A super-simple braid of puff pastry holds a scrumptious filling of strawberries and sweetened peanut butter. Double-dare you not to pour a glass of cold milk.

Source: Midwest Living


Recipe Summary

30 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°. In a small saucepan, stir together granulated sugar and cornstarch. Stir in strawberries until sugar is dissolved. Let stand 10 minutes.

  • Meanwhile, in a small bowl, stir together peanut butter, dry milk and powdered sugar until well combined (mixture will be thick).

  • Bring strawberry mixture to boiling over medium heat, stirring, until thickened and bubbly. Reduce heat. Cook and stir 2 minutes more. Remove from heat. Cool slightly.

  • On a lightly floured surface, unfold and roll out pastry to a 10x14-inch rectangle. Loosely fold into quarters to transfer to a baking sheet lined with parchment paper. Unfold and center on the sheet. With kitchen shears or a sharp knife, cut 3-inch-long strips, 1 inch apart, into the long sides of pastry.

  • Arrange the peanut butter mixture down the center of the pastry, pressing into a 3-inch-wide ribbon. Top evenly with strawberry mixture. Alternating between sides, crisscross the pastry strips over the filling at a slight angle, overlapping the ends and tucking the last strips underneath. In a small bowl, whisk together egg and water; brush over pastry. Sprinkle with coarse sugar and, if desired, peanuts

  • Bake 20 to 25 minutes or until golden brown. Cool slightly on baking sheet on a wire rack. Serve warm or at room temperature.

Nutrition Facts

379 calories; fat 23g; cholesterol 24mg; saturated fat 5g; carbohydrates 36g; mono fat 12g; poly fat 4g; insoluble fiber 2g; sugars 19g; protein 9g; vitamin a 87.6IU; vitamin c 16mg; thiamin 0.2mg; riboflavin 0.2mg; niacin equivalents 4.2mg; vitamin b6 0.1mg; folate 53mcg; vitamin b12 0.1mcg; sodium 188mg; potassium 224mg; calcium 48mg; iron 1.4mg.