Chocolate Pastry Braid is a fast and easy recipe. Perfect for when unexpected guests arrive or you just want something sweet. Choose your favourite chocolate and dessert is served.
Chocolate Pastry Braid
Chocolate Pastry BraidChristmas is filled with family and friends and sometimes surprise drop ins, actually not only at Christmas Time!
And when that happens sometimes you really wish you had a dessert or sweet handy. And that’s when this Chocolate Pastry Braid is perfect.
Be sure to watch the video!
How to Make a Chocolate Pastry Braid
- Roll out the puff pastry, place the chocolate bars down the centre, leaving a 1/2 inch (1 cm) space at the top and the bottom, fold the dough over the chocolate.
- Cut strips of about 1/2 inch (1 cm) on both sides of the puff pastry.
- Then bring the strips over the chocolate from one side to the other.
- Continue to make a braid of the puff pastry, crossing the strips.
- Place the chocolate pastry on the prepared cookie sheet. And refrigerate for 20 minutes.
- Remove from the fridge and brush with egg wash. Then sprinkle with granulated sugar.
- Bake the Chocolate Pastry for approximately 20 – 30 minutes or until golden brown and puffed. Let it cool then sprinkle lightly with icing sugar!
Why refrigerate the Chocolate Puff Pastry?
Be sure to refrigerate the Chocolate Puff Pastry for at least 20 minutes before baking because the puff pastry must be very cold in order to puff up and be perfectly crunchy!
Only a few ingredients and in 45 minutes it’s ready. Sometimes simple is the best.
What’s even better is you can use any type of chocolate. I have made it a few times. I used dark chocolate and sprinkled finely ground nuts on the chocolate before braiding.
I have made it with milk chocolate. You can also use left over chocolate from halloween or Easter. How about a chocolate caramel bar?
If you haven’t noticed I make a lot of stuff with Puff Pastry, from sweet to savory!
More Puff Pastry Recipes to try
10 Minutes Homemade Puff Pastry + Recipes
Cinnamon Sugar Puff Pastry Palmiers
I thought I would share a simple but easy recipe as my last before I take a break for Christmas and if I am really lazy maybe until 2019! 🙂
I want to thank you for including An Italian in my Kitchen in your cooking and baking adventures. Thank you for all your kind words and feedback.
I hope you all have a wonderful and delicious Christmas and a Happy and Healthy New Year. Enjoy!
Chocolate Pastry Braid
Ingredients
- 1 pre made puff pastry (8x10 inches / 20 x 25 cm)
- 4 ounces chocolate (milk or dark)
- 1/4 cup finely chopped nuts (if desired)
- 2 tablespoons granulated sugar
TOPPING
- 1 egg
- 1 tablespoon water
- 2-3 tablespoons icing / powdered sugar
Instructions
- Roll out the puff pastry, place the chocolate bars down the centre (sprinkle with chopped nuts if using), leaving a 1/2 inch (1 cm) space at the top and the bottom, fold the dough over the chocolate.
- Cut strips of about 1/2 inch (1 cm) on both sides of the puff pastry, being careful not to go too far under the chocolate. Then bring the strips over the chocolate from one side to the other.
- Continue to make a braid of the puff pastry, crossing the strips. Place the chocolate pastry on a parchment paper lined cookie sheet. And refrigerate for 20 minutes.
- Pre-heat oven to 350F (180C).
- Remove from the fridge and brush with egg wash. Then sprinkle with granulated sugar.
- Bake the Chocolate Pastry for approximately 20 - 30 minutes or until golden brown and puffed. Let it cool then sprinkle lightly with icing sugar! Enjoy!
EGG WASH
- In a small bowl beat together the egg and water.
Sheri Ford says
Can you make this pastry and then refreeze until ready to bake? Maybe move it to the refrigerator over night and then bake the morning of right out of the refrigerator?
Rosemary says
Hi Sheri, yes you could get it all ready and wrap it tightly in plastic and freeze. And yes it is best to thaw it in the fridge overnight and then bake it in the morning. Let me know how it goes.
Ri says
Hi, Rosemary, Does the chocolate stay soft as the braid cools down or it hardens?
Rosemary says
Hi Ri, Once I bake it and let it cool down a bit, the chocolate definitely stays soft. If you have any leftovers I would let it sit at room temperature overnight and the chocolate will still remain on the soft side (I wouldn’t let it sit out more than overnight) although if you refrigerate it it will harden. Hope this helps.
Audrey Thomas-Ashman says
My family and I made this for dessert tonight Using both the milk chocolate and one, and Cara milk chocolate in the other. We really couldn’t decide which one was better! A simple recipe but so delicious. And such a great way to be creative! I’m sure it would be great with so many other fillings!
Rosemary says
Hi Audrey, thanks, so glad you and your family enjoyed it. Great choices, I can’t wait to try the Caramel version. Have a great Sunday.
Janet says
Absolutely delicious!!! So light and fluffy and when filled with chocolate makes it perfect!!!
Rosemary says
Hi Janet, thanks so glad you enjoyed it!
2pots2cook says
Thank you for all the beauties you shared with us; hoping you will continue to do so in 2019. Happy holidays !
Rosemary says
Thanks so much, I will certainly try! Happy Holidays to you too.
Ruth Martin says
Can I make this with Nutella in place of the chocolate?
Rosemary says
Hi Ruth, sure that would work too! Hope you enjoy it.
Ann says
YUM! I wish you and your family a Happy Holiday. Thank you for sharing all your delicious recipes with us throughout the year.
Rosemary says
Hi Ann, thanks so much and a Merry Christmas and a Happy New Year to you and your family too! 🙂
maria martinez says
Absolutely delicious wonderful suggestions to substitute chocolate with
Rosemary says
Hi Maria, thanks so much, you could always use fruit as a substitute.