Makes 4-6 Servings
½ cup of Farmer’s Cheese
¼ cup granulated sugar
½ tspn vanilla
½ cup frozen berries such as black currant
1 sheet of frozen puff pastry defrosted in the refrigerator for 1 day
1 egg plus 1 tb milk for egg wash
Prep time: 30 minutes | Cook time: 25 minutes
There is the Danish Braid, Swedish Pulla and this is my Russian Braid. The black currant gives a very original taste but feel free to use any favorite berries.
Preheat oven to 425F and set the wrack in the middle of the oven. Line a baking sheet with parchment paper and set aside.
In a medium bowl combine Farmer’s cheese, egg, sugar, vanilla and stir to mix well. Take out one sheet of puff pastry and roll it out on a floured surface to a rectangle. Mentally mark out the puff pastry into three long rectangles. Spoon cheese mixture into the middle third leaving ½ to 1 inch from the top to the bottom of pastry free from mixture and sprinkle the top with frozen berries. Using a sharp knife, starting from where the mixture starts, cut the pastry into 10 long strips. Starting from the top, lay the top to cover the cheese mixture and then alternating right and left lay each strip to make a braid on top of the filling.
You should now have a compact braid 1/3 of the original size in width. Using a pastry brush thoroughly apply the egg wash and let stand in the refrigerator for 10 minutes. Remember that everything to do with puff pastry must be cold.
Bake for 23-25 minutes until puffed and golden brown. Let stand for 10 minutes, transfer to a serving platter and let cool for another 30 minutes. Enjoy!