Chocolate Hazelnut Pastry Twists Recipe

Puff pastry: A light, flaky dough that puffs up when baked, creating a crispy texture.

Chocolate hazelnut spread: A creamy spread made from chocolate and hazelnuts, adding a rich and nutty flavor.

Hazelnuts: Chopped nuts that add a crunchy texture and enhance the nutty flavor of the spread.

Egg: Beaten and used as an egg wash to give the pastry a golden, glossy finish.

When working with puff pastry, ensure it remains cold. If it becomes too warm, it can be difficult to handle and may not puff up as desired. To make cutting the pastry easier, use a sharp knife or a pizza cutter. For an extra touch of flavor, consider toasting the hazelnuts before chopping them. This will enhance their nutty aroma and add a delightful crunch to your pastry twists.

• puff pastry - Substitute with phyllo dough: Phyllo dough can provide a similar flaky texture, though it is thinner and may require layering.

• chocolate hazelnut spread - Substitute with almond butter and cocoa powder: Almond butter mixed with cocoa powder can mimic the nutty and chocolatey flavor.

• chopped hazelnuts - Substitute with chopped almonds: Chopped almonds offer a similar crunch and nutty taste.

• egg - Substitute with milk: Brushing with milk can provide a similar golden finish to the pastry.

• Allow the pastry twists to cool completely on a wire rack before storing. This prevents condensation from forming, which can make them soggy.

• Store the pastry twists in an airtight container at room temperature for up to 2 days. Line the container with parchment paper to help absorb any excess moisture.

• For longer storage, place the pastry twists in a single layer on a baking sheet and freeze until solid. This ensures they don't stick together.

• Once frozen, transfer the pastry twists to a resealable freezer bag or airtight container. Label with the date and store in the freezer for up to 1 month.

• To reheat, preheat your oven to 350°F (175°C). Place the frozen pastry twists on a baking sheet and bake for 10-15 minutes, or until heated through and crispy.

• Avoid microwaving the pastry twists as it can make them chewy instead of crisp.

• If you prefer, you can also reheat the pastry twists in an air fryer at 350°F (175°C) for 5-7 minutes for a quick and easy option.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the pastry twists on a baking sheet lined with parchment paper.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10-12 minutes or until they are warmed through and crispy.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the pastry twists directly on the toaster oven rack or on a small baking sheet.
  3. Heat for 8-10 minutes, checking frequently to ensure they don't burn.

• Microwave Method:

  1. Place the pastry twists on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them from drying out.
  3. Microwave on medium power for 20-30 seconds. Check and add more time in 10-second intervals if needed.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the pastry twists in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.

• Stovetop Method:

  1. Heat a non-stick skillet over medium-low heat.
  2. Place the pastry twists in the skillet, ensuring they are not overcrowded.
  3. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through and crispy.

• Oven: Used to bake the pastry twists at the specified temperature of 375°F (190°C).

• Rolling pin: Essential for rolling out the puff pastry to an even thickness on a floured surface.

• Floured surface: Provides a non-stick area to roll out the puff pastry without it sticking.

• Spatula: Useful for spreading the chocolate hazelnut spread evenly over the pastry.

• Knife: Needed to cut the folded pastry into strips.

• Baking sheet: The surface on which the twisted pastry strips are placed for baking.

• Pastry brush: Used to brush the beaten egg over the pastry twists for a golden finish.

• Mixing bowl: Handy for beating the egg before applying it as an egg wash.

• Measuring cups: Required to measure out the chocolate hazelnut spread and chopped hazelnuts accurately.

Prepare ingredients ahead: Measure and chop hazelnuts in advance to save time during assembly.

Use pre-rolled pastry: Buy pre-rolled puff pastry to skip the rolling step.

Microwave spread: Slightly warm the chocolate hazelnut spread in the microwave for easier spreading.

Line baking sheet: Use parchment paper to line your baking sheet for quick cleanup.

Batch process: Cut and twist all pastry strips before placing them on the baking sheet to streamline the process.