White Chocolate Biscoff Puff Pastry Braid
Ingredients
400g puff pastry, defrosted
100g Biscoff spread
150g White chocolate bar
1 egg
Sliced almonds, for garnish
1 tsp granulated sugar
Method
Preheat oven to 200C. Prepare a baking tray with baking paper.
Place the thawed puff pastry on the baking paper.
Visually divide the pastry into 3 sections. Use a knife to make 10 equal strips on the 2 outer sections of the pastry.
Remove the first flaps from the top and bottom cuts, from both sides.
Spread the Biscoff spread evenly onto the centre strip of the puff pastry, leaving a small margin around the edges.
Place the white chocolate bar over the Biscoff spread.
Fold the top and bottom middle pieces down over the chocolate bar.
Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance.
In a small bowl, whisk the egg and brush over the pastry braid, sprinkle with granulated sugar and sliced almonds.
Bake for 35-40 minutes or until golden brown.
Dust with icing sugar and serve warm. Enjoy!
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