The chocolate puff pastry braid is a quick and delicious puff pastry dessert that can be prepared in 5 minutes with only 3 ingredients. Like many of you, I have a lot of Easter egg chocolate to reuse, and with some of what I had left, I decided to make this simple and delightful treat that didn’t last even a day. The chocolate puff pastry braid is crispy with a soft and creamy filling; you can use any chocolate you like, milk, white, or dark, even a mix (it doesn’t have to be Easter egg chocolate; any type of chocolate is fine), it’s delicious, and perfect for dipping in milk or cappuccino!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: one chocolate puff pastry braid
- Cooking methods: Oven, Electric Oven, Air Frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 9 oz chocolate
- 1 sheet puff pastry (rectangular)
- 1 egg (for brushing)
- to taste powdered sugar
Steps
The chocolate puff pastry braid is very simple and quick to prepare. First, unroll the puff pastry sheet and cut the edges into strips about 3/4 inch thick, leaving the central part intact.
Fill the central part with your preferred chocolate: milk, dark, or white, everything works, you can even mix them. Break it into pieces with your hands (or cut it with a knife if using thick bars).
Fold the ends and then, one strip at a time, starting from the top, place them over the chocolate, one from one side and then one from the opposite side, braiding them.
Brush the chocolate puff pastry braid with a bit of beaten egg and bake in a preheated oven at 390°F for about 25 minutes, until golden.
Remove the chocolate puff pastry braid from the oven and garnish with a dusting of powdered sugar.
Notes:
The chocolate puff pastry braid keeps at room temperature for 3-4 days. As mentioned, you can use any chocolate you prefer, in terms of flavor and type.
Other puff pastry dessert recipes HERE
Other desserts to reuse Easter egg chocolate HERE
