Blackberry & Lemon Curd Braids
with Ricotta & Cardamom
Love braids? Try to braid a pastry in your next baking session - it's fun and easy!
Nut Free Vegetarian
INGREDIENTS
1 pkg. Puff Pastry
1 jar of lemon curd
4 Tbsp. ricotta
Agave
3/4 tsp. cardamom
4 oz. blackberries
Egg wash (1 egg with 2 Tbsp. water, beaten)
STEPS
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Preheat oven to 400°F.
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Unroll refrigerated Puff Pastry and cut into four rectangle pieces. On each piece, cut 1/2 in. tabs along each long side.
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Spread about 1 Tbsp. of lemon curd and 1 Tbsp. of ricotta in the middle of each piece of dough.
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Drizzle with agave and sprinkle with cardamom. Place blackberries on to filling.
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Fold the tabs diagonally toward the bottom of the dough in a crisscross pattern ensuring the dough is tightly wrapped to form braid.
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Brush with egg wash. Bake for 15-20 minutes until golden brown. Serve.
Review Blackberry & Lemon Curd Braids.