With just four ingredients, these Chocolate Puff Pastry Twists are the easiest puff pastry dessert you’ll ever make. Flaky, buttery layers of frozen puff pastry wrap around rich Nutella for a treat that’s crispy, gooey and impossible to resist. Perfect for everything from quick snacks to elegant desserts, this recipe is as impressive as it is simple!
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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 this recipe for Chocolate Puff Pastry Twists!
Nothing beats the magic of frozen puff pastry when it comes to effortless desserts that wow. We’re talking three ingredients and a few quick tricks to take you from pastry sheets to a tempting treat worthy of a spot on your local bakery’s dessert display. Just slather, roll, slice, twist and bake—no fancy techniques required!
- Puff pastry: Grab a package of frozen puff pastry from the freezer aisle of your local grocery store. Thaw it according to package instructions, and keep it cool while working to maintain those irresistible flaky layers.
- Nutella: Any chocolate hazelnut or plain ol’ chocolate spread works great. Not a fan? Swap in jam, peanut butter, or even pesto for a savory twist. (Nutella lover? Try my Nutella-Stuffed Chocolate Chip Cookies for another delicious treat!)
- Egg: Helps achieve that golden, glossy finish on the pastry.
You’ll also need flour for dusting your work surface. And although optional, I highly recommend crystal sanding sugar for that sweet, crunchy, bakery-worthy topping.
See the recipe card for full information on ingredients and quantities.
Step 1: Preheat your oven to 400°F. While it heats up, unfold the puff pastry and slather it generously with your chocolate hazelnut spread of choice. Then roll it up tightly into a log and slice it lengthwise to expose layer after layer of chocolate-covered dough.
Step 2: Next, twist the pieces to form a braid and pinch them securely on the ends. You’ll then repeat the filling, rolling and braiding process with the second sheet of puff pastry. After all, why make one giant dessert twist when you can make two? #idontsharedessert
Step 3: Transfer your twists onto a baking sheet lined with parchment paper or a Silpat, which is my go-to when it comes to baking. Silpats offer all of the nonstick powers of parchment paper but can be reused time and time again.
Step 4: Finish off your creation with a quick egg wash to ensure golden brown edges all around and then let it rain with a shower of sanding sugar for added pizzaz and crunch. Bake for 15 to 20 minutes. The result is two extra-large puff pastry twists loaded with chocolate and ready for slicing and serving with a cold glass of milk.
Allow the twists to cool on the baking sheet for at least 10 minutes before slicing and serving. This brief cooling period helps the pastry set, making it easier to cut and enjoy.
- Puff pastry is easiest to work with when it’s cool but not frozen. If it starts to get too warm and sticky, just pop it back in the fridge for a few minutes to firm up. This helps maintain those flaky layers we all crave!
- If you want to make the puff pastry twists in advance, you can freeze the unbaked twists on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the bake time.
One of the best things about puff pastry is how versatile it can be. Not a fan of Nutella? No problem! Here are a few delicious twists (pun intended) to make this puff pastry recipe your own:
- Cookie Butter Puff Pastry Twists – Simple swap Nutella for cookie butter.
- Jam-Filled Twists – For a fruity variation, try spreading your favorite jam—like raspberry or strawberry—inside the pastry.
- Savory Twists – Puff pastry isn’t just for dessert! Try filling it with pesto, olive tapenade or even shredded cheese for a savory snack or appetizer twist. These pair well with soups or charcuterie boards.
- Nut & Cinnamon Twist – Add a sprinkle of cinnamon and crushed nuts (like almonds or hazelnuts) to the Nutella for an added crunch and extra flavor.
These flaky Nutella puff pastries are best eaten fresh out of the oven, but they can be reheated. Store leftovers in an airtight container at room temperature for up to one day, and reheat at 250°F for a few minutes to crisp them back up.
🍫🥐 Try these Chocolate Puff Pastry Twists and let me know how they turn out by leaving a review! Your feedback is always appreciated and helps others discover delicious recipes.
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Ingredients
- 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
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper or a Silpat.
- 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.
- Spread ½ 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.
- 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.
- 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 15 to 20 minutes or until they're golden brown and cooked through.
- Remove the twists from the oven and allow them to cool for at least 10 minutes on the baking sheet before slicing and serving.
Kelly’s Notes
- This puff pastry recipe is the ultimate example of an easy but impressive snack that can be sweet or savory! Not a fan of Nutella? No problem! Swap it for your favorite chocolate spread, cookie butter or fruit preserves. For a savory twist, try pesto or olive tapenade.
- Puff pastry is easiest to work with when it’s cool but not frozen. If it starts to get too warm and sticky, just pop it back in the fridge for a few minutes to firm up. This helps maintain those flaky layers we all crave!
- If you want to make this in advance, you can freeze the unbaked twists on a baking sheet until solid, then transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the bake time.
- These pastries are best eaten fresh out of the oven, but they can be reheated. Store leftovers in an airtight container at room temperature for up to one day, and reheat at 250°F for a few minutes to crisp them back up.
- ★ Did you make this recipe? Don’t forget to give it a star rating below!
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.
Like some others who have commented, baked at 350 for 30 minutes and it was raw in the middle. Suggestions, please! We were really looking forward to this!
Hi Liz! We re-tested this and it worked at the time/temp specified. If your oven runs cool, you can try upping it to 375 or even 400 and adjusting the time.
This makes a stunning and delicious dessert. After making this as written a few times, I decided to cut the sheet lengthwise after covering it with the chocolate hazelnut spread. Then I rolled each of the narrower sheets, cut it down the center and twisted each one, making thinner “braids.” Also, I found that refrigerating them for about 10 minutes between steps, or while working on other twists, made it easier to work with.
Thanks so much for your note, Judy! I’m thrilled you’ve been enjoying the recipe!
How long did you bake the thin twists?
how long does it need to be in the oven for and what temperature.
Hi Max – As noted in the recipe above, 350°F for 25 to 30 minutes or until they’re golden brown and cooked through.
I made these as minis because I had squares of puff pastry to use that were individual squares and I rolled them out to be between 12 and 14 inches sprinkled with cinnamon added plain chocolate spread because we have not allergies roll them up and twisted the two braids. I then cut each one into a boat two and a half to three inch strips and bake them for about 18 minutes and they were so yummy. They went into the teacher gifts for end of year.
Love this, Shayla! I’m so glad you enjoyed the recipe!
Wow! This was so quick and easy and really well explained and turned out fantastic!! Thanks for an awesome recipe.
You are so welcome, Priscilla! I’m thrilled you enjoyed the recipe!
Can you suggest a substitute for Nutella for nut allergy people ? Thanks !
Hi Karen! You can use a plain chocolate spread (Hershey’s makes a great one!).
What about Biscoff or Speculaas cookie butter?
YESSS! Either of those would be delicious, Celeste!
Such an easy and delicious dessert to whip up in no time at all. It was incredibly delicious and a massive hit for the family. 10/10!
I’m thrilled your family enjoyed the recipe, Cindy!
So quick and easy – gets lots of “oohs and aahs” from guests! Taste even better than they look! I actually use sifted icing sugar rather that the rock sugar – I prefer no sugar “crunch”.
I’m thrilled you’ve been enjoying the recipe, Rose!