Layered braid with chocolate filling
Votes: 3
Time: 55 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 367, total fat 19 G., saturated fats 12 G., proteins 6 G., carbohydrates 43 G., fiber 3 G., cholesterol 47 mg, sodium 80 mg, sugar 35 G.
Calories 367, total fat 19 G., saturated fats 12 G., proteins 6 G., carbohydrates 43 G., fiber 3 G., cholesterol 47 mg, sodium 80 mg, sugar 35 G.
This puff pastry takes just 10 minutes of hard work to make. Ree Drummond fills store-bought puff pastry with a chocolate-hazelnut spread and peanut filling, braids the dough over the filling, and bakes it in the oven. She drizzles the finished puff pastry with a simple glaze for an elegant look.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 9-inch square sheet frozen puff pastry, thawed
- Flour for dusting
- 0.5 cup chocolate-hazelnut spread
- 1/4 cup chopped salted roasted peanuts
- 1 large beaten egg
- A pinch of sea salt
- 0.5 cup powdered sugar
- 0.5 tsp vanilla extract
- A little milk
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Recipes with similar ingredients: puff pastry, chocolate-nut butter, Peanut
Cooking the dish according to the recipe:
- Preheat oven to 190°C. Line a baking sheet with parchment paper.
- Place the puff pastry on a lightly floured surface. Think of the dough as being divided into three equal parts. Spoon the nut butter into the center part and cover the center part with it, leaving a 1 cm border at the top and bottom. Sprinkle the chocolate-hazelnut spread with peanuts.
- Using a sharp knife, make six horizontal cuts on the open dough on the right and left sides to create 2.5 cm thick strips.
- Fold the edges of the dough over and under the filling. Then, starting at one end, begin folding the strips of dough over the filling, alternating sides to create a braid. Place the braid on a parchment-lined baking sheet.
- Brush the dough with beaten egg and sprinkle with sea salt. Bake until golden brown and set, 28–30 minutes.
- While the dough is baking, prepare the glaze by whisking the powdered sugar, vanilla, and milk in a bowl until smooth. Set aside. Let the dough cool for 10–15 minutes. Drizzle with the glaze, slice, and serve.
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