Chocolate puff pastry is a quick and simple dessert recipe that takes less than an hour from start to finish. Golden, flaky pastry creates a soft nook to house heavenly Nutella, making every twist and turn of the braid a decadent encounter with pure bliss.
Preheat your oven to 200 C. Line a baking tray with parchment paper or Silpat.
Thaw your puff pastry according to package instructions.
Lightly flour your work surface and roll the puff pastry into a large rectangle (approx 14 by 17 inches).
Divide the rectangle into three equal parts. You can either eyeball it or fold the dough to create two creases that act as markers.
On each of the side sections of the rolled-out puff pastry, cut equal-sized diagonal strips.
On the center section, spread Nutella, leaving about ½ inch of space on top and bottom.
Fold over the top and bottom empty ends of the middle section.
Now begin braiding the puff pastry with Nutella by taking one strip from the left section and crossing it over to the right. Now take a strip from the right section and fold it over to the other side so it overlaps the first strip at an angle.
Continue crisscrossing the cut strips over each other till you have a complete braid.
Chill the puff pastry with chocolate in the freezer for 10 minutes.
Brush with the beaten egg. Sprinkle granulated sugar and almond flakes on top.
Bake at 200 C for 35 to 40 minutes, until golden and toasty.
Let the pastry rest for 10 minutes before slicing, serving, and sinking your teeth in! Enjoy!