Pear Raspberry Pastry Braid with Sweet Glaze
A stunning braided pastry featuring tender diced pears and fresh raspberries nestled in flaky puff pastry. The fruit filling is gently spiced with ginger and brightened with lemon juice, creating a perfect balance of sweet and tart flavors. Finished with a simple powdered sugar glaze, this impressive-looking pastry is ideal for brunch gatherings, holiday mornings, or special occasions when you want to serve something beautiful yet approachable.
Ingredients
Instructions
- 1
Preheat oven to 425F
- 2
Combine raspberries, pear, flour, sugar, lemon juice and ginger paste in a medium bowl
- 3
Stir gently until fruit absorbs ingredients while keeping raspberries intact
- 4
Place puff pastry on lightly floured surface
- 5
Roll gently into a 10-inch wide by 14-inch tall rectangle
- 6
Spoon filling into center of rectangle from top to bottom
- 7
Cut approximately 2-inch rectangular corners off the top edges using a pizza cutter
- 8
Cut 12 slices from outside towards center on each side working from top to bottom
- 9
Fold excess pastry over filling starting from the top
- 10
Fold the cut puff pastry slices over each other crossing to create a braided pattern
- 11
Transfer carefully onto sheet pan
- 12
Combine egg yolk with 1 tablespoon water
- 13
Brush egg wash over puff pastry
- 14
Bake for 25-30 minutes until golden
- 15
Cool for 5 minutes
- 16
Combine powdered sugar and milk in a small bowl
- 17
Drizzle glaze over braid
Tips
Keep raspberries whole by stirring the filling very gently to maintain their shape and prevent them from breaking down.
Use a small pizza cutter or sharp knife to make clean cuts in the puff pastry for easier braiding and a neater appearance.
Let the braid cool slightly before adding glaze so it doesn't melt completely and maintains its decorative drizzle pattern.
Good to Know
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days
Can assemble braid up to 4 hours ahead and refrigerate before baking
Best served warm or at room temperature within a few hours of baking
Common Mistakes
Avoid overmixing the fruit filling to prevent raspberries from breaking down
Don't skip the egg wash as it creates the golden color and helps seal the braid
Wait for cooling before glazing to prevent the glaze from melting completely
Substitutions
similar texture and sweetness
FAQ
Can I use frozen raspberries instead of fresh?
Yes, but don't thaw them first. Use frozen raspberries directly to prevent excess moisture and color bleeding in the pastry.
What if my puff pastry tears while braiding?
Press torn edges together gently and continue braiding. The egg wash will help seal minor tears during baking.
How long will this keep and can I freeze it?
Keeps 2 days at room temperature or 4 days refrigerated. Freezes well for up to 3 months; thaw and reheat before serving.