Chocolate Puff Pastry Twists with Hazelnuts
Easy, chocolaty and irresistibly flaky! These chocolate puff pastry twists come together in less than an hour with just 5 ingredients.
Let’s Twist Again
Do you ever want a quick pick me up? If the answer is YES, you are exactly where you need to. These chocolate puff pastry twists will immediately make you feel like you teleported to a cute European bakery. Let’s be clear; pastries don’t have to be complicated. This recipe proves just that! With 5 basic ingredients and minimal effort you can enjoy buttery and chocolaty deliciousness along with a cup of coffee. Nevertheless, you can snap gorgeous photos of these twists. No better way to kick off a day if you ask me!
Ingredients for Chocolate Puff Pastry Twists
- Puff Pastry: Puff pastry is basically a flaky light pastry made from a laminated dough composed of dough and butter or other solid fat. The butter is put inside the dough and is repeatedly folded and rolled out before baking. The gaps that form between the layers left by the fat melting are pushed (leavened) by the water turning into steam during the baking process. Choosing an all-butter puff pastry dough is recommended for the best results. That means no other fats are being used in the dough. Second most important thing is to read the thaw instructions of the puff pastry. RIght temperature is key when working with puff pastry dough.
- Hazelnut Spread: You can use any type of hazelnut or chocolate spread you wish. Alternatively you can use melted chocolate bar or chocolate chips. For this recipe I used Nutella and I added chopped hazelnuts for extra crunchiness. If you are not a fan of hazelnuts feel free to use any other chopped nuts you like.
- Turbinado Sugar: You can use either turbinado or pearl sugar to sprinkle over the chocolate puff pastry twists before baking. It provides a nice crunchy texture, since none of these sugars melt or dissolve like the regular granulated sugar.
How to make Chocolate Puff Pastry Twists
To make these chocolate puff pastry twists, thaw the puff pastry dough according to the instructions provided at the back of the box. Spread the first puff pastry sheet with hazelnut spread and chopped hazelnuts. Top with the second puff pastry sheet and cut into strips. Twist the strips and brush with egg wash. Sprinkle with sugar and bake until golden brown. Enjoy chocolate puff pastry twists warm!
Make Ahead & Storage Instructions
We do not recommend preparing the recipe ahead of time. Chocolate puff pastry twists are best served warm, the same day they’re made. You may store leftovers covered, for up to 2 days. To maintain their crunchy texture broil in the oven before serving. You may freeze chocolate puff pastry twists for up to 2 months. Place in the freezer uncovered until frozen, then transfer to freezer safe storage bags. Thaw thoroughly before removing from the freezer bag and reheat in the oven before serving.
These pastries may look and taste fancy, but they need barely any effort to make. They are crispy, buttery and chocolaty! Whether you prepare them for breakfast or Sunday brunch, they won’t last for too long. If you give this recipe a try, we would love to hear your feedback. Leave us a comment below. Happy Baking!
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Chocolate Puff Pastries with Hazelnuts
Ingredients
- 1.1 lbs Puff Pastry Sheets
- 1 cup Hazelnut Spread
- 1/4 cup Hazelnuts chopped
- 1 Large Egg
- splash Milk
- Turbinado Sugar for sprinkling (optional)
Instructions
- Preheat oven to 400°F (200C).
- Line 2 large baking sheets with parchment paper and set aside.
- Unfold one sheet of the puff pastry onto a clean, flat surface lined with parchment paper.1.1 lbs Puff Pastry Sheets
- Spread the hazelnut spread on the puff pastry sheet leaving 1/2 inch around the edges.1 cup Hazelnut Spread
- Sprinkle with the chopped hazelnuts.1/4 cup Hazelnuts
- Place the second sheet of puff pastry on top of the first one and press the edges to seal the filling.
- Using a knife cut the dough into 1 inch wide strips.
- With your index finger press the top edge of each strip while twisting the rest of the strip.
- Transfer the twists into the prepared baking sheets.
- In a small bowl whisk the egg with a splash of milk and brush the twists.1 Large Egg, splash Milk
- Sprinkle the twists with turbinado sugar.Turbinado Sugar
- Bake one pan at a time for 15 minutes until twists have puffed and are golden brown.
- Remove from the oven and allow the chocolate puff pastry twists to cool in the baking sheet for at least 5 minutes.
- Enjoy warm!
Notes
- Read the thaw instructions of the puff pastry dough carefully. Right temperature is key when working with puff pastry dough. If it’s warmer than needed it will start sticking. On the contrary if it’s too cold it will crack.
- If the puff pastry sheet has a lot of creases place it on a lightly floured surface and roll over it lightly with a rolling pin.
- If the hazelnut spread is cold, pop it in the microwave for a few seconds. It will be easier to spread.
- Chocolate Puff Pastry Twists are best served warm, the same day they’re made. You may store leftovers covered, for up to 2 days. Broil before serving to restore the crunchy texture.
- You may freeze chocolate puff pastry twists for up to 2 months. Place in the freezer uncovered until frozen, then transfer to freezer safe storage bags. Thaw thoroughly before removing from the freezer bag and reheat in the oven before serving.
- Have any questions about the recipe or want to ask for substitutions? Please contact us.
I love this recipe! Tks from Brazil… i will try this!
So glad you like it. Happy baking!