Ingredients
2 sheets ready rolled puff pastry, defrosted, chilled
100g block Lindt salted dark chocolate, cut in half
2 Tbsp chocolate hazelnut spread
1 free-range egg, lightly beaten
2 handfuls flaked almonds
Pure icing sugar, to dust
Double cream or icecream, to serve
Method
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Preheat oven to 200 degree celcius. Line an oven tray with baking paper.
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Lay 1 sheet of pastry on a clean dry surface. Cut one 2.5cm strip off 1 side to form a rectangle. Discard strip. Put 1/2 of the chocolate in centre of pastry. Spread 1 Tbsp of hazelnut spread on top.
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Referring to ‘How to cut pastry for braid’ picture (above), cut wedges out of corners of pastry to create 2 square ends. Discard offcuts. Cut pastry sides into 4 strips on an angle. Fold pastry ends over chocolate then, starting at end with strips pointing upwards, fold each strip over chocolate, alternating sides, to form a braid. Brush with 1/2 of the beaten egg.
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Repeat Steps 2–3 with remaining pastry, chocolate, hazelnut spread and egg.
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Put braids on prepared tray and sprinkle outer edges with flaked almonds.
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Bake for 12 minutes or until puffed and golden. Remove from oven and dust heavily with icing sugar. Return to oven for a further 3 minutes. Let braids cool on tray for about 5 minutes. Cut in half and serve warm with cream or ice-cream.