CHOCOLATE ALMOND BRAID RECIPE BY TASTY
Here's what you need: puff pastry, chocolate, egg wash, crushed nuts
Provided by Tasty
Categories Desserts
Yield 5 pieces
Number Of Ingredients 4
Steps:
- Lay out your puff pastry. Place your chocolate bar in the center, cut diagonal lines along the left and right side of the chocolate bar about an inch apart.
- Remove the corner pieces. Starting from the top, fold down the flap then alternate right and left until you are close to the bottom. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.
- Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts over.
- Bake at 415°F (213°C) for 25 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 219 calories, Carbohydrate 17 grams, Fat 15 grams, Fiber 2 grams, Protein 4 grams, Sugar 12 grams
2-INGREDIENT CHOCOLATE BRAIDED BREAD
Impress your guests with this stunning, 2-Ingredient Chocolate Braided Bread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F and set aside large baking sheet. Set cut parchment paper or silicone mat on flat surface and lightly flour.
- Start with one can of dough (use instructions on can to open) and gently roll out flat onto surface. Pinch and press together the perforated edges to create a long rectangle. You can also form a ball with the dough and roll it out from that stage as well. Try to get about a 12" rectangle.
- Using spatula, cover rectangle with 1/4 cup of the chocolate spread, leaving about a 1" perimeter of dough with no chocolate-if you spread all the way to the edges, the chocolate will escape out go all of your dough. Chocolate should also be slightly warmed to easily spread, but not liquid!
- Gently roll the dough using your palms and thumbs. Once you've created a long dough log, transfer dough on the parchment paper or mat onto baking sheet and place in freezer for 5-10 minutes. During the chilling time you can start on your second dough and repeat, using another 1/4 cup of the chocolate spread.
- Once the dough has chilled, staring about 1/2" from the top of the log, use a sharp knife to cut all the way through the middle of the dough. You'll want to keep one end attached.
- Lifting up the two ends of the dough pieces, separate them gently and turn/overlap the dough so the chocolate strips are facing outward and you've created a braid. If making a ring, gently transfer second braid to a single baking sheet, curving the two braids to make a circle, and pinch dough together to connect.
- Brush ring in beaten egg wash to achieve golden brown edges, then bake for 22-25 minutes, until edges of ring are golden.
- Allow braided bread to cool on pan about 10 minutes, then sprinkle with confectioners sugar if you're feeling fancy. Transfer chocolate braided bread to serving plate, and enjoy!
Nutrition Facts : ServingSize 1 Serving
PUFF PASTRY BRAID
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
- Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
- Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
- Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
- Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
- While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
- Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.
3-INGREDIENT CHOCOLATE-STRAWBERRY BRAID RECIPE BY TASTY
Here's what you need: puff pastry, semi-sweet chocolate chips, strawberries
Provided by Merle O'Neal
Categories Bakery Goods
Yield 2 servings
Number Of Ingredients 3
Steps:
- Preheat oven to 400ºF (200ºC).
- In a small bowl, melt the chocolate chips.
- Cut puff pastry in half.
- Cut slits 1 inch (2 cm) apart on both ends of the pastry, leaving the middle section untouched.
- Spread half of the chocolate spread and sliced strawberries on the center third.
- Starting at one end, fold the pastry strips over the chocolate/strawberry mixture, alternating sides until mixture is completely covered.
- Repeat for second half of puff pastry.
- Bake for 12-15 minutes.
- Let cool for 5 minutes.
- Enjoy!
Nutrition Facts : Calories 918 calories, Carbohydrate 82 grams, Fat 64 grams, Fiber 5 grams, Protein 12 grams, Sugar 20 grams
CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS
Puff pastry twists or puff pastry braids? No matter what you call them, one thing is certain: Dessert doesn't get much easier or more impressive than these buttery, chocolatey confections. With four ingredients and a few quick tricks, you can transform packaged puff pastry into a tempting treat worthy of displaying at a bakery.
Provided by Kelly Senyei
Categories dessert
Time 50m
Yield 2 large twists
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
- Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
- Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
- Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
- Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.
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CHOCOLATE PASTRY BRAID RECIPE - AN ITALIAN IN MY KITCHEN
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Ratings 9Calories 194 per servingCategory Chocolate, Dessert
- 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.
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