Puff Pastry Nutella Twists

Ingredients

For the Twists:

• 2 sheets frozen puff pastry, thawed (17.3 oz package)
• 1/2 cup Nutella, slightly warmed
• 1 egg, beaten (for egg wash)
• 2 tbsp coarse sugar or pearl sugar
• 1/4 cup chopped hazelnuts (optional)
• Pinch of sea salt flakes

Optional Glaze:

• 1/2 cup powdered sugar
• 2-3 tbsp milk or heavy cream
• 1/2 tsp vanilla extract

For Extra Indulgence:

• 2 oz dark chocolate, melted
• Extra Nutella for drizzling

Instructions

Prepare the Pastry:

1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Remove puff pastry from freezer and let thaw for 30-40 minutes until pliable but still cold.
3. Lightly warm Nutella in microwave for 15-20 seconds to make it easier to spread.

Assemble the Twists:

1. On a lightly floured surface, roll out one sheet of puff pastry into a 12×10 inch rectangle.
2. Spread half of the warmed Nutella evenly over the entire surface, leaving a 1/2 inch border on one long side.
3. Roll out the second sheet of puff pastry to the same size.
4. Carefully place the second sheet on top of the Nutella-covered sheet.
5. Gently press the edges together to seal, especially along the border.
6. Using a sharp knife or pizza cutter, cut the pastry into 1-inch wide strips (you should get about 12 strips).

Create the Twists:

1. Take each strip and twist it 3-4 times, holding both ends.
2. Place twists on prepared baking sheets, spacing them about 2 inches apart.
3. Gently press the ends down onto the parchment to prevent untwisting.

Final Preparation:

1. Brush each twist with beaten egg wash.
2. Sprinkle with coarse sugar and chopped hazelnuts if using.
3. Add a tiny pinch of sea salt flakes to each twist.

Bake:

1. Bake for 15-18 minutes until golden brown and puffed.
2. Rotate pans halfway through baking for even browning.
3. Remove when twists are deep golden and crispy.
4. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Optional Finishing Touches:

1. Simple Glaze: Mix powdered sugar, milk, and vanilla until smooth. Drizzle over cooled twists.
2. Chocolate Drizzle: Melt dark chocolate and drizzle over twists.
3. Extra Nutella: Warm additional Nutella and drizzle over finished twists.

Storage & Serving:

• Best served: Warm from the oven or at room temperature
• Storage: Store in airtight container for up to 2 days (reheat in 350°F oven for 3-4 minutes to crisp up)
• Freezing: Freeze unbaked twists on baking sheets, then transfer to freezer bags. Bake from frozen, adding 2-3 extra minutes

Pro Tips:

• Keep pastry cold: Work quickly and keep pastry as cold as possible for maximum flakiness
• Even spreading: Use an offset spatula for smooth, even Nutella application
• Sharp knife: Use a very sharp knife to cut cleanly through layers without dragging
• Don’t overtwist: 3-4 twists is perfect – more may cause breakage
• Egg wash: Don’t skip this step – it creates that beautiful golden color
• Oven placement: Bake in upper third of oven for best browning

Flavor Variations:

• Cinnamon Sugar: Mix 2 tbsp sugar with 1 tsp cinnamon, sprinkle before baking
• Almond: Add 1/4 tsp almond extract to Nutella and top with sliced almonds
• Orange: Add orange zest to Nutella for citrus twist
• Peanut Butter: Mix equal parts Nutella and creamy peanut butter
• Banana: Add thin banana slices with the Nutella
• Raspberry: Dot with raspberry jam along with Nutella

Troubleshooting:

• Pastry not puffing: Pastry may have been too warm or overworked
• Nutella leaking: Make sure to seal edges well and don’t overfill
• Uneven browning: Rotate pans halfway through baking
• Twists unraveling: Press ends firmly onto parchment paper

Make-Ahead Options:

• Prep ahead: Assemble twists and refrigerate up to 4 hours before baking
• Freeze option: Freeze assembled twists on baking sheets, then store in freezer bags up to 1 month

Yield: 12 twists
Prep Time: 20 minutes
Bake Time: 18 minutes
Total Time: 40 minutes (plus thawing time)