Description
Chocolate hazelnut heaven in a twist! These buttery, flaky pastries with swirls of Nutella goodness will have everyone asking for the recipe. No bakery trip needed.
Ingredients
Scale
- 2 sheets (17.3 oz/490g) frozen puff pastry, thawed according to package directions
- 1 cup (300g) chocolate hazelnut spread (like Nutella)
- 1 large egg, beaten (for egg wash)
- 2 tablespoons (25g) granulated sugar
- ½ cup (60g) chopped hazelnuts
- ¼ cup (45g) mini chocolate chips (optional)
- 1 teaspoon flaky sea salt (optional, for finishing)
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Allow puff pastry to become cold but pliable.
- Unfold one sheet of puff pastry onto a lightly floured surface and gently roll it out to a 12×12-inch square, maintaining the rectangular shape.
- Spread about ½ cup of the chocolate hazelnut spread evenly across the surface, leaving a 1-inch border on all sides.
- Place the second sheet of puff pastry directly on top, lining up the edges precisely. Gently press the edges together to seal.
- Using a sharp knife or pizza cutter, cut the pastry into 12 equal strips, each approximately 1-inch wide.
- Pick up each strip by the ends and twist in opposite directions to create the spiral pattern. Place on prepared baking sheets with 2 inches between each twist.
- Brush each twist with beaten egg wash, then sprinkle with chopped hazelnuts and granulated sugar.
- Bake for 18-22 minutes, until puffed up and golden brown. If desired, sprinkle with flaky sea salt immediately after removing from oven.
- Allow to cool slightly before serving (about 10-15 minutes) for the best texture and flavor.
- Store leftovers in an airtight container at room temperature for up to 2 days.