Chocolate Almond Braid Recipe by Meg Curry
Cooking Instructions 25 mins 1 Let your puff pastry dethaw until you can easily unfold it without breaking it. 2 Preheat oven to 415° 3 Make an egg wash. (Beat egg and milk) Set aside. 4 Place chocolate bar in the middle of the puff pastry sheet. 5 Starting at tge bottom, cut at a downward angle from the corner of the chocolate bar to the corner of the sheet. Remove excess pastry. 6 Moving to the top, cut from tbe corner of tbe chocolate bar outwards in a downward angle. The same angle as the bottom. Remove any excess pasrty. 7 Make sure to leave the little rectangles at the top. These need to be folded over the end of the bar 8 Continuing with the same angle you have. Cut each side, so you have multiple cuts on each side 9 Starting at the right side, take the bottem peice and fold over bar. 10 Take the bottome left peice abd fold over. 11 Continue this until you have folded all peices. Cut off any excess pasrty 12 Apply your egg wash to the top. Using a brush works best. 13 Sprinkle your almonds on top. 14 Put in oven and bake for 25 minutes. 15 Cut and serve! 1 Let your puff pastry dethaw until you can easily unfold it without breaking it. 1 Let your puff pastry dethaw until you can easily unfold it without breaking it. 2 Preheat oven to 415° 2 Preheat oven to 415° 3 Make an egg wash. (Beat egg and milk) Set aside. 3 Make an egg wash. (Beat egg and milk) Set aside. 4 Place chocolate bar in the middle of the puff pastry sheet. 4 Place chocolate bar in the middle of the puff pastry sheet. 5 Starting at tge bottom, cut at a downward angle from the corner of the chocolate bar to the corner of the sheet. Remove excess pastry. 5 Starting at tge bottom, cut at a downward angle from the corner of the chocolate bar to the corner of the sheet. Remove excess pastry. 6 Moving to the top, cut from tbe corner of tbe chocolate bar outwards in a downward angle. The same angle as the bottom. Remove any excess pasrty. 6 Moving to the top, cut from tbe corner of tbe chocolate bar outwards in a downward angle. The same angle as the bottom. Remove any excess pasrty. 7 Make sure to leave the little rectangles at the top. These need to be folded over the end of the bar 7 Make sure to leave the little rectangles at the top. These need to be folded over the end of the bar 8 Continuing with the same angle you have. Cut each side, so you have multiple cuts on each side 8 Continuing with the same angle you have. Cut each side, so you have multiple cuts on each side 9 Starting at the right side, take the bottem peice and fold over bar. 9 Starting at the right side, take the bottem peice and fold over bar. 10 Take the bottome left peice abd fold over. 10 Take the bottome left peice abd fold over. 11 Continue this until you have folded all peices. Cut off any excess pasrty 11 Continue this until you have folded all peices. Cut off any excess pasrty 12 Apply your egg wash to the top. Using a brush works best. 12 Apply your egg wash to the top. Using a brush works best. 13 Sprinkle your almonds on top. 13 Sprinkle your almonds on top. 14 Put in oven and bake for 25 minutes. 14 Put in oven and bake for 25 minutes. 15 Cut and serve! 15 Cut and serve! More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Peanut Butter & Banana Stuffed French Toast Pink Lady Chicken Pasta Salad Dad's Sunday Pancakes Chicken Pot Pie Pumpkin Chocolate Chip Cookies Peanut Butter & Banana Stuffed French Toast Pink Lady Chicken Pasta Salad Dad's Sunday Pancakes Chicken Pot Pie Pumpkin Chocolate Chip Cookies Summer Squash Scramble Potato and Onions White fish in a hot smoked-cheese sauce Peanut Butter & Banana Stuffed French Toast Pickled eggs and sausage Filet Mignon with Balsamic Wine Sauce Sweet and spicy prawn and coconut curry with rice noodles Dad's Sunday Pancakes Pumpkin Chocolate Chip Cookies Tricia's Chocolate Molten Lava Cake Summer Squash Scramble Potato and Onions White fish in a hot smoked-cheese sauce Peanut Butter & Banana Stuffed French Toast Pickled eggs and sausage Filet Mignon with Balsamic Wine Sauce Sweet and spicy prawn and coconut curry with rice noodles Dad's Sunday Pancakes Pumpkin Chocolate Chip Cookies Tricia's Chocolate Molten Lava Cake