Chocolate Braid Puff Pastry
This easy chocolate braid is warm gooey chocolate baked inside of a tasty crescent puff pastry. An easy almond topped chocolate braid recipe for brunch, breakfast, or school party!
Yield: 6
Equipment
Calories: 375kcal
Ingredients
- 1 frozen puff pastry
- 4.4 oz chocolate bar semi-sweet or milk chocolate
- 1 egg
- 1 tablespoons shaved almonds
- 1 tablespoon powdered sugar
Instructions
- Place the frozen dough on a baking sheet lined with parchment paper. After the dough has defrosted unroll it.
- Place the chocolate bar in the middle of the dough.
- Make cuts along the edges of the dough. (See graphic on blog post for more detail.) Make as many cuts along the sides as you want, just make sure to have the same amount on each side.
- After cutting 6-8 strips of dough on the sides, you are ready to braid.
- Fold the top and the bottom ends over the chocolate first, then cross the side strips over each other to make the braid.
- Brush the braid with an egg wash you can make with one beaten egg and a splash of cool water.
- Bake the pastry according to the package directions. Most puff pastry requires an oven temperature of 425 degrees.
- Remove the braid before it gets golden brown.
- Top with almonds and then place back into oven until golden brown for about 2-3 minutes.
- Let it cool for about 10 minutes, then dust with powdered sugar.
- Serve while it is still warm and gooey!
Notes
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Recipe Video
Nutrition
Calories: 375kcal | Carbohydrates: 30g | Protein: 6g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 28mg | Sodium: 116mg | Potassium: 196mg | Fiber: 3g | Sugar: 7g | Vitamin A: 48IU | Calcium: 28mg | Iron: 4mg