Chocolate Almond Braid
With only 4 ingredients, you can make this flaky pastry stuffed with chocolate in no time.
Servings 8 servings
Calories 200kcal
Ingredients
- 1 sheet puff pastry thawed, but still cool
- 1 dark chocolate bar
- 1 egg beaten
- 1/4 cup slivered almonds or nut of choice
- Caramel sauce (optional)
Instructions
- Preheat the oven to 400℉.
- Unfold the puff pastry on top of a sheet of parchment paper. Place the chocolate bar, centered on the middle section of the pastry.
- Cut diagonal lines down both sides of the dough about an inch apart. Make sure there are an equal number of strips on each side for easy braiding. Remove the top and bottom chunks. If using, drizzle any caramel sauce over the chocolate bar. Be careful not to get too close to the slits or it will ooze out in the oven.
- Fold the top flap down over the chocolate bar and begin alternating strips of dough to form a braid. Before you reach the end of the pastry, fold the bottom flap up over the chocolate and finish the braid. If you have extra dough, fold it underneath.
- Transfer the parchment paper with the braid to a cookie sheet. Brush the dough with the egg and sprinkle with the almonds.
- Bake for 25 minutes. The braid will be very puffy and golden brown. Serve warm.
Notes
- I found that the nuts get very dark, nearly burnt. If this bothers you, omit the almonds or sprinkle them on the chocolate before you braid the pastry.
- Use any chocolate bar or fillings that you want. How about chocolate, caramel, and pecans for a turtle braid?!