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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!

Easy Chocolate Chip Biscoff Danish Braid

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!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8

Ingredients

  • 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

Instructions

  1. Preheat oven to 200C/400F and line a baking tray with grease proof paper, a silicone mat or a Silpat.
  2. Place sheet of puff pastry straight onto the lined baking tray.
  3. Score the sheet of pastry into thirds, lengthways (see photos earlier in post).
  4. 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.
  5. 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.
  6. 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.
  7. Sprinkle most of the chocolate chips over the Biscoff, reserving some for sprinkling on top after baking.
  8. 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.
  9. At the top there will be a small flap of pastry, fold this up to cover the filling.
  10. Place an egg into a small bowl and beat lightly. Brush beaten egg all over the top of your braid.
  11. Place in the oven for 15-20 minutes until risen, golden brown and crunchy on top.
  12. Leave to cool for at least 45 minutes before making the glaze.
  13. 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.
  14. Spoon Biscoff glaze over your braid and sprinkle with the reserved chocolate chips.
  15. You can serve whilst still warm, or wait until cooled completely. Braid will keep in an airtight container, at room temperature for 3 days.
  16. 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 Notes

Recipe by Annie of Annie's Noms