Servings 2 large twists
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 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.
- 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.
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.
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