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Chocolate Hazelnut Twists Recipe

Chocolate Hazelnut Twists Recipe

By What’s Baking

Buttery puff pastry twists filled with rich chocolate hazelnut spread and chopped nuts, baked until golden and flaky for an irresistible sweet treat.
Difficulty:
Beginner
Prep Time:
25 mins
Cook Time:
20 mins
Serves:
12 twists
An overhead shot of golden-brown twists arranged on a rustic wooden board, their layers clearly visible with chocolate hazelnut filling peeking through the flaky pastry turns. A cross-section view reveals the beautiful spiral pattern of pastry and chocolate. Soft natural light highlights the glossy sugar coating that sparkles on the surface, while scattered hazelnuts and a small bowl of additional chocolate spread sit artfully alongside. The warm tones of the pastry contrast with the rich dark chocolate, and a light dusting of powdered sugar adds dimension. Steam visibly rises from a freshly broken twist, showcasing its warm, just-baked appeal.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item">375g ready-rolled puff pastry (or 2 sheets)</li> <li class="ingredients-single-item">200g chocolate hazelnut spread (such as Nutella)</li> <li class="ingredients-single-item">75g hazelnuts, roughly chopped</li> <li class="ingredients-single-item">1 large egg, beaten (for egg wash)</li> <li class="ingredients-single-item">30g granulated sugar (for sprinkling)</li> <li class="ingredients-single-item">15g powdered sugar (for dusting)</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">Baking tray</li> <li class="equipment-single-item">Parchment paper</li> <li class="equipment-single-item">Pastry brush</li> <li class="equipment-single-item">Sharp knife or pizza cutter</li> </ul>
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Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 190°C (170°C fan) and line a baking tray with parchment paper. If your puff pastry is frozen, allow it to thaw according to package instructions until pliable but still cool to touch. Cold pastry is easier to work with and produces flakier results. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Unroll your puff pastry onto a lightly floured surface. If using sheets, aim to create a rectangle approximately 30cm x 25cm. If the pastry feels too soft, place it in the refrigerator for 10 minutes to firm up. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> Gently warm your chocolate hazelnut spread in the microwave for 20-30 seconds until just spreadable but not hot. Using a spatula or the back of a spoon, spread the chocolate hazelnut spread evenly over the entire surface of the pastry, leaving a 1cm border around the edges. This border helps to seal the pastry later. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Sprinkle the chopped hazelnuts evenly over the chocolate spread, gently pressing them in so they adhere. The nuts add wonderful texture contrast to the soft chocolate and flaky pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Fold the pastry in half lengthways, pressing the edges together to seal. Using your fingers or a fork, firmly press along the three sealed edges to ensure no filling escapes during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Using a sharp knife or pizza cutter, cut the folded pastry into 12 equal strips, approximately 2.5cm wide. Hold each strip at the ends and twist 3-4 times to create a spiral effect. The tighter you twist, the more defined your spiral will be, but be gentle to avoid tearing the pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Place each twist onto your prepared baking tray, leaving about 3cm between each one as they will expand during baking. Gently press the ends down onto the tray to prevent them from unraveling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Brush each twist generously with beaten egg - this creates that beautiful golden color during baking. Sprinkle with granulated sugar for a sweet, crunchy finish. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Bake in the preheated oven for 18-20 minutes, or until the twists are puffed up and golden brown. The caramelized sugar on top should be bubbling slightly. Check halfway through baking and rotate the tray if needed for even browning. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Allow the twists to cool on the baking tray for 5 minutes before transferring to a wire rack. They're delicious warm, but allow them to cool for at least 10 minutes so the chocolate filling can set slightly and won't burn your mouth. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Just before serving, dust lightly with powdered sugar for an elegant finish. These twists are best enjoyed on the day of baking when the pastry is at its crispest, but can be stored in an airtight container for up to 2 days. You can refresh them in a warm oven for 3-4 minutes to restore some crispness. </li> </ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 twist
🔥 Calories: 285 calories
🥑 Fat: 18 g
🧈 Saturated Fat: 6 g
🍞 Carbohydrates: 28 g
🍭 Sugar: 12 g
🍗 Protein: 4 g
🫀 Cholesterol: 15 mg
🧂 Sodium: 120 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I make these pastry twists ahead of time?

Yes, you can prepare these twists up to the twisting stage and refrigerate them (covered) for up to 24 hours before baking. You can also freeze the unbaked twists for up to a month. Baked twists are best enjoyed fresh but can be stored in an airtight container for 2 days.

What's the secret to achieving perfectly flaky puff pastry twists?

The secret lies in keeping the pastry cold until baking. Work quickly when spreading fillings, and if the pastry becomes too soft, return it to the refrigerator for 10-15 minutes. Also, ensure your oven is properly preheated to the correct temperature for that signature puff.

Can I use different fillings instead of chocolate hazelnut spread?

Absolutely! These twists work beautifully with alternatives like cinnamon sugar, jam, peanut butter, lemon curd, or savoury options like pesto and cheese. Just ensure spreadable fillings aren't too runny and don't overfill, as this could prevent proper puffing during baking.

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