Golden Caprese Puff Pastry Braid

Unleash a Pinterest-worthy sensation with this incredibly easy and visually stunning Golden Caprese Puff Pastry Braid! This recipe transforms simple ingredients into a gourmet-looking treat perfect for any occasion. With its flaky, golden crust encasing a vibrant medley of juicy tomatoes, creamy mozzarella, and fragrant basil, all drizzled with a sweet balsamic glaze, it's no wonder this braid is set to go viral.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 sheet (14.1 oz) frozen puff pastry, thawed
• 1 large egg, beaten (for egg wash)
• 1 cup cherry tomatoes, halved
• 8 oz fresh mozzarella (such as bocconcini or a log), thinly sliced or halved
• 1/2 cup fresh basil leaves, roughly chopped
• 2 tablespoons olive oil
• 1/4 teaspoon sea salt
• 1/8 teaspoon black pepper
• 2 tablespoons balsamic glaze, for drizzling

Instructions

1. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
2. Gently unroll the thawed puff pastry onto the prepared baking sheet. Using a knife or pizza cutter, lightly score a rectangle down the center, about 4-5 inches wide. Do not cut all the way through.
3. On both long sides of the central rectangle, cut diagonal strips about 1-inch wide and 2 inches long, angling slightly outwards from the center. You should have about 8-10 strips on each side.
4. In a medium bowl, gently toss the halved cherry tomatoes with olive oil, salt, and pepper. This helps bring out their flavor.
5. Arrange the sliced mozzarella evenly down the center rectangle of the puff pastry. Top with the seasoned cherry tomatoes and then sprinkle generously with the fresh basil.
6. To braid, fold the top and bottom short ends of the pastry over the filling. Then, starting from one end, alternate folding one strip from the left side and one strip from the right side over the filling, crisscrossing them to create a braided effect. Continue until all strips are used.
7. Brush the entire braid with the beaten egg wash, ensuring an even golden color during baking.
8. Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up, and the mozzarella is melted and bubbly.
9. Remove from the oven and let cool slightly on the baking sheet for 5 minutes. Carefully transfer to a cutting board.
10. Drizzle generously with balsamic glaze just before slicing and serving warm.

Chef's Note

For an extra crispy base and to prevent sogginess, you can lightly prick the central rectangle of the puff pastry with a fork before adding the filling. This allows steam to escape without affecting the braid's structure.

Make-Ahead Tips

While best served warm and fresh, you can prep the tomato and basil mixture a few hours in advance. The baked braid can be stored at room temperature for up to 1 day, or refrigerated for up to 3 days, but the pastry will lose some crispness.

Substitutions

Swap fresh basil for a thin layer of pesto for a different flavor profile. Add cooked, crumbled sausage or prosciutto for a heartier option. For a vegetarian twist, try adding thinly sliced mushrooms or roasted red peppers alongside the Caprese ingredients.