19-inch square sheet of frozen puff pastry, thawed
½cupNutella spread
2-3tbspthinly sliced almonds
1egg, well beaten
Icing:
½cuppowdered sugar
½tbspmilk, to taste, depending on desired icing thickness
½tspvanilla extract
Instructions
Preheat the oven to 375 degrees.
Lay out the puff pastry on a piece of parchment paper or a lightly floured surface. Imagine the puff pastry having 3 separate equal sections. Spread the Nutella evenly over the middle section, leaving a 1/2-inch border at the top and the bottom. Sprinkle the top with sliced almonds.
Using a sharp knife, cut the two outside sections into 6 or 7-1-inch strips just to the center section.
Fold the 1/2-inch border over the top and bottom inwards, over the filling and nuts. Starting at one end, fold the strips over the filling, alternating the sides to create a braid appearance.
Carefully pick up the parchment and braid then place it on a rimmed baking sheet. Brush the top evenly with the beaten egg. Place into the oven and bake for 28-30 minutes.
Remove the puff pastry braid from the oven and allow it to cool for 15 minutes.
Meanwhile, make the icing by combining the powdered sugar, milk, and vanilla extract together until creamy and smooth; set aside until needed.
Drizzle the braid with the icing then slice and serve. Enjoy.