PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightThumbs upSpeechAudio onReplayPlusMinus

93% would make again

Chocolate Infinity Braid

by Katie Aubinfeatured in Puff Pastry Decorating


for 9 servings

  • nonstick cooking spray
  • 17.3 oz puff pastry (490 g), 2 sheets, thawed if frozen
  • ½ cup chocolate hazelnut spread (150 g)
  • 1 egg, beaten

Nutrition Info

Shop ingredients with
    Calories 364
    Fat 24g
    Carbs 32g
    Fiber 1g
    Sugar 6g
    Protein 4g

Estimated values based on one serving size.


  1. Use a spatula to spread the chocolate hazelnut spread evenly over 1 puff pastry sheet, leaving a ¼-inch (6 mm) border all around. Brush the border with egg wash. Place the other sheet of puff pastry on top.
  2. Cut the pastry sheets into 9 squares.
  3. Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
  4. Take 1 square and make 5 even cuts crosswise across the center. Do not cut all the way through the edges.
  5. Take 2 fingers and place them under the first cut, then over the next. Repeat until your fingers reach all the way through the square. Use the other hand to feed the farthest corner through the gap your fingers created. Gently pull the corner all the way through to form a braid. Repeat with the rest of the squares.
  6. Transfer the braids to the prepared baking sheet and brush with egg wash.
  7. Bake for 14 minutes, or until golden brown.
  8. Enjoy!