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.

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Ingredients

Directions

  • 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.

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  • 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; 23 g total fat; 24 mg cholesterol; 188 mg sodium. 36 g carbohydrates; 9 g protein;

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