Easy to make, but what a treat to bake at home!
For most of us we’re not going to be spending the hours it takes to make puff pastry dough from scratch. With all those buttery layers it’s certainly a lovely invention, but thankfully pre-made pastry dough is easily bought from the grocery store. If you’ve got this on hand you can make these chocolate twist puffs in no time at all.
To start with you’ll want your dough thawed, but still cold. This way it doesn’t get warped or torn when you handle it. On the other hand if the pastry sheets are still frozen they’ll simply break along any folds or stress points. Cold (but not too cold) is the perfect temperature.
Sprinkle some all-purpose flour on your work surface and lay out your first sheet of dough. You want to cut it in half and spread some Nutella on each half. Be careful not to get it on the edges.
After that roll each piece into a log, then cut the log in half the long direction then twist each roll half together. The result creates a pattern of light and dark colors that looks like you spent a long time on it.
Brush with some beaten egg and sprinkle with some turbinado or large crustal sugar and then all that’s left is to bake them for about 10 minutes.
Enjoy these delicate, charming pastries with coffee or tea for a truly special breakfast treat that no one will know didn’t take you all morning to make.
Chocolate Twist Puffs
Makes 4 pastries
25m prep time
10m cook time
- 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
- all-purpose flour for dusting
- 1 cup chocolate hazelnut spread, such as Nutella
- 1/2 teaspoon ground cinnamon
- 1 egg, beaten
- 2 tablespoons turbinado or large crystal sanding sugar
- Preheat oven to 350˚F. On floured work surface roll out first sheet of dough to flatten. Cut in half. Combine Nutella with cinnamon and spread 1/ 4 cup on first half sheet, leaving 1” around each edge free. Repeat for remaining dough and spread.
- Roll first piece of dough into a log, starting with the longer end. Cut into 2 lengthwise then twist the two pieces together. Flatten ends to secure. Repeat for remaining dough.
- Brush with egg wash and then sprinkle twists with sugar crystals.
- Place on lined baking sheet and bake for 10 minutes or until puffed up and just beginning to brown.
Recipe adapted from Just a Taste.