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!
Table of Contents
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!
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 :)
I also had the same problem, I’ve tried this recipe twice and both times it has failed and I’m not sure what I’m doing wrong. I live near Lake Tahoe at an elevation at almost 4800 ft. Could that be the problem? Any suggestions?
Hi Kristen! It’s hard to say if the altitude impacted the baking. What do you mean that it failed? Did the puff pastry not rise?
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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Excellent – adding you now! Thanks so much for your readership, Christie!
As a young teen (almost 14) with absolutely no cooking or baking skill, it is super easy and fun to make, especially as a family activity with younger siblings. So great to see such an awesome tasty recipe with really common ingredients that everyone has. Will definitely be making again
LOVE hearing this, Jordie! I’m so thrilled you enjoyed making the recipe!
Can you substitute anything for the chocolate hazelnut spread? Thanks!
Hi there! You can use a plain chocolate spread (Hershey’s makes a great one!).
How long can these be stored after baking what is the best way to store if you want to bake them the day before….or is it better the same day? Thank you.
Hi Ellen – They’re definitely best fresh, but I’ve had them the day after being made and they are still tasty :)
So good I made it and the kids just loved it! Taste good with ice cream to the side. Thanks
Love hearing this, Sienna!
Hi – I would like to make the chocalate puff pastry twists , I am just not sure how does get served….as we are using the whole puff pastry sheet to make one GIANT twist .
Once this is baked and ready if I I try to cut it with a knife to serve a few people -it will fall apart as puff pastry is ” flaky”- how can I make lots of smaller twists ?
Hi there, Shifra! When I make these, I slice them into pieces, so each twist can likely serve 4 people. It actually doesn’t fall apart at all if you let it cool completely before slicing.
This is a fantastic recipe. We’ve made this several times…unbelievably delish!
Woohoo! I’m so thrilled you’ve been enjoying the recipe, Jen!
How long to cook ….
Hi Susan – As noted in the recipe above, bake the twists for 20 to 25 minutes or until they’re golden brown and cooked through.
I am going to make these this Saturday
Enjoy!
So simple to make and delicious for all the family to enjoy. These could be eaten for breakfast lunch or tea.
I will try several of the ones I read they all sound yummy!
Can these be made a day before serving?
Sure! They’re definitely best fresh, but I’ve had them the day after they’re made and they are still tasty :)
Great recipe…thanks so much:D
I’m so glad you enjoyed the puff pastry twists, Toni!
Just made these, boyfriend and daughter are both impressed! Thank you this recipe!
You are so welcome, Eva! Thrilled you enjoyed it!
These turned out lovely! Thanks for sharing the recipe.
hi ,I cant wait to try these next time we have company n i am caught out lol!!
mine was way under cooked on the inside — should the oven be at 400 degrees maybe?
You can up the oven if yours is underdone!
i used cookie butter for Trader Joes
Love that idea!
Can’t wait to try. Gave me an idea to switch out chocolate filling and do a butter/brown sugar,chopped pecan one. I’m one of those people that likes nuts in my cookies,candies,and pastries. Ok as well as cream cheese.
Great idea, Marcia!
Is there a possible alternative to Nutella or a similar spread? Possible nut allergy to hazelnuts.
Hi Susan! You can use plain chocolate spread (Hershey’s makes a great one!).
Love the idea Kelly ! Thank you so much !
You’re welcome! Enjoy!