Ingredients
2 sheets puff pastry, thawed but still cold (from a 17.3-ounce package)
¾ cup Nutella or any chocolate-hazelnut spread
1 large egg, beaten
1 teaspoon water (for the egg wash)
Coarse sugar, for sprinkling
Optional: 1 tablespoon finely chopped nuts (such as hazelnuts)
Optional: 1 tablespoon finely chopped fruit (such as bananas or strawberries)
Instructions
- Thaw puff pastry according to package directions, keeping it chilled.
- Preheat oven to 375°F (191°C). Line two baking sheets with parchment paper.
- In a small bowl, beat the egg with water to make an egg wash. Set aside.
- Lightly flour your surface. Unfold one sheet of puff pastry and roll it gently to smooth seams.
- Spread Nutella evenly over the pastry, leaving a ½-inch border around the edges. Add chopped nuts or fruit if using.
- Place the second pastry sheet on top and gently press the edges to seal.
- Cut the layered pastry into 1-inch wide strips. Cut each strip in half for smaller twists if desired.
- Twist each strip by holding both ends and rotating in opposite directions. Place on baking sheets.
- Brush each twist with egg wash and sprinkle generously with coarse sugar.
- Bake for 15–20 minutes, or until puffed, flaky, and golden brown.
- Let cool for at least 5 minutes on the baking sheet before serving. Best served warm.
Notes
- Keep puff pastry cold for the best flaky texture.
- Don’t overfill with Nutella to prevent leaks.
- Assemble ahead and refrigerate until ready to bake for fresh results.
- Top with powdered sugar or melted chocolate for extra sweetness after baking.
- Trim pastry edges and measure strips for even twists.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Bake
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 twist (based on 12 twists)
- Calories: 220
- Sugar: 10g
- Sodium: 115mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
