You know those desserts that look like you tried way harder than you actually did? These Chocolate Twist Pastries are that dessert. Flaky, buttery puff pastry wrapped around melty Nutella and mini chocolate chips, finished with a sparkling sugar crunch. Ready in under 25 minutes. No mixer. No fancy techniques. Just pure chocolate magic.
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If you love easy desserts made with simple ingredients, you'll also want to try my peanut butter chocolate muddy buddies. My easy, simple carrot cake recipe has a secret ingredient that will surprise you, and my homemade sponge toffee is easier to make than it looks. These Mini Egg bars are a delicious treat that is perfect for spring time.
All of these recipes use similar "shortcut" ingredients and are perfect for when you need something impressive without spending hours in the kitchen.
Why You'll Love This Recipe
- Crispy, flaky layers with a gooey chocolate center topped with powdered sugar that melts in your mouth, these chocolate pastries are ready in under 25 minutes and absolutely heavenly.
- These chocolate puff pastry twists are made with store-bought puff pastry and simple ingredients like Nutella and chocolate chips. Actually, that's the whole recipe!
- Chocolate twist pastries are perfect for brunch, dessert or holiday trays. They are kid-approved and freezer-friendly, too.
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Ingredients You'll Need
- Puff Pastry - Store-bought puff pastry works wonderfully for this recipe, make sure it is fully defrosted before starting, though.
- Nutella - Any chocolate hazelnut spread will work for this recipe, or it could be substituted for cookie butter or Biscoff spread.
- Mini Chocolate Chips - Mini chocolate chips are easier to work with when it comes to doing the "twist" on these chocolate pastries. If using standard-sized chocolate chips or a chocolate bar, chop them up into a finer consistency.
- Turbinado Sugar - Using a coarse sanding sugar is completely optional, but it gives these chocolate twist pastries a beautiful sparkle and extra crunch.
- Powdered Sugar - Giving the finished chocolate-filled pastries a light dusting of powdered sugar at the very end gives them a melt-in-your-mouth texture and taste.
A full list of ingredients with exact quantities can be found on the recipe card below.
Easy Recipe Variations
- Peanut Butter Chocolate Twists - Add 2 tablespoons of peanut butter, and drizzle on top of the Nutella. To make the peanut butter easier to drizzle, warm it up in the microwave for 15-30 seconds.
- Raspberry Chocolate Puff Pastry Twists - Use a couple of tablespoons of raspberry preserves or freeze-dried crumbled raspberries.
- Chopped Nuts - Add up to ½ cup of chopped nuts like salty roasted almonds or honey roasted cashews.
- Cinnamon Sugar Topping - Mix the coarse sugar with ½ teaspoon of cinnamon before sprinkling on the chocolate pastries.
- Additional Addin Ideas - Skor toffee bits, orange zest, crushed candy canes, mini marshmallows, flaky sea salt or crushed banana chips.
See this savoury ham and cheese puff pastry version on my website!
How To Make Chocolate Twist Pastries
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Step 1
Roll out the thawed puff pastry into two 10x18-inch rectangles. On one of the rectangles, spread the Nutella evenly, covering the entire pastry. An offset spatula can be helpful for this step. Sprinkle all of the mini chocolate chips on top of the Nutella.
Step 2
Place the second sheet of puff pastry on top of the first chocolate puff pastry layer and press gently to adhere.
Using a sharp knife or a pizza cutter, cut 8 long strips.
Step 3
Twist each chocolate pastry strip 2-3 times and place it on a baking sheet lined with parchment paper. Space pastries apart by 2 inches on the baking sheet.
Step 4
Whisk the egg in a small bowl and use a pastry brush to lightly brush the tops of the pastries with egg wash.
Sprinkle each chocolate pastry with coarse sugar.
Step 5
Bake at 400°F for 14-16 minutes or until golden brown and puffed. Let cool completely on a wire rack.
Step 6
After the chocolate twist pastries are cooled completely, dust them with powdered sugar and serve.
Tips For The Best Results
- Keep the puff pastry dough cool during preparation. If it gets too warm, the butter will melt in the dough, and the pastries will turn out dense.
