Chocolate Chip Biscoff Danish Braid

Preheat oven to 400ºF and line a baking tray with grease proof paper, a silicone mat or a Silpat.

Place sheet of puff pastry straight onto the lined baking tray. Score sheet of pastry into thirds, lengthwise. The centre third will be where you put your filling, so leave this. On the outer two sections, diagonally slice off corner or each side to create the angle for your strips.

Slice diagonally down one side of the outer third, creating 3/4- to 1-inch strips. Repeat down opposite side, using something straight to ensure strips match up.

Place Biscoff spread in heat proof bowl and microwave 20 seconds. Spoon along centre of pastry sheet and smooth over with a small angled spatula or spoon.

Sprinkle most of chocolate chips over Biscoff, reserving some for sprinkling on top after baking.

Take one strip from left side and fold it over filling; repeat with one strip from right side. Then repeat, alternating sides, until all filling is covered with strips of pastry. At the top there will be a small flap of pastry. Fold this up to cover filling.

Place egg into small bowl and beat lightly. Brush beaten egg all over top of braid. Place in oven for 15–20 minutes until risen, golden brown and crunchy on top. Leave to cool for at least 45 minutes before making glaze.

To make the glaze, place Biscoff into small bowl and beat with a spoon to work it a little. Add in milk, 1 tablespoon at a time, and beat until well combined and smooth. You may not need the second tablespoon of milk.

Spoon Biscoff glaze over braid and sprinkle with reserved chocolate chips.

You can serve whilst still warm, or wait until cooled completely. Braid will keep in an airtight container at room temperature for 3 days. After the first day, you may want to warm a slice in the oven for 2–3 minutes to crisp it up again, as it can go soft.