Braided pastry with chocolate from puff pastry
Description
Homemade pastry for tea. Tasty, quick, and easy—these are the main features of this cake. You can make one large braid using the whole chocolate bar, or break the bar into pieces and use 3-4 chunks to make small braids. When I have time, I make many little braids. But when guests are practically at the door, I quickly roll up one large braid-cake and wait for my friends. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Roll out the thawed puff pastry into a rectangle. The size should be about three times larger than the chocolate bar. Place the rolled pastry onto a sheet of parchment paper.
- 2
Step 2
Place a chocolate bar in the center of the rolled-out sheet of dough.
- 3
Step 3
Make diagonal cuts in the dough, stopping about 1 cm before reaching the edge of the chocolate bar.
- 4
Step 4
And start braiding the braid: alternately fold the strips from one side and then the other, like a braid.
- 5
Step 5
Chop the shelled nuts into crumbs. You can use a knife or a rolling pin.
- 6
Step 6
Brush the braid with egg or cream.
- 7
Step 7
Sprinkle with chopped nuts and place in a preheated oven at 200 degrees for about 30 minutes. The cake should brown nicely.