Chocolate Hazelnut Puff Pastry Braid: Easy, Flaky and Gooey

Chocolate Hazelnut Puff Pastry Braid: Easy, Flaky and Gooey

This chocolate hazelnut puff pastry braid looks like it came from a French bakery, but it takes about 15 minutes of hands-on work. Store-bought puff pastry wraps around a bar of chocolate and a layer of hazelnut spread. After baking, you get a golden, crisp braid with a soft, molten center.

If you want an easy puff pastry dessert for guests, a weekend treat, or a last-minute coffee break, this recipe delivers. It uses only five main ingredients, needs no kneading or chilling time, and it looks impressive on the table.

Why You’ll Love This Chocolate Hazelnut Puff Pastry Braid

• Very few ingredients. Puff pastry, chocolate, hazelnut spread, an egg wash, and chopped hazelnuts are all you need.
• No dough to make. Ready-made puff pastry does the hard work and bakes into dozens of flaky layers.
• Great texture. Crisp pastry, melted chocolate, and crunchy hazelnuts in every bite.
• Beginner-friendly. The braiding looks fancy, but it is just folding strips over the filling.
• Quick. About 15 minutes of prep and 30 minutes in the oven.

Ingredients

For the braid

• 1 sheet rectangular puff pastry, about 11 oz (320 g), thawed if frozen
• 1 chocolate bar, milk or dark, about 3.5 to 5 oz (100 to 150 g)
• 1/3 cup (100 g) chocolate hazelnut spread

For the egg wash and topping

• 1 egg yolk
• 1 tablespoon milk
• 2 tablespoons (about 20 g) roughly chopped hazelnuts

Equipment

• Baking sheet
• Parchment paper
• Sharp knife or pizza cutter
• Pastry brush

Step-by-Step Instructions

1. Preheat the oven

Heat your oven to 400°F (200°C). If you have a fan or convection setting, use it for even browning. Line a baking sheet with parchment paper.

2. Prepare the pastry

Unroll the puff pastry onto the parchment paper, keeping it on the paper so you can slide it straight onto the baking sheet later. Place it with a short side facing you.

3. Add the filling

Spread the hazelnut spread down the center third of the pastry, leaving a small border at the top and bottom. Place the chocolate bar on top of the spread, lengthwise. The spread helps the chocolate melt into a smooth, gooey filling.

4. Cut the strips

Using a sharp knife or pizza cutter, cut diagonal strips along both long sides of the pastry, from the outer edge toward the chocolate. Make each strip about 3/4 inch (2 cm) wide. Do not cut into the center section.

5. Braid the pastry

Fold the top and bottom edges of pastry over the ends of the chocolate. Then fold the strips over the filling, alternating left and right, so they overlap like a braid. Continue until the chocolate is fully covered. Gently pinch the last strips and the ends to seal.

6. Brush and top

Whisk the egg yolk with the milk. Brush the mixture over the entire braid, including the sides. Sprinkle the chopped hazelnuts over the top.

7. Bake

Slide the parchment onto the baking sheet. Bake for 25 to 30 minutes, until the braid is deep golden brown and well puffed. If the top browns too quickly, cover loosely with foil for the last 5 minutes.

8. Rest before slicing

Let the braid cool on the baking sheet for 10 minutes. This lets the melted chocolate set slightly so it stays soft inside without running everywhere. Slice with a serrated knife and serve warm.

Tips & Substitutions

• Keep the pastry cold. Cold puff pastry rises higher and gives cleaner layers. If it becomes soft or sticky while you braid, put the whole braid in the refrigerator for 10 minutes before baking.
• Seal well. Pinch the ends firmly so the chocolate does not leak out during baking.
• Toast the hazelnuts. Bake them on a tray at 400°F (200°C) for about 8 minutes, then chop. Toasting deepens the flavor.
• Choose your chocolate. Dark chocolate gives a richer, less sweet result. Milk chocolate is softer and sweeter.
• No pastry brush? Use the back of a spoon or a clean piece of paper towel for the egg wash.
• Dairy-free option. Use a dairy-free puff pastry, dairy-free chocolate and spread, and brush with plant-based milk instead of egg wash.
• Avoid a soggy bottom. Bake on the middle rack and make sure the parchment is flat under the pastry.

