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Chocolate pastry lattice recipe
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Get your chocolate fix with this super simple chocolate pastry recipe that makes a treat brunch or dessert, served warm with the chocolate oozing out of the flaky, golden puff pastry. See method
Ingredients
- 375g pack ready-rolled light puff pastry
- plain flour, for dusting
- 100g bar classic 74% dark chocolate
- 1 egg, beaten
- 15g flaked almonds
Each serving contains
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Energy
1605kj
385kcal
19%
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Fat
22g
31%
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Saturates
11g
55%
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Sugars
9g
10%
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Salt
0.3g
6%
of the reference intake
Carbohydrate 36.3g
Protein 9g
Fibre 4.4g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Trim the pastry to 22 x 26cm (freeze the remainder for another recipe). Dust a work surface with flour and lay the pastry with a short side facing you. Put the chocolate bar in the centre with a short side facing you.
- Make diagonal cuts on both sides (starting about 5mm away from the long sides of the bar) downwards and out to the edges of the pastry, about 3cm apart. Cut away the corners to leave flaps at the top and bottom.
- Fold the top and bottom flaps over the bar. Starting from the top, fold the pastry strips alternately over each other to create a lattice effect. Brush with the egg and scatter over the nuts. Bake for 22-25 mins until the pastry is cooked and golden.
See more Chocolate recipes