Chocolate Puff Pastry Twist/ Belkys

(WSVN) - Sweets are such a guilty pleasure and most of us love them. With Mother’s Day right around the corner, you know she probably loves them too.

The Dish: Chocolate Puff Pastry Twist


  • 1 package frozen puff pastry with two sheets- thawed but cold
  • All-purpose flour to dust work surface
  • 1 cup chocolate hazelnut spread (such as Nutella)
  • 1 large egg
  • 1 tsp sea salt

Method of Preparation:

  • Preheat oven to 350 degrees, and line a baking sheet with parchment paper.
  • Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry out to a rectangle shape.
  • Spread 1/2 cup chocolate hazelnut spread on the pastry, leaving a 1-inch border around all of the edges. Gently sprinkle sea salt on the chocolate.
  • Beginning with the longest end, tightly roll up the pastry into a log. Cut the log in half lengthwise, then carefully wind together the two pieces to form a twist, pinching the ends together to hold the twist in place.
  • Repeat the process with the second sheet of puff pastry and hazelnut spread. Put both twists on the baking sheet.
  • In a small bowl, whisk the egg and then brush it atop the twists. Bake for 25-30 minutes or until golden brown.
  • Remove the twists from the oven and allow them to cool for at least ten minutes on the baking sheet before slicing and serving.

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