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Chocolate Bar Danish

Preparation 10 Cook Time 20 Serves 4     adjust servings

2 basic ingredients plus an egg and sugar. That's all you need to make these insanely delicious slices of chocolate croissant.


  • 1 puff pastry sheet
  • 1 large (4.25 oz) chocolate bar, dark or milk
  • 1 egg
  • sugar for sprinkling.


Thaw your puff pastry sheet according to directions on the label. Once thawed, lay flat on a cutting board. Lay your chocolate bar on top of the puff pastry sheet. Using a pizza cutter or pastry wheel, slice diagonally from the edge of the pastry sheet to the edge of the chocolate bar all the way down until you have made slits all along the edges of both sides. Fold the diagonal strips you have formed onto the chocolate bar overlapping and forming a braid appearance as best as possible. The main point is to make sure to cover any of the exposed chocolate. Trim any excess where needed and use to path any holes if necessary. In a separate bowl, whisk an egg to make an egg wash for the pastry. Line a baking sheet with parchment paper then lay your pastry on top. Brush the egg wash onto the pastry and then sprinkle with sugar. Bake 400 degrees F for 18-20 minutes or until golden. Allow to cool slightly, then cut and serve!

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