Chocolate Puff Pastry Twists #desserts #chocolate

Chocolate Puff Pastry Twists #desserts #chocolate

We're talking four fixings and a couple of snappy traps to take you from bundled puff cake to an enticing treat deserving of a spot on your nearby bread shop's sweet showcase.

Basically unfurl the puff baked good and slather it liberally with your chocolate hazelnut spread of decision. At that point fold it up firmly into a log and cut it the long way to uncover layer after layer of chocolate-secured batter.

At that point all that is left to do is contort the pieces to frame an interlace and squeeze them safely on the finishes. You'll at that point rehash the filling, rolling and meshing process with the second sheet of puff baked good. All things considered, why cause one monster contort when you to can make two?

Also try our recipe Pain Au Chocolat (Chocolate Croissants) Made From Scratch

Chocolate Puff Pastry Twists #desserts #chocolate

Puff pastry twists or puff pastry braids? No matter what you call them, one thing is certain: Dessert doesn’t get much easier or more impressive than these buttery, chocolatey confections.


  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
  • All purpose flour, for dusting work surface
  • 1 cup chocolate hazelnut spread, such as Nutella
  • 1 large egg
  • Crystal sanding sugar, optional


  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat.
  2. Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds.
  3. Spread 1/2 cup chocolate hazelnut spread on the pastry, leaving a 1 inch border around all of the edges. Beginning on the longest end, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the two pieces to form a braid, pinching the ends together to hold the braid in place.
  4. Repeat the filling, rolling and braiding process with the second sheet of puff pastry and the remaining chocolate hazelnut spread then arrange the twists on the baking sheet.
  5. In a small bowl, whisk the egg then brush it atop the twists. Sprinkle the twists with the crystal sanding sugar (optional) and bake them for 20 to 25 minutes or until they're golden brown and cooked through.
  6. Remove the twists from the oven and allow them to cool for at least 10 minutes on the baking sheet before slicing and serving.

Read more our recipe : Garlic Butter Roasted Carrots

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