Chocolate-Hazelnut Puff Pastry Twists
- Level: Easy
- Yield: 2 large twists
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 247
- Total Fat
- 14
- Saturated Fat
- 11
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 21
- Protein
- 3
- Cholesterol
- 23
- Sodium
- 40
- Total: 50 min (includes cooling time)
- Active: 15 min
Ingredients
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
Directions
- 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.