Croissant braid with toffee

Ingredients

• 1 sheet puff pastry (thawed but still cold)

• ½ cup toffee sauce or dulce de leche
   (or use homemade butter toffee crumbled into small pieces)

• ½ cup chocolate chips (optional but recommended 😌)

• 1 egg (for egg wash)

• 1 Tbsp milk or water (for egg wash)

• Optional toppings:

  • Extra crushed toffee or Heath bits

  • Powdered sugar drizzle

  • Melted chocolate

Equipment

• Baking sheet

• Parchment paper

• Sharp knife or pizza cutter

• Pastry brush

Step-by-Step Instructions

Prepare the pastry

1. Preheat oven to 400°F (200°C).

2. Line a baking sheet with parchment.

3. Lay the puff pastry sheet on the parchment.

4. Lightly score the pastry into 3 columns (not cutting all the way):

   • Middle column = filling area

   • Left & right columns = braiding strips

Add the filling

1. Spread toffee sauce down the middle column — leave ½ inch top/bottom clean.

   • If using crumbled toffee candy, sprinkle evenly.

2. Sprinkle chocolate chips on top (if using).

Cut the braid strips

1. Using a knife or pizza cutter, slice 1-inch angled strips on both sides, matching left to right.

2. Trim the top two corner pieces off for a clean braid start.

Braid the croissant

1. Fold the top flap down over the filling.

2. Now alternate strips, left then right, crossing over the filling like a braid.

3. Continue until the filling is fully covered.

4. Tuck the last flap under the braid to seal.

 Egg wash & bake

1. Whisk together the egg + 1 Tbsp milk.

2. Brush over the braid for shiny golden color.

3. Bake 18–25 minutes until:

• Deep golden brown

• Puff pastry has fully risen and is flaky

(If any filling leaks — that’s okay and delicious.)

Garnish & serve

1. Cool 10–15 min (the inside is lava-hot fresh from the oven).

2. Top with:

• Crushed toffee bits

• Powdered sugar

• A zig-zag of melted chocolate

1. Slice and enjoy — breakfast/dessert victory achieved