Baking and blogging in January. The struggle is real, folks. The struggle is real.
First off, it starts to get dark here around 2pm. I’m not a photographer and I don’t have any fancy equipment, so it is imperative that I have natural daylight to get good pictures. In the summer, I can do this indoors. In the winter, I am barefoot in the rain, out in my driveway, taking pictures on a cutting board. My neighbors think I’m crazy.
Second, it’s that time of the year after we’ve all over-indulged where we are trying our best to under-indulge. I am personally doing a Whole 30 this month. Which means I have to bake things that I can’t even taste. My whole house just filled up with the delicious smell of chocolate and pastry and I couldn’t even lick it. Torture.
My kids, on the other hand, can, and did, and loved, loved, loved this recipe. I saw this on one of those Tasty videos and immediately saved it to try. It was SO freaking easy.
Brunch season is on it’s way, and I’ll be saving this one to impress! Give it a try!
Recipe from: Tasty
One sheet of puff pastry, thawed
One large sized chocolate bar (I used Lindt, because lets face it, they are the best.)
Egg Wash (1 egg + 2 tbs water)
1/4 cup slivered almonds
Preheat your oven to 415°.
Place your puff pastry in the middle of a cutting board.
Place your chocolate bar in the center
Cut diagonal slits up the side (video here for directions)
Fold over the top edges, and then braid back and forth. Cover with egg wash, sprinkle with almonds, and bake for 25 minutes.