Chocolate Pastry Braid

Chocolate Pastry Braid

1 sheet of puff pastry
1 large dark chocolate bar (70-85% dark)
egg wash
1/4 cup chopped pecans + 3 Tbs. cane sugar

 

Preheat the oven to 425 degrees.

 

Allow the pastry to thaw per the packing directions. 
Place the chocolate bar in the center and cut diagonal lines along the left and right sides of the chocolate bar, about one inch apart. 

Remove the corner pieces. 
Starting from the top, fold down the border flap of pastry then alternate right and left flaps until the bottom pastry flap. 

Fold the bottom flap up and finish alternating between right and left. 

 

Tuck any extra puff pastry underneath. 

Place the braided puff pastry on a parchment paper-lined baking tray. 
Brush with egg wash and sprinkle crushed nuts and sugar on top. 

Bake for 18-25 minutes or until golden brown.

 

The smell is just as delicious as the taste!