I recently saw a pretty catchy video on YouTube…
Fun, dynamic, spunky ~

It made me think I really need to step up my game!

Alas, I’m already feeling absolutely as busy as a bee these days and the thought of tackling another video project overwhelms me to no end. The idea makes me want to hideaway in my little hive of honeycomb.

However, I’m without a doubt, always up for a new recipe.

And this one is both SUPER DUPER easy and SUPER DUPER delicious!

It’s also quite beautiful.

Place a chocolate bar in the center and cut diagonal lines along the left and right side of the chocolate bar, about one inch apart.

Remove the corner pieces. Starting from the top, fold down the border flap of pastry then alternate right and left flaps until the bottom pastry flap. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath.

Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts and sugar on top. 
Bake for 18-25 minutes or until golden brown. 

Chocolate Pastry Braid

1 sheet of puff pastry
1 large dark chocolate bar (70-85% dark)
egg wash
1/4 cup chopped pecans + 3 Tbs. cane sugar

Preheat the oven to 425 degrees.

Allow the pastry to thaw per the packing directions. Place the chocolate bar in the center and cut diagonal lines along the left and right side of the chocolate bar, about one inch apart. Remove the corner pieces. Starting from the top, fold down the border flap of pastry then alternate right and left flaps until the bottom pastry flap. Fold the bottom flap up and finish alternating between right and left. Tuck any extra puff pastry underneath. 
Place the braided puff pastry on parchment paper lined baking tray. Brush with egg wash and sprinkle crushed nuts and sugar on top. 
Bake for 18-25 minutes or until golden brown. 

The smell is just a delicious as the taste!