Culinary Corner: Chocolate Fruit Braid
By Charnie Kohn
What better way to serve fruit than with gooey chocolate and flaky dough?!
One sheet puff pastry dough
2 bars semi-sweet chocolate
4 tablespoons apricot jam
1 tablespoon lemon juice
1: Peel, core, and dice the apples. Add a quarter cup water and bake covered for thirty minutes in an oven set to 350.
2: Remove from oven and add in the lemon juice and apricot jam. Mix well and mash any larger pieces. Refrigerate to cool
3: Cut the pastry sheet in half and roll out well on lightly floured parchment paper
4: Place the bar of chocolate in the middle of the dough and spread some of the cooled apples and apricot jam mixture on top. Cut diagonal lines to the left and right side of the chocolate bar. Remove the corner pieces. Fold the flaps in and bring one strand from each side and overlap them until you have a perfect braid
5: Whisk an egg and gently brush the pastry braid with it. Bake for twenty minutes in an oven set to 425 or until golden