- Use parchment paper underneath the chocolate pastries while they are baking. The chocolate filling tends to melt slightly and could burn on an uncovered baking sheet.
- Let the chocolate twist pastries cool completely before serving and adding the powdered sugar.
- Serve chocolate twist pastries with maple vanilla coffee or coconut vanilla ice cream for an outstanding coffee date or dessert!
How To Store Leftovers
Store leftover chocolate twist pastries in an airtight container or ziplock bag for up to 4 days at room temperature.
To Freeze: Wrap each pastry individually with plastic wrap and place in a ziplock freezer bag. Freeze pastries for up to 3 months.
Frequently Asked Questions
Yes, absolutely! But store-bought works beautifully and saves time.
Yes! Any chocolate hazelnut or chocolate almond spread will work.
Egg wash is optional but highly recommended for that signature golden color.
Yes! Use a vegan-friendly puff pastry dough, a vegan chocolate hazelnut spread like SunButter Chocolate Spread (not sponsored) and vegan chocolate chips. Skip the egg wash and brush the tops of the pastries with a small amount of lukewarm water instead.
More Chocolate Recipes
Looking for more delicious recipes that are full of chocolate? Try these:
If you made these Chocolate Twist Pastries or any other recipe on my website, please leave a 🌟 star rating, a 💬 comment and share it on Pinterest, Instagram and Facebook!
📖 Recipe
Chocolate Twist Pastries
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Print Recipe Pin RecipeEquipment
- Large Baking Sheet
- Parchment Paper
- Knife or Pizza Cutter
- Wire Rack
Ingredients
- 400 grams Puff Pastry Sheets (2 - 10"x18" sheets)
- ½ cup Nutella
- ½ cup Mini Semi Sweet Chocolate Chips
- 1 large Egg
- 2-3 Tablespoons Coarse Sugar (like Turbinado Sugar) for topping, optional
- 2 Tablespoons Powdered Sugar for topping, optional
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment paper.
- On a lightly floured surface, roll out each sheet of puff pastry into a 10x18-inch rectangle. Spread the Nutella in an even layer over one sheet of pastry, leaving a ½-inch border around the edges. Sprinkle the mini chocolate chips over the Nutella evenly. Place the second sheet of puff pastry directly on top. Gently pressing on the top to help secure the two layers.
- Using a sharp knife or pizza cutter, slice the pastry into 8 equal strips along the short side. Pick up each strip and gently twist it 2-3 times. Transfer the prepared baking sheet, spacing the pastries about 2 inches apart. Repeat until all of the pastries are twisted.
- In a small bowl, whisk the egg. Using a pastry brush, brush each pastry twist lightly with egg wash. Sprinkle coarse sugar over the tops, if using. Bake for 14-16 minutes, or until the pastries are puffed and golden brown.
- Allow the pastries to cool for 2 minutes on the baking sheet and then transfer to a wire rack to cool completely. Once cooled, dust with powdered sugar before serving.
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Notes
- Puff Pastry - Store-bought or homemade puff pastry can be used.
- Nutella - Any chocolate hazelnut spread can be used, or it can be substituted for a vegan version, a cookie butter or biscoff spread.
- Mini Chocolate Chips - Mini chocolate chips are easier to use than standard size when it comes to twisting the chocolate pastries. If using standard chocolate chips or a chocolate bar, chop the chocolate up into small pieces.
- Turbinado Sugar - Any coarse sugar or sanding sugar can be used.
- Optional Addins - Chopped nuts, Skor toffee bits, orange zest, crushed candy canes, chopped banana chips, freeze-dried fruits, mini marshmallows or cinnamon.
- Keep the pastry dough cool during preparation. If it gets too warm, the pastries could turn out dense.
- Use parchment paper while baking the chocolate twist pastries for easy cleanup and to minimize the chances of burning the chocolate.
- Store leftover chocolate pastries in an airtight container or ziplock bag at room temperature for up to 4 days. Or wrap individually and store in a freezer bag for up to 3 months in the freezer.
Nutrition
The nutritional information provided is an estimate based on an online nutrition calculator and it will vary based on the ingredients that you use.
Jessica says
These chocolate twist pastries are so quick and easy to make! Everyone loved them!