Fruit and Chocolate Puff Pastry Wreath
Two-layer puff pastry filled with strawberry jam, chopped dark chocolate, fresh banana and strawberry slices, arranged in a spoke pattern. The pastry is folded into a wreath shape, brushed with egg wash, topped with pumpkin seeds and sugar, then baked until golden. A visually striking dessert combining crispy pastry with fresh fruit and rich chocolate.
Ingredients
Instructions
- 1
Line a round oven tray or 12-inch mold base with parchment paper.
- 2
Unroll a sheet of puff pastry and spread strawberry jam over it with a teaspoon.
- 3
Chop dark chocolate into pieces, not too finely.
- 4
Wash and destalk strawberries, then slice them.
- 5
Peel banana and cut into oblique slices roughly ¼" in size.
- 6
Arrange chopped chocolate in spokes starting from the center, creating 6 spokes.
- 7
Distribute banana slices over the chocolate, then strawberry slices over the banana.
- 8
Place the second puff pastry sheet on top and seal by pressing down on spaces without fruit.
- 9
Slice into the pastry between one fruit spoke and the next, starting 3-1 ½" from the center out to the edge.
- 10
Fold one cut corner toward the inside of the slice.
- 11
Fold the other part over in the same way, fitting both pieces as best as possible.
- 12
Beat egg and brush all over the pastry wreath.
- 13
Sprinkle pumpkin seeds over the middle and sugar over the spokes.
- 14
Bake in a preheated conventional oven at 400°F for 25 minutes on the middle shelf.
- 15
Remove from oven, let cool, and serve.
Tips
Cut banana obliquely at roughly 5 mm thickness for even cooking and attractive presentation.
Press pastry carefully on spaces without fruit to ensure a proper seal before slicing and folding.
Good to Know
Store cooled wreath in an airtight container at room temperature for up to 2 days.
Assemble and shape the pastry wreath up to 4 hours ahead; refrigerate uncovered, then brush with egg wash and bake when ready.
Serve at room temperature or slightly warm, optionally with whipped cream or vanilla ice cream.
Common Mistakes
Do not chop chocolate too finely to avoid it scattering and falling through pastry layers.
Do not over-press when sealing to avoid tearing the delicate pastry.
Do not skip the egg wash to ensure an even golden-brown finish.