The Courier-Mail

Caramilk Danish

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INGREDIENT­S

• 180g block Caramilk chocolate

• 1 sheet frozen puff pastry, thawed caramel sauce, to serve

• Ice-cream or double cream, to serve

METHOD 1

Place chocolate in centre of pastry. Slice pastry diagonally into 2cm-wide strips along long sides of the block.

2 Fold short ends over block. Fold strip of pastry over block. Fold another strip from opposite side, slightly overlappin­g. Alternate strips over chocolate until enclosed.

3 Place in air fryer, cook at 180°C for 10 minutes or until crisp and golden.

4 Cut into slices. Drizzle over caramel sauce. Serve with ice-cream or cream.

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