Chocolate and Raspberry Pastry Braid

dark chocolate

🥗Healthier: dark chocolate chips

💰Cheaper: semi-sweet chocolate

Chocolate chips are often less expensive and easier to find.

fresh raspberries

🥗Healthier: frozen raspberries

💰Cheaper: canned raspberries

Frozen raspberries can be more affordable and have a longer shelf life.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is a less processed option.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade dough

Phyllo dough can be lighter and made from scratch.

Roll out the puff pastry dough on a cutting board to the length of the board and a little wider on either side.

Spread 2 tablespoons of raspberry jam down the center of the rolled-out pastry.

Add 1 cup of semi-sweet chocolate chip morsels over the raspberry jam.

Top the chocolate with fresh raspberries and sprinkle with 2 tablespoons of sugar.

Cut slits along the sides of the pastry about a finger and a half apart, making sure not to cut all the way through.

Begin braiding by folding one side over the filling, then alternate sides until the braid is complete, pinching the sides to seal the filling inside.

Preheat the oven to 400°F (200°C) as per the pastry instructions.

Transfer the braid to a baking sheet and brush with a beaten egg mixed with a little water for an egg wash.

Sprinkle 1 tablespoon of sugar over the top of the braid before baking.

Bake in the preheated oven until golden brown, then remove and slice to serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens