Recipe courtesy of Marcela Valladolid
Show: The Kitchen
Save Recipe Print
Total:
1 hr 10 min
Active:
20 min
Yield:
12 servings (2 braids)
Level:
Easy

Ingredients

Directions

Preheat the oven to 400 degrees F.

Using an electric mixer, whip the cream cheese and sour cream in a small bowl until fluffy. Add the granulated sugar and whip until well combined, making sure there are no lumps. Reserve for later use.

Beat the egg and 1 tablespoon water in a small bowl with a fork.

Unfold 1 pastry sheet on a lightly floured flat surface. Roll the pastry into a 14-by-12-inch rectangle. Spoon half of the cream cheese mixture lengthwise down the center of the pastry. Cut slits 1 inch apart from the 2 sides of the pastry rectangle within 1/2 inch of the cream cheese mixture. Arrange half of the strawberries down the center of the pastry on top of the cream cheese mixture. Starting at one end, fold the pastry strips over the strawberries on a diagonal, alternating sides, to cover the strawberries. Repeat the entire process with the remaining pastry sheet, cream cheese filling and strawberries. Brush the pastries very lightly with the egg wash (otherwise they won't rise). Sprinkle with the demerara sugar and top with pistachios.

Bake until golden brown, 30 minutes. Let cool on a rack for about 20 minutes before serving.

My Private Notes

Add a Note
More from:

The Kitchen

Get the Recipe

Meatball Marsala

Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.

IDEAS YOU'LL LOVE

Frozen Strawberry Daiquiri

Recipe courtesy of Geoffrey Zakarian

Strawberry Lemon Love Cake

Recipe courtesy of Valerie Bertinelli

Berry Crisp Dump Cake

Recipe courtesy of Katie Lee

Puff Pastry-Wrapped Salmon

Recipe courtesy of Marcela Valladolid

Puff Pastry Spinach Artichoke Pinwheels

Recipe courtesy of Food Network

Roasted Veggie Puff Pastry Tart

Recipe courtesy of Food Network

Berry Cobbler

Recipe courtesy of Bridget Moynahan

Browse Reviews By Keyword

          Latest Stories