CHOCOLATE RASPBERRY PUFF PASTRY
This Chocolate Raspberry Puff Pastry is an effortless indulgence. Its so ridiculously easy to prepare and the final result is so impressive! It's a definite show stopper for sure. I don't consider myself a baker or pastry chef and when it comes to dessert I go for easy and sinfully delicious. There's nothing more indulgent than chocolate and using store bought puff pastry sheets and raspberry preserves makes this dessert incredibly effortless. Puff pastry is an inc...
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 F
- Break off a piece of parchment big enough to lay your puff pastry but not bigger than your sheet pan, doesn't have to be perfect, and sprinkle some flour over it. Lay your puff pastry sheet on top and unfold it if the puff pastry sheet is frozen, thaw at room temp for up to 40 minutes on the parchment paper, no need to unfold it, unfold when thawed
- Lay your chocolate bar in the middle of the sheet, vertically.
- Spread a couple tablespoons of the preserves on top of the chocolate bar.
- Make horizontal slits on both sides of the chocolate bar , going down the entire length of the bar, these are the dough flaps that we will be braiding over the chocolate and preserves.
- To braid, fold the flaps diagonally over the chocolate. it doesn't have to be perfect, if there's an extra flap at the bottom just cut the excess off.
- Transfer the braid to the sheet pan, parchement paper and all.
- Brush the braid with the egg wash, cover every nook and cranny.
- Transfer the sheet pan into the oven and bake for 20-25 minutes, or until its golden brown.
- Let it cool and dust with powdered sugar. Serve with whipped cream or ice cream.
- Enjoy!
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