Our chosen chocolate here is Nutella, hence Nutella Twist, but you’re inclined to use whatever chocolate feeling you like best! These are addicting-ly good and are always the first to finish whenever we end up baking a batch of danishes. If Nutella isn’t your thing, don’t let that deter you from giving this recipe a go. We’ve suggested loads of alternatives to suit tastes so everyone can enjoy a chocolate puff pastry twist.
Nutella Twist Recipe
Nutella Pastry Twists. Doesn’t the sound of it just make you drool? We can’t help but get excited with this one. It is just so damn good and once you’ve had them once, it could very easily become a staple in your household…so be prepared to make endless batches of these.
Luckily, of all of our pastry recipes, we believe this one is the easiest by far. Once you have the puff pastry, there are really only a few steps and it’s super quick!
If you don’t mind a challenge then you can try our rough puff recipe to make your own and you’ll be so pleased with the result! Either way – chocolate and pastry is a match made in heaven. And okay, we admit that the custard could definitely be optional in this recipe, but once you try it with, you’ll realise why we didn’t state it was optional. It’s only for your benefit, we promise.
The pearl sugar we have added to this recipe is not necessary at all but it gives a really yummy crunch once baked. It is a very coarse sugar and doesn’t melt in the oven. We discovered this when making traditional Swedish cinnamon buns and fell in love…so now we like to put it on anything possible! You should be able to find it in the baking section of most supermarkets.
Nutella Twists + Maple & Pecan Twists
This particular recipe makes roughly 9 twists but it will depend on the thickness you choose to cut the strips – which is completely up to you! If you want big chunky twists, like our maple and pecan recipe, you can use this method instead:
- When you have completed step 5 below, repeat the process on the second half of the pastry so you have two halves covered in the filling.
- Roll them into a log separately then cut both logs in half vertically down the middle. You will see that you now have 4 logs that have multiple layers of pastry and Nutella – YUM. Now continue with step 8 in the method below!
Vegan Chocolate Puff Pastry Twists
It is so simple to turn this recipe into vegan versions of chocolate puff pastry twists. Similar to the chocolate twists in the bakery section in supermarkets? Yes, they were obviously a big inspiration for these recipes! But also, who doesn’t love fresh danishes? Okay so simply switch out your Nutella to a vegan alternative chocolate spread. It can have hazelnuts or it can be normal chocolate, completely up to you! This is also useful for those with nut allergies!
If you wanted to keep it vegan with your vegan hazelnut spread but also wanted custard, there are some great replacements out there too. We personally quite like using Oatly’s custard for a vegan substitute.
Tips:
- Keep the custard layer as thin as you can because it will start to spill out and create a mess if you overload it.
- If you can’t seem to get a perfect rectangle by rolling then cut the edges and put the excess to the side (you may be able to make an extra pastry from this at the end). Place your rectangle landscape in front if you. Fold in half (like a book) and make a dent or incision where the fold is. Once you feel comfortable with the fold, open the pastry back up and cut along the line evenly.
- If you’re finding it hard to twist the strips, particularly if you’re using custard, try laying them down on the baking sheet and twisting them on there.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
twists
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- 350 g puff pastry *shop bought or homemade
- 300 g nutella
- 45 g chocolate chips optional
- 70 g custard
- pear sugar optional
Ingredients
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- Preheat the oven to 180 degrees, fan oven.
- Roll out the pastry to a rectangle. Fold in half and make a dent or incision. Once you feel comfortable with the fold, cut along the line evenly (see tips).
- Spread an even layer of Nutella across one half of the rolled pastry and leave a small gap between the edge of the pastry (for excess to spill out).
- Once we have a nice layer of Nutella, we’ll then spread a thin layer of custard over the top. When spreading across, it might mix with the Nutella but that’s okay! You can opt out of the custard, but we highly recommend it.
- If using additional chocolate chips, sprinkle over the top of the Nutella and custard.
- Cover the top with the other pastry sheet half and fit as neatly as you can over the bottom layer and fillings.
- Cut into one inch strips horizontally down the pastry sandwich.
- Grab the two ends of one strip, and start to use one hand to twist one end, so that the strip is fully twisted.
- Place on a tray lined with baking paper.
- Whisk up the egg and brush each twist with the egg wash. Sprinkle with pearl sugar.
- Place into the oven for 15-20 minutes, until the pastry is a nice golden brown.
*Whether you make your pastry or where you buy it, depends on how much you’ll have. Approximately, for the danishes you should have between 320-375g pastry. How much pastry you use, results in more or less danishes made.