Storage Instructions

• Room temperature: Keep leftovers loosely covered for up to 24 hours. Pastry is best on the day it is baked.
• Refrigerator: Store in an airtight container for up to 3 days. The pastry will soften.
• Reheating: Warm slices in a 350°F (175°C) oven for 5 to 8 minutes to bring back the crispness. Avoid the microwave, which makes puff pastry chewy.
• Freezing: Freeze the baked, cooled braid wrapped tightly for up to 1 month. Reheat from frozen at 350°F (175°C) for 12 to 15 minutes. You can also freeze the unbaked braid on a tray, wrap it once solid, and bake from frozen, adding 5 to 8 minutes to the baking time.

Serving Suggestions

Serve this chocolate hazelnut puff pastry braid warm, cut into thick slices. It pairs well with:

• A scoop of vanilla ice cream
• A cup of coffee, tea, or mint tea
• Fresh berries or sliced banana
• A light dusting of powdered sugar
• Whipped cream or a spoonful of mascarpone

It is a good choice for brunch, afternoon tea, holiday gatherings, or any time you need a quick dessert for company.

Variations

• Almond or pistachio: Swap the chopped hazelnuts for sliced almonds or chopped pistachios.
• Cinnamon twist: Sprinkle a pinch of cinnamon over the spread before adding the chocolate.
• Sea salt finish: Add a few flakes of sea salt after brushing with egg wash to balance the sweetness.
• Banana and chocolate: Layer thin banana slices over the spread before adding the chocolate.
• Mini braids: Cut the pastry in half crosswise and make two small braids for individual servings, reducing the bake time to 20 to 25 minutes.
• Sparkling top: Sprinkle coarse sugar over the egg wash for extra crunch.

Frequently Asked Questions

Can I make this puff pastry braid ahead of time?

Yes. Assemble the braid, cover it, and refrigerate for up to 12 hours before baking. Brush with egg wash and add the hazelnuts just before it goes in the oven.

Why did my chocolate leak out?

This usually happens when the ends are not sealed well or the pastry warms up too much before baking. Pinch the ends firmly and chill the braid for 10 minutes if the pastry feels soft.

Do I need to thaw the puff pastry?

Yes. Thaw frozen puff pastry in the refrigerator for several hours, or follow the package directions, until it unfolds without cracking. It should be cool and flexible, not warm.

Can I use a different filling?

Absolutely. Almond paste, fruit jam, cream cheese, or peanut butter all work. Keep the filling thick so it does not run out during baking.

What kind of chocolate works best?

A regular chocolate bar, milk or dark, works best because it melts slowly and stays creamy. Chocolate chips can also work, but a bar gives a more distinct molten center.

How do I know when the braid is done?

The pastry should be deep golden brown and puffed, with crisp-looking layers along the sides. Pale or doughy spots mean it needs a few more minutes.

Recipe Card

Chocolate Hazelnut Puff Pastry Braid

Ingredients

• 1 sheet rectangular puff pastry (about 11 oz / 320 g), thawed
• 1 chocolate bar, milk or dark (3.5 to 5 oz / 100 to 150 g)
• 1/3 cup (100 g) chocolate hazelnut spread
• 1 egg yolk
• 1 tablespoon milk
• 2 tablespoons (about 20 g) roughly chopped hazelnuts

Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Unroll the puff pastry onto the parchment paper.
3. Spread the hazelnut spread down the center third of the pastry, then place the chocolate bar on top.
4. Cut diagonal strips about 3/4 inch (2 cm) wide along both long sides, without cutting into the center.
5. Fold the top and bottom edges over the chocolate, then fold the strips over the filling, alternating sides, until covered. Pinch the ends to seal.
6. Whisk the egg yolk with the milk, brush over the braid, and sprinkle with chopped hazelnuts.
7. Bake for 25 to 30 minutes, until deep golden and puffed.
8. Cool for 10 minutes on the baking sheet, then slice and serve warm.