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Salted Chocolate Nut Braid

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  • 20 min prep time
  • 55 min total time
  • 7 ingredients
  • 6 servings
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Four kinds of nuts and gooey chocolate bake inside this tasty crescent pastry braid.

Bake-Off® Contest 46, 2013
Teresa Gindhart
Battle Ground, Washington

Ingredients

1/4
cup hazelnuts, finely chopped, toasted
1/4
cup almonds, finely chopped, toasted
1/4
cup pecans, finely chopped, toasted
1/4
cup walnuts, finely chopped, toasted
1/2
cup Jif® Chocolate Flavored Hazelnut Spread
2
eggs, beaten
1
can Pillsbury™ refrigerated Crescent Dough Sheet

Steps

  • 1 Heat oven to 375°F. In small bowl, mix nuts. Reserve 2 tablespoons in another small bowl; add 1/8 teaspoon salt. Set aside.
  • 2 In 1 1/2-quart saucepan, mix chocolate hazelnut spread, remaining nuts, eggs and 1/8 teaspoon salt until well blended. Cook over medium heat 3 to 4 minutes, stirring constantly, or until mixture thickens. Cool 10 minutes.
  • 3 Unroll dough on large ungreased cookie sheet. Press into 14x8-inch rectangle. Spread chocolate mixture in 4-inch-wide strip lengthwise down center of dough to within 1/2 inch of ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Sprinkle with 2 tablespoons reserved nuts.
  • 4 Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Serve warm or cool.
  • 1 Heat oven to 375°F. In small bowl, mix nuts. Reserve 2 tablespoons in another small bowl; add 1/8 teaspoon salt. Set aside.
  • 2 In 1 1/2-quart saucepan, mix chocolate hazelnut spread, remaining nuts, eggs and 1/8 teaspoon salt until well blended. Cook over medium heat 3 to 4 minutes, stirring constantly, or until mixture thickens. Cool 10 minutes.
  • 3 Unroll dough on large ungreased cookie sheet. Press into 14x8-inch rectangle. Spread chocolate mixture in 4-inch-wide strip lengthwise down center of dough to within 1/2 inch of ends. Using kitchen scissors or sharp knife, make cuts 1 inch apart on each long side of rectangle to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side. Sprinkle with 2 tablespoons reserved nuts.
  • 4 Bake 13 to 18 minutes or until golden brown. Cool 5 minutes. Serve warm or cool.

Expert Tips

To toast nuts, heat oven to 350°F. Spread nuts in ungreased shallow pan. Bake 6 to 10 minutes, stirring occasionally, until light brown.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
260
% Daily Value
Total Fat
29g
45%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
65mg
21%
Sodium
350mg
14%
Potassium
130mg
4%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
9%
Sugars
0g
Protein
8g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Jif and Simply Jif are trademarks of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013
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