Chocolate Braid

I got a new cookbook!  William Sonoma's Essentials of Baking.  I bought it blind off of the internet which is completely out of character for me.  I find that so many new cookbook just use way too much butter and the recipes just don't work with my limitation.  (my rule is 1 stick per 1 1/2 cup of flour).   Anyway, this book turned out to be pretty great!    How can you go wrong with William Sonoma recipes anyway?  This one goes together super fast since I use store bought puff pastry (no way can I make Danish pastry with my butter).  This braid is so good but I might have shot myself in the foot.  On lazy days, I just roll some chocolate chips up in crescent rolls and call it good.  Now that my family has tasted this heavenly thing, I don't think they will love my super easy cheat dessert quite as much anymore.

Chocolate Braid

1 sheet of puffy pastry

Filling:

1/2 cup sugar

1/4 cup flour

2 tbsp butter (dairy-free)

2 Tbsp Dutch-process cocoa powder

1 tsp ground cinnamon

1 large egg white

1 large egg beaten with 1 Tbsp water

Sliced almonds and coarse sugar

Line half sheet pan with parchment paper.  

In food processor, combine sugar, flour, butter, cocoa and cinnamon.  Process until fine crumbs form.  Add the egg white and process just until the mixture is evenly blended.

On lightly floured work surface, roll out the pastry into a rectangle about 14 inches long and 9 inches wide, 1/4 inch thick.  Spread filling down the center third of the rectangle.  Using a sharp knife, cut diagonal strips 1 1/4 inches wide down the outside of the pastry on both sides of the filling, cutting  almost  through to the filling. Cut off the first and last strip on both sides so that a flap is formed at the top and bottom.

Fold the flaps over onto the filling.  Starting at the top, fold the strips over the filling alternately from each side at an angle.  When you get to the end, tuck the metal spatula, carefully transfer the pastry to the prepared pan.  

Position a rack in the middle of the oven, and preheat to 425 degrees.

Lightly brush the braid with the egg mixture.  Sprinkle with almonds and sugar.

Bake pastry for 15 minutes.  Reduce the heat to 375 degrees and continue baking until golden brown and puffed, 15 to 20 minutes longer.  Check the braid during baking, and if it turns brown early, cover with aluminum foil during the last minutes of baking.  Transfer to a wire rack and let cool on the pan for 10 minutes, then transfer the braid to the rack and let cool completely.