Trenza de hojaldre rellena de chocolate

Ponemos la tableta entera en el centro del hojaldre. Cortamos arriba y abajo, dos tiras para recoger la tableta y en las bandas laterales, hacemos cortes oblicuos, que iremos cruzando creando la trenza, para que el chocolate quede dentro.
Se pinta de huevo batido y se espolvorea con almendras fileteadas. Horneamos a 200°C unos 20 minutos. Adornamos con azúcar glass. Cortamos cuando esté templada.

Receta enviada por seguidores / amigos de la web elbullirdeagus.com y el grupo de cocina de Facebook elbullirdeagus.com

Mejor receta del día 3 – 5 – 16 del concurso del grupo de cocina de Facebook elbullirdeagus.com

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