Easter breakfast just got way more exciting with this sweet puff pastry braid stuffed with a whole Mini Egg Chocolate Bar. Plus, it only takes a couple of minutes to prepare!
After the incredible success of my Biscoff stuffed Christmas Tree, I wanted to come up with a fun puff pastry treat for Easter and I think I've cracked it (geddit?!)
It just so happens that the new Cadbury mini egg bar fits PERFECTLY inside half of a sheet of ready-rolled puff pastry.
This will serve 2-4 people depending on how big you like your chocolatey portions for a special Easter breakfast, of course!
The beauty of it is, you could make another puff pastry braid with the leftover half a sheet of pastry. Hellooo Biscoff spread?! Just an idea.
You don't *have* to use the mini egg choc for this but it is very nice. It will work with any chocolate bar that is about the same size (110g) or you can use half a jar of spread such as Biscoff, Nutella etc.
Anyway I'm not going to wax lyrical explaining this recipe because it really is as easy as it looks.
There's a few step by step pics below demonstrating how to cut the pastry and plait it into a braid. You can also watch the video for a visual. Give me a shout on Facebook or in the comments if you get stuck!
Happy Easter :-)
How to make a pastry braid
You will need half a sheet of ready-rolled puff pastry. I used this one from Jus-Roll.
Step One: Cut a sheet of ready-rolled puff pastry in half and lay it out on the baking paper on top of a baking tray.
Amy's top tip: Did you know that the paper the pastry is wrapped in is also oven paper? You can use this as your sheet of baking paper!
Step Two: Put the chocolate in the centre of the puff pastry, then cut the four corners away.
Step Three: Using the rows of chocolate as a guide cut 8 strips on either side of the chocolate bar.
Step Four: Fold the top and bottom ends of the pastry on top of the chocolate bar. Starting at the top, fold the strip on the left over the top of the chocolate bar, followed by the strip on the right. Repeat until all the strips have been folded over.
Step Five: Brush with beaten egg and bake in the centre of the oven for 20 minutes.
In the video, I used melted butter because I'd run out of eggs! You can use butter if you wish however, an egg wash will give a more golden finish!
Step Six: Add some mini eggs on top to decorate. Slice and enjoy!
- Take the pastry out of the fridge an hour before so that it doesn't snap when you unroll it.
- Use the rows in the chocolate as a guide so you get even neat strips.
- Fold the ends of the pastry in first before you cross them over to make the braid.
- Don't forget to brush the pastry with melted butter before it goes in the oven.
- Serve immediately while the chocolate is still gooey and melted!
More Easter recipes you'll love
- Easter Egg Cheesecake
- Easter Letter Cake
- Easter Chocolate Bark
- Easter Cream Tart
- Easter Breakfast Waffles
- Mini Egg Blondies
- Half a sheet ready-rolled puff pastry
- 110 g mini egg chocolate bar, (1 bar)
- 1 beaten egg, (for egg wash)
- 1 handful mini eggs, to decorate
- Preheat the oven to 200°C/180°C fan/Gas 6/390ºF
- Cut a sheet of ready-rolled puff pastry in half and lay it out on the baking paper on top of a baking tray. Put the chocolate in the centre of the puff pastry, then cut the four corners away.
- Using the rows of chocolate as a guide cut 8 equal strips on either side of the chocolate bar.
- Fold the top and bottom ends of the pastry on top of the chocolate bar. Starting at the top, fold the strip on the left over the top of the chocolate bar, followed by the strip on the right. Repeat until all the strips have been folded over.
- Brush with melted butter and bake in the centre of the oven for 20 minutes.
- Top with mini eggs for decoration. Slice and serve immediately while the chocolate is still melted in the middle.
As you will see in the video I brushed the top of the pastry with melted butter. This is because I'd run out of eggs! The recipe states an egg wash as this will give a more golden finish to the pastry. You can use melted butter or even milk if you want to!
Remove the pastry from the fridge an hour before you plan to use it otherwise it might snap.
The paper that the sheet of pastry comes wrapped in is ovenproof. You can use this as your sheet of baking paper.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 338Total Fat: 15gSaturated Fat: 5gTrans Fat: 1gUnsaturated Fat: 0gCholesterol: 8mgSodium: 77mgCarbohydrates: 14gFiber: 1gSugar: 1gProtein: 2g