| Level: | Easy |
| Total: | 55 min |
| Active: | 10 min |
| Yield: | 4 servings |
Ingredients
- One 9-inch square sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
- 1/2 cup chocolate-hazelnut spread
- 1/4 cup salted roasted peanuts, chopped
- 1 large egg, beaten
- Pinch sea salt
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Splash of milk
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 366 |
| Total Fat | 19 g |
| Saturated Fat | 12 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 3 g |
| Sugar | 35 g |
| Protein | 6 g |
| Cholesterol | 47 mg |
| Sodium | 80 mg |
Reviews
I make my braid directly on parchment on the sheet pan…no transferring! This dessert has such a beautiful presentation for very little effort. It’s a nice addition to brunch on the weekend. I don’t add the nuts, just hazelnut spread. I will try other fillings that previous reviewers have posted. This recipe is a keeper!
This was so easy. I made it with apple pie filling and sprinkled with cinnamon sugar. Yes, assemble on the parchment paper to make the transfer easier. This was delicious! My husband loved it!
Easy peasy, do it right on the parchment paper. I use solo filling, the raspberry is awesome- trying poppyseed today.
Fabulous! I made two, one with apple pie filling and one with cherry. Delicious. The hardest part was transferring the pastry to the sheet pan, so I recommend making your braid on parchment and just sliding that onto the sheet pan.
I used apple pie filling and used caramel and sprinkled powdered sugar on top! Very festive and very easy to make! I would have added walnuts or pecans, but grandchildren dont like nuts!
This was so easy to make and I know everybody will enjoy it for Thanksgiving. Looks like I work so hard on it. Thanks so much Ree you’re the best. ❣️
This was wonderful. Will be making this again and again. If using pie filling be generous but don’t over fill.
Wonderful and so adaptable. First used fig jam and cream cheese. Next going for savory with sauteed mushrooms and gruyere
Combine ease and delicious and you’ve got this. So fast and nice presentation. I have to keep sodium to a minimum, so sprinkled toasted sliced almonds instead of peanuts and did not add sea salt.
Connie
Connie
Very easy and quick to make. Came out perfectly and everyone loved it!