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Puff Pastry Mini Egg Plait Recipe

Puff pastry Mini Egg plait recipe - a 4-ingredient Easter bake that takes less than 30 minutes to make! Gluten-free and Coeliac-friendly.
Author Becky Excell


  • 1 sheet of gluten free puff pastry
  • 1 bar of mini egg chocolate the bar is 110g - you could use any chocolate bar really
  • 1 egg beaten, for egg wash
  • Extra chocolate and crushed mini eggs to decorate


  • I'd highly recommend watching my Instagram video (linked in the tips above) before making this. It makes the cutting and folding process so much easier to understand!
  • Firstly, place the sheet of puff pastry down and, with the longest side of the pastry sheet facing you, place a whole bar of mini egg chocolate right in the centre. I trimmed the edges of my pastry a little so I didn’t have excess - the sheet should essentially be the width of 3 of the chocolate bars.
  • Cut out the corners out of the pastry so you're left with a '+' shape and your chocolate bar perfectly in the middle. Then cut 1.5cm horizontal strips down the left and right flaps of pastry.
  • Fold over the very top and bottom pastry flaps and then alternate folding over the left then right strips all the way down - this will create the plait effect.
  • Brush the top all over with beaten egg.
  • Bake in a preheated over (200C fan / 220C) for 20-22 minutes, covering with foil after 10-12 minutes.
  • Melt extra chocolate, if you fancy (50g should do it) and drizzle it all over the top along with some crushed mini eggs.
  • Slice it up and enjoy warm. Enjoy!