I am no pastry chef (I regret that life choice) so if I can make these puff pastry twists then you can too. Oh, and there’s nutella. Enough said.
These puff pastry twists look like they come from your favorite bakery and with only three ingredients, it can’t get much easier. They’re perfect for an event like a baby shower or if you just want to treat yourself with your morning coffee. In my opinion, you really don’t need an excuse to have a pastry anyways.
For these nutella puff pastry twists you’ll need store bought puff pastry (if you want to be fancy and make your own, go for it), nutella, one egg, and flour to dust your work surface. You can substitute nutella with many different options like melted chocolate chips, jam, curd, or make it a savory recipe and use some feta and spinach, or mozzarella and pepperoni with marinara dipping sauce.
You’ll want to start off by dusting your work surface lightly with flour. Make sure your puff pastry has been thawed out in the refrigerator and is still very cold as you lay out one sheet of pastry on your floured surface. Next, use a rolling pin (or in my case, a wine bottle) and roll out the puff pastry so the creases have been flattened. Then, put a generous amount of nutella or filling of your choice in the middle. You’ll want to spread the nutella on the puff pastry leaving a one inch border around the edge. You should have a fairly thin layer of nutella spread on the surface, if there is too much it weighs down the pastry but if that’s your preference I don’t judge.
Once you have the nutella spread evenly on the surface of the pastry, you’ll want to tightly roll up the pastry. It does not matter which side you start rolling from, I did mine going with the crease of the pastry dough folds. After you have rolled the dough, make sure you adjust the dough so that it is creased side down. Next, cut the dough lengthwise in half, right down the center of it. The dough and nutella can be a little tough to cut through so be gentle while doing this. After you have cut the dough into two equal sides, flip the dough so that the opening is facing up.
Now it’s time to make the twist! With the dough laying side by side, clasp the ends of one side of the dough together, take one piece of dough and lay it over the other piece of dough so they are now crossed. Continue twisting/crossing the dough until you reach the other end, mine was able to twist three times. Now, make sure the ends are pinched together so that it does not come apart while baking. Carefully transfer the twisted dough to a parchment lined baking sheet. It’s time to use the egg wash! Whisk the egg in a small bowl and use a pastry brush (or your fingers) to “paint” all of the puff pastry dough. It’s not a big deal if the egg gets on the nutella. Make sure you cover all of the visible dough (no need to paint the bottom side of the twist). This will ensure that your pastry gets a nice golden color while baking.
Time for these suckers to bake! In a preheated 350 degree oven, bake the pastry for 25-30 minutes. I only have a convection oven (hello nyc apartment living) which I have found tends to take much longer for things to bake, mine took about 35 minutes to be done. Once it is done baking, allow a few minutes to cool (or not, the choice is yours) and then devour!! Maybe after taking a couple of pictures of this beautiful creation because you’ll feel like a proud pastry chef in the making.
Nutella Puff Pastry Twists Recipe
Prep time: 20 minutes (for two twists)
Cook time: 25-30 minutes
Total time: 45-50 minutes
Yield: Two twists
- Puff pastry- two sheets that are thawed (I used one package of Pepperidge Farm that comes with two sheets)
- 1 cup Nutella
- 1 large egg
- All purpose flour- for dusting work surface
Preheat oven to 350 degrees and line baking sheet with parchment paper
Dust the work surface lightly with flour. Lay one thawed puff pastry sheet on your floured work surface. Using a rolling pin, roll out the puff pastry sheet until the creases have flattened.
Spread half of your nutella spread onto the puff pastry leaving a one inch border along the edges. Tightly roll the puff pastry until you have formed it into a log. Place the log seam size down on your surface. Cut the log lengthwise so you have two equal pieces. Lay each piece side by side with the cut side/open side up. Seal together two of the ends then gently braid the pieces until you reach the other end, approximately three braids. Seal together the other end of the pastry. Repeat with your second puff pastry sheet.
Transfer your twist to your parchment lined baking sheet. Whisk the egg in a small bowl. Using a pastry brush or your fingers, brush the pastry dough with the egg. Bake the twists for 25-30 minutes or until golden brown and cooked through. Remove from the oven and allow to cool for about ten minutes before cutting.
Recipe courtesy of Just A Taste.