CHOCOLATE BRAID RECIPES

Steps:

• Heat oven at 350°F. Line 17x12-inch cookie sheet with cooking parchment paper or silicone nonstick baking mat.
• Unroll dough onto lined cookie sheet; press dough into about 16x10-inch rectangle. With sharp knife or pizza cutter, cut 1 1/2-inch-long slanted cuts 1 inch apart along both long sides of rectangle, leaving center of dough uncut. Make sure you have the same amount of cut strips on both sides.
• In medium bowl, beat cream cheese, sugar and vanilla until smooth. Spread mixture on uncut center of dough. Sprinkle chocolate chips over cream cheese mixture.
• Braid dough by crossing strips over filling, alternating from side to side. At end, trim off any overhanging dough.
• Bake 20 to 22 minutes or just until golden brown. Remove from cookie sheet to bread board, serving platter or cooling rack. Cut into slices to serve. Best served the same day.

Steps:

• Preheat the oven to 375 degrees F. Line a sheet pan with parchment.
• Lay out the puff pastry on a lightly floured surface. Imagine the pastry has 3 equal sections. Add the hazelnut spread to the center section and, using a knife, cover the center section with the spread, leaving a 1/2-inch border at the top and bottom. Sprinkle the peanuts over the chocolate hazelnut spread.
• Using a sharp knife, cut the 2 outside sections into six 1-inch horizontal strips just to the center section.
• Fold the 1/2-inch borders at the top and bottom inwards, over the edges of the chocolate filling. Next, starting at one end, begin folding the pastry strips over the filling, alternating the sides to create a braid appearance. Put the braid on the parchment-lined sheet pan.
• Brush the pastry braid with the beaten egg and sprinkle with the sea salt. Bake until golden and cooked through, 28 to 30 minutes.
• While the pastry bakes, make the icing by whisking the powdered sugar, vanilla and milk in a bowl until smooth. Set aside.
• Allow the pastry to cool for 10 to 15 minutes. Drizzle over the icing, slice and serve.