Raspberry, White Chocolate and Coconut Puff Pastry Braid recipe

Step 1

Preheat oven to 180C. Spray baking tray with oil spray.

Step 2

Place pastry sheet onto work bench. Then place the whole chocolate bar in the centre of the pastry sheet. Cover chocolate bar with frozen raspberries, making sure not to get any raspberries on the pastry.

Step 3

Make diagonal cuts starting at the top right hand corner of the pastry sheet, directly above the chocolate bar, leaving a 2cm gap between the top of the bar and the top of the pastry. Then, make two more triangle cuts at the base corners of the chocolate bar, leaving the pastry corners intact. Discard the 4 corners of the dough.

Step 4

Make even diagonal cuts on either side of the chocolate bar to form rows of pastry.

Step 5

Alternating between pastry rows, braid the pastry from the top left hand corner to the bottom right hand corner, closing off the end of the pastry before the last braid.

Step 6

Apply egg wash to the braid.

Step 7

Sprinkle braid with coconut. Transfer the braid carefully to the baking tray.

Step 8

Place in the oven for 20-25 minutes, or until the pastry is golden and puffy. Serve immediately with a scoop of vanilla ice cream or raspberry sorbet.