This pastry comes from a magazine clipping via RecipeCurio.com. It is easy and delicious and lends itself to a wide variety of pastry recipes. There is no liquid in the recipe; the moisture comes entirely from the fat so there is no risk of ending up with a tough pastry. The pastry makes 2 braids. If you are not making both braids, wrap the second half of the dough and freeze it for use later. Then thaw it in the fridge overnight before using.
NUTELLA PASTRY BRAIDS
Pastry:
2 cups [250g] cream cheese, at room temperature
1 cup butter, at room temperature
2-1/2 cups flour
1 tsp salt
Filling and Topping:
1 cup nutella
1 lightly beaten egg for egg wash
• Combine the cheese and butter in the bowl of the electric mixer and beat at medium speed until very smooth and creamy.
• Reduce the speed to low and gradually add the flour and the salt.
• Transfer to a board and knead on a lightly floured board only until the mixture clings together.
• Wrap in plastic wrap and refrigerate overnight. Do not omit this step.
• The following day remove chilled dough from the fridge and let it stand at room temperature for 30 minutes before rolling.
• Preheat the oven to 400 degrees F.
• Line a baking sheet with parchment paper.
• Divide the chilled dough into two parts.
• Roll each half into a long rectangle.
• Spread 1/2 cup of nutella down the length of the center of each rectangle.
• Cut the sides into 1 inch strips along both sides.
• Fold the strips over diagonally to make a braid.
• Tuck the ends under.
• Place the braid on the prepared baking sheet.
• Repeat the previous steps and make the second braid.
• Remove chilled dough from the fridge and let stand at room temperature for 30 minutes before rolling.
• Shape it as desired and fill it with your choice of filling.
• Spread the top with egg wash and bake in preheated 400F oven until golden brown.
