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 these buttery, chocolatey confections. With four ingredients and a few quick tricks, you can transform packaged puff pastry into a tempting treat worthy of displaying at a bakery.
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed and cold
All-purpose flour, for dusting
1 cup chocolate hazelnut spread, such as Nutella
1 large egg
Sanding sugar, optional
Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.