Rolo pastry braid

The Sweet Rebellion
4 servings Prep: 15 mins, Cooking: 35 mins
Rate this recipe
This recipe is very easy to alter if you don't like Rolo and rather another slab of chocolate, go ahead and swap it out.

By The Sweet Rebellion June 04 2019
Recipe Disclaimer
Tap for method
Tap for method

Ingredients (5)

400 g puff pastry
150 g rolo slab
1 eggs — beaten
3 Tbs almonds — flaked
icing sugar — to dust
Tap for ingredients
Tap for ingredients

Method:

Defrost your pastry overnight in the fridge.

Preheat your oven to 200°C.  Grease and line a baking tray and unroll the pastry onto the baking tray.

Place the Rolo slab in the centre of the puff pastry sheet, leaving about 3cm of pastry above and below the Rolo slab.

Use a sharp knife to make 4 cuts in the pastry where each of the chocolate slab corners are. The cuts should be from the edge of the pastry to the very corners of the chocolate slab.

Cut strips of pastry on either side of the slab at a diagonal angle, about 1-2cm wide (but keep them all the same size!). Remove the 4 pieces of pastry at the corners.

Fold the top and bottom rectangles of pastry onto the slab. Now fold alternate strips of pastry across the Rolo slab in a criss-cross motion to create the braid effect.

Brush some beaten egg over the entire surface of the pastry then sprinkle over the flaked almonds. 

Bake for 20-25 minutes, or until the pastry is golden.

Leave the pastry braid to cool on the tray for about 10 minutes, then dust with icing sugar and serve.

Recipe published with permission of The Sweet Rebellion.



New recipes on Food24

Next Post

Leave a Reply

Your email address will not be published.

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.

Recipe Disclaimer

All recipe content is the responsibility of the party from whom such content originated. You agree that you use the content on Food24 at your own risk. Please read our editorial policy.