These chocolate puff pastry twists are buttery, flaky and filled with Nutella! They are made with simple ingredients including Nutella and frozen puff pastry. These Nutella puff pastry twists are delicious warm from the oven!
These puff pastry Nutella twists are so chocolatey and good. They use store bought ingredients for the pastry and filling.
I fell in love with pain au chocolate and Nutella banana crepes while studying in Paris! I wanted this Nutella puff pastry recipe to taste like these French treats. I also wanted them to be easy to make.
If you are looking for more Nutella recipes, try my Nutella and peanut butter cake, banana Nutella cookies, and my Nutella cupcakes.
WHY THIS RECIPE WORKS
- Easy to make- They are made with store bought ingredients. They are very easy to make!
- Puff pastry- We are using frozen puff pastry. It is buttery, flaky and delicious.
- Nutella filling- Chocolatey Nutella makes the most delicious filling!
- Extra delicious- For added flavor, sprinkle a little chopped nuts, bananas or strawberries.
- Perfect for breakfast, brunch or dessert– It’s like having a bakery style treat straight from your own oven in minutes!
Here are some useful notes on the ingredients for these chocolate puff pastry twists. Please see recipe card for a full list of ingredients and their measurements.
- Puff pastry: Puff pastry is flaky, buttery and delicious. Use store bought or homemade. I use two sheets of store bought puff pastry.
- Nutella: I recommend using classic Nutella. I haven’t made these with other brands of hazelnut spreads.
- One egg + water: Use an egg and water for the egg wash. It adds shine and a golden color to the puff pastry. It also helps the coarse sugar stick to it.
- Coarse sugar- I use sugar in the raw for added sweet crunch on top.
- Nuts (optional): Chopped nuts add extra texture and flavor. I prefer hazelnuts since they are an ingredient in Nutella. Feel free to leave nuts out.
- Bananas and/or strawberries (optional): If adding fruit, finely chop it so that you can still twist the pastry. I only used about a tablespoon of chopped fruit. You don’t need much!
MORE ABOUT PUFF PASTRY
Puff pastry is made up of paper-thin layers of dough with cold butter in between.
While the pastry bakes, steam created from the cold butter in the hot oven makes the dough rise and pull apart. This is what creates that delicious flaky crunch!
I always have frozen store bought puff pastry in my freezer. It makes chocolate puff pastry twists so easy to make.
Plan ahead to thaw it before you plan to make these chocolate puff pastries. Thaw it overnight in the fridge or at room temperature. Check the package for thawing instructions.
Here are the directions on how to make and bake these puff pastry Nutella twists.
Step One: Thaw the puff pastry. Follow the directions on the package to thaw out the puff pastry.
Step Two: Roll out your puff pastry. On a lightly floured surface, unfold one thawed puff pastry sheet and lay it flat. Roll it out a few times to blend the seems.
Step Three: Spread the Nutella. Use an offset spatula to spread a layer of Nutella over the puff pastry. Sprinkle lightly and evenly with finely chopped nuts or fruit, if using.
Step Four: Top with the second sheet of puff pastry. Place the second sheet of puff pastry on top. Gently press the edges to seal them.
Step Five: Cut into strips. Cut the pastry into 1 inch wide strips. Cut the strips in half, if desired.
Step Six: Twist the strips. Twist the ends of the strips in opposite directions until it twists. Place the twists on baking sheet.
Next, brush with the egg wash. Sprinkle generously with coarse sugar.
Step Seven: Bake. Bake 16-20 minutes until twists have are golden brown. Cool on the baking sheet for a few minutes until cool enough to eat. Best enjoyed warm!
Hint: Gather your ingredients and equipment and line your baking trays with parchment paper while your puff pastry is thawing. This will prevent you from leaving the pastry at room temperature any longer than needed.
- Ice cream – For an extra fancy dessert, serve these Nutella pastry twists with a bowl of ice cream!
- Cut them in half- I believe it was Martha Stewart who said people are more likely to enjoy two small pieces of dessert over one big piece. With that in mind, it can be fun to cut the strips in half and make small twists. I like to eat two small twists instead of one regular sized one 🙂
- Top with powdered sugar-Instead of topping them with coarse sugar, brush them with egg wash and bake. Once baked, top them with powdered sugar.
Here is the useful equipment for this recipe. I recommend taking all your equipment out before beginning the recipe.
- A rolling pin-for rolling out the puff pastry
- An offset spatula-I use my offset spatula all the time! It’s so useful for spreading the Nutella in this recipe.
- A ruler– A ruler will help you measure the size of your puff pastry sheets. It will also help measure the individual strips of puff pastry.
- A sharp knife or pizza cutter-Use a sharp knife or pizza cutter to slice the puff pastry.
- A pastry brush- A pastry brush is the best way to coat the pastry with egg wash.
Keep your puff pastry cold. Follow package instructions for thawing. Avoid leaving puff pastry out at room temperature any longer than needed.
Warm the Nutella. To make the Nutella even easier to spread, warm it in the microwave for a few seconds. Stir before using.
Fill the puff pastry with Nutella before baking.
Bake puff pastry at 375 F until pastry crisps and puffs up and turns golden brown.
Unfortunately, Nutella is not low in sugar or fat. It’s best enjoyed in moderation.
SERVING AND STORAGE
These chocolate puff pastries are best when they’re fresh because that is when they are flaky and crispy.
Store leftover Nutella puff pastry in an airtight container at room temperature for up to 3 days.
Leftovers are best warmed in a toaster oven or in a 300 F oven for a few minutes. This will bring back some of the flakiness of the pastry.
Freeze these twists in a freezer safe storage bag for up to 2 months. Defrost in the refrigerator or at room temperature.
OTHER RECIPES TO TRY
Chocolate Puff Pastry Twists
- 2 sheets puff pastry, from a 17.3 ounce package thawed but still cold
- ¾ cup Nutella
- 1 large egg beaten
- 1 teaspoon water
- coarse sugar for sprinkling
- 1 tablespoon finely chopped nuts optional
- 1 tablespoon finely chopped fruit such as bananas or strawberries optional
- Thaw puff pastry according to package instructions.
- Preheat oven to 375 Fahrenheit. Line two baking sheets with parchment paper.
- In a small bowl, beat the egg and water. Set aside.
- Lightly flour your surface. Unfold one thawed puff pastry sheet and lay it flat. Roll it out a few times length and width-wise until the seams are blended.
- Use an offset spatula to spread the Nutella evenly on the puff pastry sheet. Leave about a 1/2 inch border around the edges.
- Sprinkle lightly with finely chopped nuts or fruit, if using.
- Place the second sheet of puff pastry on top of the first sheet. Gently press the edges to seal them.
- Use a sharp knife or pizza cutter to cut the pastry into 1 inch wide strips. Cut the strips in half, if desired.*
- Pick the strip up and twist the ends in opposite directions until strip twists. Place twists on baking sheet.
- Brush the twists with the egg wash. Sprinkle generously with coarse sugar.
- Bake 15-20 minutes until twists have are puffed, flaky and golden brown.
- Remove from the oven and allow to cool on the baking sheet for at least 5 minutes. Enjoy warm!
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