with chocolate, sprinkled with nuts, and many more ways I’m sure!