Chocolate Berry Puff Pastry Twists
These delightful chocolate berry puff pastry twists are a sweet and simple treat, perfect for breakfast or dessert. Flaky puff pastry is filled with chocolate hazelnut spread and mixed berries, then twisted and baked to golden perfection.
Equipment
- Oven
- Baking Sheet
- Parchment Paper
- Sharp Knife or Pizza Cutter
- Small Bowl
- Whisk
- Pastry Brush
- Wire Rack
Ingredients
Main Ingredients
- 1 sheet frozen puff pastry thawed
- 1/4 cup chocolate hazelnut spread Nutella
- 1/2 cup mixed berries strawberries, raspberries, blueberries - fresh or thawed frozen and drained
For Egg Wash & Topping
- 1 tablespoon milk or water for egg wash
- 1 tablespoon granulated sugar for sprinkling
- 1 egg for egg wash
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Assemble
- Lightly flour a work surface and gently unfold the thawed puff pastry sheet.
- Spread the chocolate hazelnut spread evenly over the entire surface of the puff pastry, leaving a small border.
- Scatter the mixed berries over the chocolate spread.
- Carefully fold one half of the pastry sheet over the other, creating a rectangle, and gently press the edges to seal.
Twist & Bake
- Using a sharp knife or pizza cutter, cut the folded pastry into strips about 1-inch wide.
- Take each strip and gently twist it multiple times to create a spiral.
- In a small bowl, whisk together the egg and milk (or water) to create an egg wash.
- Lightly brush the twisted pastry strips with the egg wash and sprinkle with granulated sugar.
- Transfer the prepared twists to the lined baking sheet, spacing them slightly apart.
- Bake for 15-20 minutes, or until the pastry is deeply golden brown and puffed.
- Let the twists cool slightly on a wire rack before serving.
Notes
Ensure your puff pastry is completely thawed but still cold for easy handling. If using frozen berries, thaw and drain them thoroughly to prevent excess moisture from making the pastry soggy.