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
Preheat oven to 200 degree celcius. Line an oven tray with baking paper.
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.
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.
Repeat Steps 2–3 with remaining pastry, chocolate, hazelnut spread and egg.
Put braids on prepared tray and sprinkle outer edges with flaked almonds.
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.