Скачать или смотреть Flaky puff pastry braid filled with chocolate hazelnut and finished with vanilla icing

Today I’m sharing an easy puff pastry braid inspired by a Food Network favorite.
This recipe comes together quickly using frozen puff pastry, chocolate hazelnut spread, and chopped roasted peanuts for a little crunch.
The pastry is braided, brushed with egg wash, lightly salted, and baked until golden and flaky. While it bakes, I whisk together a simple vanilla icing to drizzle over the top once it cools.
This dessert feels special but is very simple to make — perfect for breakfast treats, coffee time, or sharing with family.

🧾 Ingredients
1 sheet frozen puff pastry, thawed (about 9-inch square)
All-purpose flour, for dusting
½ cup chocolate-hazelnut spread
¼ cup salted roasted peanuts, chopped
1 large egg, beaten
Pinch of sea salt
For the icing:
½ cup powdered sugar
½ teaspoon vanilla extract
Splash of milk (just enough to thin)
👩‍🍳 Instructions
Preheat your oven to 375°F and line a baking sheet with parchment paper.
Lightly flour your surface and roll out the puff pastry. Picture it divided into three long sections.
Spread the chocolate-hazelnut filling down the center section, leaving about ½ inch clear at the top and bottom. Sprinkle chopped peanuts over the filling.
Using a sharp knife, cut the two outer sections into even horizontal strips, stopping at the filling.
Fold the top and bottom edges over the filling. Then alternate folding the pastry strips over the center to create a braid.
Transfer the braid to the baking sheet. Brush with beaten egg and lightly sprinkle with sea salt.
Bake for 28–30 minutes, until puffed and golden brown.
While it bakes, whisk together powdered sugar, vanilla, and milk until smooth.
Let the pastry cool for 10–15 minutes, drizzle with icing, slice, and serve.
🌿 Serving Notes
This pastry is flaky, rich, and perfect with coffee or tea. It looks impressive but comes together easily, making it great for weekends or sharing with family.