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!
We’re talking four ingredients and a few quick tricks to take you from packaged puff pastry to a tempting treat worthy of a spot on your local bakery’s dessert display.
Simply 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.
Then all that’s left to do is 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 twist when you can make two? #idontsharedessert
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.
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. The result is two extra-large puff pastry twists loaded with chocolate and ready for slicing and serving with a cold glass of milk.
Looking for more creative recipes starring puff pastry? Don’t miss our top-rated recipes for Cheesy Puff Pastry Baked Eggs, Raspberry Cream Cheese Pinwheel Pastries, Easy Sticky Buns and more buttery favorites.
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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 350°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 25 to 30 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.
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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.
I want to make these. Would I be able to substitute a chocolate filling for this recipe, instead of Nutella.
Would you have a recipe for another chocolate filling ??
Absolutely, Melanie! You can use a plain chocolate spread (Hershey’s makes a great one!).
so good for my class we had to bake something for 50% of our grade and this was a life saver.
I’m thrilled you enjoyed the recipe, Natalya!
Soooo yummy and EASY!!!
I’ve made these so many times and for many different people. Everyone LOVES them!!!! It’s so easy and quick to make!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Ali!
This was the best!! Soo good & different
I’m thrilled you enjoyed the recipe, Gail!
Thank you soo much! Yes, I put them
Together this morning & baking now.
Can’t wait to try. Happy healthy new year to
you
I want to serve these tomorrow at my
friends for brunch. Can I make them, refrigerate & then bake at her house??
Hi Gail! My concern with prepping these in advance is that the puff pastry will get soggy.
I made some for my French class and everyone loved it! Merci beaucoup!!
I’m thrilled to read this, Megan!
Can you make these smaller… bite size?
Sure!
Everyone said it was good. Easy to make and they looked like they came from a bakery.
Woohoo! I’m so thrilled you enjoyed the recipe, Dean!
I cooked this in a fab oven on 180 as you stated but after the time the puff pastry was still raw in the middle! Not sure what I did wrong?
Hi Emma – Did you bake it on “convection?” Your mention of “fan” makes me think perhaps you did? If so, it wouldn’t be done in the center by the time the exterior browned. Try baking it just on the regular “bake” setting on your oven :)
They look amazing and can’t wait to try. Can you reheat them as I want them warm. Such easy recipe xx
Hi Grace! They’re definitely best fresh, but I’ve had them the day after being made and they are still tasty :) Just reheat them at 250°F for a few minutes to warm them.
What kind of puff pastry did you use?
Any brand will work in this recipe, but I prefer Pepperidge Farm!
I have made this several times now and it turned out perfectly done each time !
I highly recommend this recipe , especially for a beginner baker as the professional looking results will provide confidence and encouragement for any newbie !
Thanks for a great recipe !
I’m so thrilled you enjoyed the recipe!
Such an easy and quick dessert! i had less than 1/4 puffy dough sheet left, and it still worked so well, made a pretty nice late-night dessert for 2.
saved! and will definitely make again!
Yay! I’m so thrilled you enjoyed the recipe!
This was so easy and delicious. I added a tiny bit of brown sugar and cinnamon on top of egg wash. Yum
YUM! I’m so glad you enjoyed the recipe, Sherry!
Hi, I made these yesterday. I think I know where I went wrong. My twist coming out of the oven was still very heavy, and a bit not cooked in the middle. My oven is fan assisted is powerful so I usually take anything out before the recommended time, as the pasty was already dark golden brown. Also think I should have rolled the pastry tighter. I will give it another go, just wondering if you had any extra pointers. Thanks :)
Hi Val! Did you bake it on “convection?” Your mention of “fan” makes me think perhaps you did? If so, it wouldn’t be done in the center by the time the exterior browned. Try baking it just on the regular “bake” setting on your oven :)
Easy to make but when they came out of the oven they were all sloppy and kept no shape at all :-( followed all of the instructions but ended up in the bin.
Hi there! Did you use puff pastry and was it chilled?
LOVED THIS! I made it with chocolate orange spread and it was FAB. Can’t recommend enough.
Yum! So glad you enjoyed it!
They taste absolutely amazing and hit my sweet tooth hard as I made layers of Nutella. It was warm and gooey IN LOVE! Would definitely recommend a little bit of icing sugar when they come out of the oven and ready to ea
I’m thrilled you enjoyed the recipe, Ava!
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