• 180g block Caramilk chocolate
• 1 sheet frozen puff pastry, thawed caramel sauce, to serve
• Ice-cream or double cream, to serve
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.