Directions

1. Preheat oven to 350 F.
2. Roll out the puff pastry sheet and lightly score it into 3 sections, vertically to make three sections.
3. Spoon the mascarpone cheese onto the middle section and spread evenly.
4. Add the raspberry preserves to the top of the mascarpone cheese and again, spread evenly.
5. After the filling is placed, cut little slits along both sides of the puff pastry, approximately 1 inch wide.
6. Once the cuts are made, braid the strips one across the other.
7. After braiding, tuck the ends up and apply egg wash to the top of the puff pastry. Pro-Tip: Egg wash adds the most beautiful color and finish to the top of any dish.
8. Sprinkle top of puff pastry braid with a light layer of sugar.
9. Transfer to a baking sheet, lined with parchment paper and bake for 20 minutes, or until golden.
10. Remove from the oven and put the braided pastry onto another pan to expedite the cooling process. Let the pastry sit for 20-30 minutes. Dollop with some additional mascarpone cheese, garnish with fresh raspberries on top of the mascarpone and lightly dust the entire pastry with powdered sugar, if desired. Cut and serve.