Hello and welcome to In The Kitchen With Matt, I am
your host, Matt Taylor.
Today, I'm going to show you how to make a braided
puff pastry, more specifically, a braided
strawberry puff pastry using a strawberry pie filling.
Awesome.
These are so easy to make simple ingredients.
If I can do it, you can do it.
Before I move on, make sure to subscribe to my channel and get
that notification Bill.
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Let's get baking Downbelow in a description box.
You'll find a list of the ingredients and their amounts.
But this is really easy.
You could probably memorize this super easy.
Now preheat the oven to 400 degrees Fahrenheit or 205
Celsius to begin with a puff pastry sheet.
You can use the Pepperidge Farm brand or any brand of puff
pastry sheet or make your own.
I have a video clip that I up there in the corner, you can
find my video and how to make your own homemade puff pastry,
if you like.
So I'm going to fold this out and become frozen.
So make sure to thawed out first for about 20 minutes.
So here it is and it's flowered for you.
So it doesn't stick already, which is great.
And now we just need to put in the filling.
I'm using this awesome little strawberry pie filling, but you
can use whatever feeling that you want.
I have several pies here on my channel.
Apple pie, berry pie.
You could use that filling if you want.
You could use the cream cheese filling that I use in the
cheese Danish recipe.
You could use that as well.
So many different options that you can try.
And then what we're going to do is just come in here and we'll
just start putting this on in the middle here.
There's no real set amount that you use just.
Use how much that you want, you don't want to go too heavy
on it because you don't want it to shoot, totally spill out,
some of it will spill out a little bit.
But for one to one strip, I usually can use about
half of this.
Twenty one ounce can.
So and it's about a 600 gram cancer, about 300
grams of piffling.
So that looks great.
So the Pepperidge Farm Sheetz comes with two.
So you could use most of it between the two of them if you
want it here
and now we want to cut strips, just cut in with a pizza roller
and go in about an inch.
And then we turn this around.
And we'll do the rest of it
if you want them to be kind of lined up with each other,
it doesn't have to be super exact.
This is a very easy thing to to do.
You don't have to
get extremely precise with it.
OK,
and now what we're going to do is just take this in and just
fold it like that over.
Take this one in for it like that.
Take this one in Foldit, see the braid coming together.
And you can just kind of see that back of it down
if you want.
And on the front, you can leave it open, I kind of like the
look of it open here in the front, but you could steam
that up if you want.
And that's the bread that looks pretty awesome.
Right?
And now what we need to do is we need to take an egg and
we'll just take a fork
and just make a little egg wash.
And if you're going to do this for breakfast, then you can do
several eggs and just use all the rest of it for, like,
scrambled eggs or like an omelet and then just have,
like, eggs and pastry for breakfast.
OK, got that all nice and whisp, and we're just going
to take a
basting brush.
And base the tops of this with the egg wash,
and this is going to give it a really, really nice
color on top.
And now you can leave it just like that and bake it, but what
I like to do is sprinkle on some cinnamon sugar.
This is just my little sugar shaker.
You can put in about a teaspoon, two teaspoons of
cinnamon and just fill it up with sugar and granulated sugar
and then just shake it around and you can use it for all
sorts of treats.
So you can do cinnamon sugar right now or you can just make
it like this and then top it with powdered sugar if
you want.
I still might top it with powdered sugar, too.
So I'm going to just do this.
Or you can also just do like.
Just normal sugar, just right on top.
We're like.
Some of the thicker finishing sugars now you can put on that
or bigger crystals, you can try that as well.
So there we go.
And now bake this into the oven.
Four hundred degrees Fahrenheit,
205 Celsius, and we will bake it for 25 to 30 minutes until
it's nice and golden brown.
And it'll puff up a little bit onto that step.
And when it comes out of the oven, it'll look
something like this.
Nice and golden brown on the top and the braids down the
middle stay together pretty cool.
And now we want to let it cool down for 10 to 15 minutes
before we slice it.
And I want to just remove it from this sheep and I'm just
gonna put it on a wire rack to cool completely depending
on your pan.
You could just leave it on your pan like it won't overcook the
bottom too much if you do that.
But I usually just put it on a wire rack to cool it completely
and once it cools, we can cut into it
depending on how you want to cut it.
That's what the inside looks like, and it will vary
depending on what feeling that you use.
And you can get.
About six servings out of one of those puff pastry sheets,
so about 12 total servings if you use both puff
pastry sheets.
There you go.
And that's how you make a braided puff pastry dessert.
This happens to be a strawberry pie filling one, but you can
use so many different fillings if you want.
I'm Matt Taylor.
This has been another episode of In the Kitchen with Matt.
Thank you for joining me as always.
If you have any questions, comments or requests it down
below and I'll get back to you as soon as I can.
Thumbs up down the corner.
Push it.
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my other videos.
Take care.
Time for me to dive into this.
Oh, yeah.
Mm hmm.
Yes.
Mm
hmm.
So often.