This easy Chocolate Chip Biscoff Danish Braid is ready in 30 minutes and tastes utterly divine. Rich chocolate cuts through the sweet, spicy Biscoff to create a gooey centre to the crisp, flaky puff pastry braid. A heavenly dessert or super decadent breakfast!
Hands up who thinks life is too short to make puff pastry?
My hand is FIRMLY up. Honestly, there are about 100 other things I can be making whilst waiting for all those layers to happen.
So, whilst I’m sure some of you will be wanting to head butt your screen because I’ve ruined a Danish braid, I’m going to show you how you can have an amazingly decadent, rich braid in just 30 minutes.
Oh yeah. And Biscoff.
Have you tried it on Brioche? I went through a phase a while back where I would have nothing for breakfast other than Biscoff of brioche. It was divine.
Also, probably unhealthy, but life is too short to eat salad all day everyday.
So let’s talk about how we make this braid. Take a sheet of puff pastry, lay it out on a line baking tray then score it length ways into thirds.
On the outer two thirds, slice off a piece of pastry at a slant at the top (This will create the angle of your braid).
Then, at the same angle, slice strips of pastry 3/4 – 1 inch thick diagonally all the way down until you reach the bottom of your sheet of pastry. Repeat on the other side, using something straight to ensure you’re cutting them directly opposite to the first side.
Then you just need to remove a tiny triangle of pastry at the very bottom underneath the smallest braid.
Take your Biscoff and place it into a heatproof bowl. Microwave for 20 seconds to soften it and make it easier to work with.
Spoon along the centre of your puff pastry and then smooth with a small angled spatula or spoon.
Then sprinkle with almost 1/2 a cup of chocolate chips. Reserve some for sprinkling on after baking!
Then it’s time to get braiding. Take one of your strips and fold over the filling. Repeat with the other side.
Then continue repeating with alternating sides until you’ve covered your filling and then you are left with this neat little braid.
At the top, where you started braiding, there will be a flat, bit protruding, fold this up over the filling. (Very top left of this picture)
Then, you give your braid an egg wash and pop that baby into the oven to create golden, flaky, glorious-ness.
Just look at that. With its Biscoff glaze and a few extra chips on top, it just looks like heaven.
All hail shop bought puff pastry.
100% fool proof, golden, flaky, crunchy and soft. With a heavenly filling.
I’m not entirely sure you can get away with calling this breakfast… I mean maybe… I’m a rule breaker, but maybe this is too decadent even for me. I think it’s a dessert as much as I’d just love to call it breakfast… A girl can dream.
If you want to have an easy, satisfying, gooey, sweet, rich, chocolatey, spicy dessert in 30 minutes, then you NEED to make my Chocolate Chip Biscoff Danish Braid. It’s a life changer. So simple to make it’s unreal, yet I couldn’t stop eating it. And eating it. And eating it.
Thank the Lord for stretchy exercise pants.
Be sure to hashtag any of my recipes you make with #anniesnoms on Instagram!!
Easy Chocolate Chip Biscoff Danish Braid
- For the Braid:
- 13 oz (375g) sheet of ready-made puff pastry
- 3/4 cup (150g) smooth Biscoff spread
- 1/2 cup (87g) dark chocolate chips
- 1 large egg
- For the glaze:
- 1/4 cup (50g) smooth Biscoff Spread
- 2 tbsp milk
Preheat oven to 200C/400F and line a baking tray with grease proof paper, a silicone mat or a Silpat.
Place sheet of puff pastry straight onto the lined baking tray.
Score the sheet of pastry into thirds, lengthways (see photos earlier in post).
The centre third will be where you put your filling, so leave this. On the outer two thirds, diagonally slice off the corner or each side to create the angle for your strips.
Slice diagonally down one side of the outer third, creating 3/4-1 inch strips. Repeat down the opposite side, using something straight to ensure the strips match up.
Place Biscoff spread into a heat proof bowl and microwave for 20 seconds. Spoon along the centre of your pastry sheet and smooth over with a small angled spatula or spoon.
Sprinkle most of the chocolate chips over the Biscoff, reserving some for sprinkling on top after baking.
Take one strip from the left side and fold it over the filling, repeat with one strip from the right side. Then repeat, alternating sides, until all of your filling is covered with strips of pastry.
At the top there will be a small flap of pastry, fold this up to cover the filling.
Place an egg into a small bowl and beat lightly. Brush beaten egg all over the top of your braid.
Place in the oven for 15-20 minutes until risen, golden brown and crunchy on top.
Leave to cool for at least 45 minutes before making the glaze.
To make the glaze: place 1/4 cup of Biscoff into a small bowl and beat with a spoon to work it a little. Add in milk, 1tbsp at a time and beat until well combined and smooth. You may not need the second tbsp of milk.
Spoon Biscoff glaze over your braid and sprinkle with the reserved chocolate chips.
You can serve whilst still warm, or wait until cooled completely. Braid will keep in an airtight container, at room temperature for 3 days.
After the first day, you may want to warm a slice in the oven for 2-3 mins to crisp it up again as it can go soft.
Recipe by Annie of Annie's Noms