Layered braid with chocolate filling

Ingredients:

• 1 9-inch square sheet frozen puff pastry, thawed
• Flour for dusting
• 0.5 cup chocolate-hazelnut spread
• 1/4 cup chopped salted roasted peanuts
• 1 large beaten egg
• A pinch of sea salt
• 0.5 cup powdered sugar
• 0.5 tsp vanilla extract
• A little milk

Preparation:

1. Preheat oven to 190°C. Line a baking sheet with parchment paper.
2. Place the puff pastry on a lightly floured surface. Think of the dough as being divided into three equal parts. Spoon the nut butter into the center part and cover the center part with it, leaving a 1 cm border at the top and bottom. Sprinkle the chocolate-hazelnut spread with peanuts.
3. Using a sharp knife, make six horizontal cuts on the open dough on the right and left sides to create 2.5 cm thick strips.
4. Fold the edges of the dough over and under the filling. Then, starting at one end, begin folding the strips of dough over the filling, alternating sides to create a braid. Place the braid on a parchment-lined baking sheet.
5. Brush the dough with beaten egg and sprinkle with sea salt. Bake until golden brown and set, 28–30 minutes.
6. While the dough is baking, prepare the glaze by whisking the powdered sugar, vanilla, and milk in a bowl until smooth. Set aside. Let the dough cool for 10–15 minutes. Drizzle with the glaze, slice, and serve.