Chocolate Puff Pastry

Instructions

1. 1

   Preheat oven at 400°

2. 2

   Unwrap the frozen dough on a baking sheet lined with parchement paper. Allow the dough to thaw for 30-40 minutes.

3. 3

   You'll want to create 1-inch tabs on the bottom and top of the pastry. To make these tabs cut on the two folds at the bottom and top of the dough. These cuts will be about an inch long.

4. 4

   Next, trim off a triangle shape from these cuts on both the top and bottom corners.

5. 5

   Cut the sides with about one-inch wide strips. The angled cuts should start from the middle panel and go to the outside edge. Make sure they are all going in the same direction.

6. 6

   I try and make the same amount of braids on each side, but sometimes I lose count and make it unbalanced. But, don't worry if this happens since puff pastry is so forgiving! I found that this dough makes mistakes always look ok!

7. 7

   Spread a thick layer of Biscoff Cookie Butter in the middle panel leaving the tabs empty. Then place the chocolate bar on top of the cookie butter.

8. 8

   Fold over the bottom and top dough tabs of your pastry onto the chocolate bar. I found the dough sometimes doesn't like to stick to the chocolate. So you can place a tiny dab of cookie butter on the chocolate. If you don't want to use the cookie butter as glue, you can also press the dough into the chocolate.

9. 9

   Start braiding at the bottom by crossing a dough strip over the middle. Then cross the other side strip so that it overlaps the first one. Next, alternate with the other side’s side's cross it over the middle. Continue up the pastry until you reach the top.

10. 10

    I added a little water to the bottom side of the last braid and pinched it to the pastry. The water acts as a glue dough.

11. 11

    Bake in oven for 10 - 15 minutes until golden.