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Parve
Easy
18 Servings
Allergens 
1 Hour, 20 Minutes
Diets
When you’re pressed for time yet want to make something delicious and easy, try these puff pastry mini braids made with simple, minimal ingredients. The taste and presentation will make everyone think you spent hours on them.
Yields 36 braids
20 ounces (570-grams) Gefen Mini Puff Pastry Squares, divided
8 ounces (225 grams) chocolate cream (I used Baker’s Choice)
1 egg
1 cup Gefen Confectioners’ Sugar, plus more for dusting
1 heaping tablespoon cocoa
2 tablespoons Gefen Almond Milk
1/3 cup mini chocolate chips
3/4 cup dark brown sugar
1 and 3/4 teaspoon cinnamon, divided, plus more for dusting
4 tablespoons pure maple syrup, divided
1 cup Gefen Confectioners’ Sugar, plus more for dusting
1–2 tablespoons Gefen Almond Milk
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper and set aside.
To prepare the chocolate braids, place the chocolate cream in a plastic bag or piping bag and pipe a strip down the center of each pastry square. With a sharp knife, make four diagonal slits on each side of the chocolate filling. Fold one side and then the other over the cream to form a braid.
Place the braids on one prepared baking sheet and brush with egg wash.
Place the pan in the oven and bake for 25 minutes, or until just golden.
Remove from oven and allow the braids to cool.
To prepare the frosting, mix confectioners’ sugar, cocoa, and almond milk.
Drizzle the frosting over the braids and sprinkle with mini chocolate chips before the frosting hardens so that they stick to the frosting, giving the braids some extra chocolate crunch. Then dust with confectioners’ sugar.
To prepare the cinnamon-maple braids, mix brown sugar, one and a half teaspoons cinnamon, and three tablespoons maple syrup to form a paste. Place a strip of this mixture down the center of each puff pastry square.
With a sharp knife, make four diagonal strips on each side of the sugar mixture. Fold one side and then the other over the sugar mixture to form a braid. Place the braids on the other prepared baking sheet.
Place in the oven and bake for 25 minutes, or until golden. The sugar will spread, adding to the flavor.
After removing the pan from the oven, remove the braids from the pan with a spatula and put them on a clean pan so the sugar doesn’t harden around the braids. Allow to cool.
To prepare the frosting, combine 1/4 teaspoon cinnamon, one tablespoon maple syrup, confectioners’ sugar, and almond milk.
Drizzle the frosting over the braids, then dust with confectioners’ sugar and some cinnamon.
Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui
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do these braids freeze well