Chocolate pastry lattice recipe

Name: Chocolate pastry lattice
Yield: Serves 4
Ingredients: 375g pack ready-rolled light puff pastry; plain flour, for dusting; 100g bar classic 74% dark chocolate; 1 egg, beaten; 15g flaked almonds

Get your chocolate fix with this super simple chocolate pastry recipe that makes a treat brunch or dessert, served warm with the chocolate oozing out of the flaky, golden puff pastry.

See method

Serves 4
15 mins to prepare and 25 mins to cook
385 calories / serving

Vegetarian

Shop your ingredients

Tesco Ready Rolled Puff Pastry 475G
375g pack ready-rolled light puff pastry
£1.90
£4.00/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
plain flour, for dusting
£0.70
£0.47/kg
Tesco Finest Ecuador Dark Chocolate 75% 100g
100g bar classic 74% dark chocolate
£2.40
£24.00/kg
Tesco Free Range Eggs Medium 6 Pack
1 egg, beaten
£1.80
£0.30/each
Tesco Toasted Flaked Almonds 100G
15g flaked almonds
£1.80
£18.00/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Trim the pastry to 22 x 26cm (freeze the remainder for another recipe). Dust a work surface with flour and lay the pastry with a short side facing you. Put the chocolate bar in the centre with a short side facing you.
Make diagonal cuts on both sides (starting about 5mm away from the long sides of the bar) downwards and out to the edges of the pastry, about 3cm apart. Cut away the corners to leave flaps at the top and bottom.
Fold the top and bottom flaps over the bar. Starting from the top, fold the pastry strips alternately over each other to create a lattice effect. Brush with the egg and scatter over the nuts. Bake for 22-25 mins until the pastry is cooked and golden.