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Playing How to Make Chocolate-Hazelnut Puff Pastry Twists

Kelly Senyei—chef, founder of the Just a Taste blog and author of The Secret Ingredient Cookbook—has mastered the art of feeding large families easy, accessible and affordable food. Dessert doesn't get much simpler or more impressive than these buttery, chocolatey confections. Just four ingredients and a few quick tricks take you from packaged puff pastry to a tempting treat worthy of a spot on your local bakery's dessert display. 

The Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists

The Secret Ingredient Cookbook: 125 Family-Friendly Recipes with Surprisingly Tasty Twists

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$30 $17

For more of Kelly's recipes that use puff pastry, check out her Crowd-Friendly Bacon, Egg and Cheese Toast Cups and Everything Puff Pastry Pigs in a Blanket

Republished with permission from Just a Taste.

Ingredients

  • One 17.3-ounce package frozen puff pastry (2 sheets), thawed but cold
  • All-purpose flour, for dusting
  • 1 cup chocolate hazelnut spread, such as Nutella
  • 1 large egg
  • Crystal sanding sugar, optional

Yield

Serves: Makes 2 large twists

Preparation

Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat. 

Unfold 1 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 of the chocolate hazelnut spread on the pastry, leaving a 1 inch border  around all the edges. Beginning at 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 remaining 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 on the twists. Sprinkle the twists with the crystal sanding sugar (if using) and bake until golden brown and cooked through, 25 to 30 minutes. 

Remove the twists from the oven and allow them to cool for at least 10 minutes on the baking sheet before slicing and serving.