Chocolate Twist Pastries

5 from 1 vote

Chocolate Twist Pastries

Flaky puff pastry twists filled with Nutella and mini chocolate chips, sprinkled with chunky sugar and baked into a quick and irresistible chocolate dessert.

Total Time25

Course: Brunch, Dessert, Pastries

Cuisine: American

Servings: Pastries

Calories: 491kcal

Author: Jessica

Equipment

Large Baking Sheet
Parchment Paper
Rolling Pin
Offset Spatula
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.

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.

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