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Dairy
Easy
6 Servings
Allergens 
50 Minutes
Diets
The only thing better than a centerpiece dessert? A dessert that looks fabulous, tastes amazing, and doesn’t take all day to put together. These Chocolate Bar Cheese Braids come together quickly as soon as you pick up the simple braiding technique, and the results are simply mouthwatering.
Yield: 10 braids
This recipe is from the Mehadrin Shavuos Cookbook.
1 package puff pastry squares (10 count)
6 ounces J&J Whipped Cream Cheese
6 tablespoons Mehadrin Butter
3 tablespoons sugar
2 teaspoons vanilla sugar
10 Schmerling Minor chocolate bars
1 egg, lightly beaten for brushing
1 teaspoon sugar, to sprinkle on top
1 cup confectioners’ sugar
2 tablespoons milk
crushed pistachios
Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment paper.
In a small bowl, beat the cream cheese, butter, sugar, and vanilla sugar until smooth.
Transfer the pastry squares, one at a time, onto the prepared baking sheet.
Spread about a spoonful of cheese mixture down the center of the square, then place a chocolate bar on top of the cheese.
Slice diagonal cuts, about 1/2 inch apart, on both sides of the square. You should end up with eight to 10 cuts on either side.
Fold the diagonal strips of dough over the chocolate and cheese, alternating sides in a criss-cross until all of it is braided. Press ends together to seal. Repeat for the rest of the pastry squares.
Brush the braids with beaten egg and sprinkle sugar on top.
Bake for 20-25 minutes, until puffed and golden brown.
Whisk the confectioners’ sugar and milk until smooth. Gradually add another tablespoon of milk to thin out if necessary.
Drizzle icing over the braids and garnish with crushed pistachios. Serve warm.
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