Puff Pastry Cherry Braid

By RogRot

Ingredients

• Powdered Sugar glaze:
• 1 box of Puffed Pastry
• 1 can of Cherry or blueberry pie filling
• 1 egg white
• 1 cup of powdered sugar
• 1 tablespoon melted butter
• 1 tsp. vanilla or almond extract
• 1/2 tsp. milk

Preparation

Step 1

Unfold the chilled puff pastry, and on a lightly floured surface . . . roll it out just slightly. You just want to get rid of the seams.
Grab a can of cherry, blueberry or other pie filling and open it up. I used the Wilderness brand, and used almost 1/2 of the can on one full sheet of puff pastry. Carefully spoon the filling down the center of the sheet of pastry. Leave about 1″ open on the ends. (without filling) Grab your pizza cutter or sharp knife.
Make 1 ” slits from the edge of the sheet of pastry into the pie filling. Begin braid by folding the top and bottom strips toward the filling. Make sure the fold is at least 1″.
Now you are ready to criss cross the 1″ pieces. Braid strips left over right, right over left.
Finish by pulling the last strip over and tucking it under the braid. Tuck Tuck.
Take an egg or just the white of an egg, and beat it around with a fork…..until it’s frothy. Brush the egg wash over your fancy little bundle, and sprinkle sugar over the top.
Place in a pre-heated 400 degree oven for about 15 to 20 minutes or until it’s very golden.