Puff Pastry Chocolate Nutella Twists are flaky, golden ribbons of puff pastry, twirled around a layer of rich Nutella and chocolate and studded with crunchy pistachios. Each bite is filled with layers of sweet and nutty satisfaction. These twisty treats are surprisingly easy to whip up – ready in just 30 minutes for your next gathering!
Ever since our Tomato Tartlets with Puff Pastry were such a big hit, we have been experimenting with new ways to use puff pastry. After some testing, this is our favorite sweet puff pastry recipe. The delicate layers of puff pastry are enveloped with rich Nutella chocolate and crafted into elegant twists that are both visually stunning and delicious.
Looking for savory puff pastry recipes? Check out our Puff Pastry Veggie Tarts and Puff Pastry Chicken Pot Pie.
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Why You'll Love These Chocolate Twists
- Taste - The combination of buttery puff pastry, rich chocolate hazelnut spread, and earthy pistachios create and uniquely rich flavor profile.
- Texture - The puff pastry is fluffy and light, the chocolate and Nutella is thick and creamy, and the pistachios are crunchy.
- Effort - You just need to make the chocolate and Nutella mixture, spread it on the puff pastry, then twist and bake them.
- Time - This chocolate twist recipe is easy. It takes about 10 minutes to prep the twists then 20 minutes to bake them.
Key Ingredients
- Puff pastry - We prefer Pepperidge Farm frozen puff pastry sheets because they have great loft and the pastry comes out perfectly flaky and golden.
- Semi-sweet or dark chocolate and Nutella - We combine chocolate and Nutella for a decadent chocolate hazelnut combo.
- Toasted pistachios - Sprinkle toasted pistachios for some earthy nuttiness.
- Egg and heavy cream or milk - The egg and heavy cream are for the egg wash, it makes the puff pastry crust golden brown and shiny.
See recipe card for quantities.
Substitutions and Variations
- Nuts - Use chopped and toasted walnuts, toasted pecans, toasted hazelnuts, or toasted almonds instead of pistachios.
- Milk chocolate - Use milk chocolate instead of semi-sweet or dark chocolate for a sweeter alternative.
- Plain chocolate - Omit the Nutella and use chocolate on its own. It will still be rich, just less nutty.
- Cream cheese - Add a thin layer of cream cheese or mascarpone before adding the chocolate for a rich and creamy version.
- Homemade puff pastry dough - Make this recipe with your own homemade puff pastry dough.
How to Make Puff Pastry Twists
- Preheat oven - Line a baking sheet with parchment paper and preheat the oven to 400°F with the rack positioned in the middle.
- Make chocolate - Add chocolate chips to a microwave safe bowl. Then heat in the microwave in 30 second increments and stir in between until the chocolate is melted. Alternatively, heat chocolate in a double boiler. Add the Nutella to the chocolate and mix until completely combined. (Photo 1)
- Prepare puff pastry - Roll out puff pastry sheets with a rolling pin. (Photo 2)
- Spread chocolate - Then spread an even layer of the chocolate Nutella mixture on half of the puff pastry lengthwise. (Photo 3 and 4)
- Fold sheets - Sprinkle an even layer of chopped pistachios over the chocolate spread, if desired. Repeat on the second sheet of puff pastry. Fold the sheets in half lengthwise and gently press down. (Photo 5 and 6)
- Cut into strips - Then, cut the folded puff pastry sheets into 1.5-inch strips (8 strips per puff pastry sheet) so the fold is at the bottom. Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream. (Photo 7 and 8)
- Brush and twist - Brush with egg wash and sprinkle with coarse sugar. Twist each strip in opposite directions then pinch the ends to seal. (Photo 9 and 10)
- Bake - Place the strips on parchment paper-lined baking sheets with 2 inches between each twist. Then bake for 15-20 minutes at 400°F until golden. Remove from the oven and allow to cool on a wire rack. Enjoy! (Photo 11 and 12)
Pro tip - Place the baking sheet on the middle rack of the oven to ensure even baking.
FAQs
There are a ton of different options. Try it with other sweet fillings like cinnamon sugar, cream cheese, or custard. It will also be delicious with savory fillings like parmesan cheese and turkey.
Be sure to place the pastries at least 1 inch apart so they bake evenly. Also, keep an eye on the puff pastry around the 15 minute mark because they can burn easily.
This can happen if you don't preheat the oven or you roll the puff pastry too thin.
This can happen if you overfill the pastries with chocolate. Be sure to not put more than the suggested amount and do not go over the edges of the puff pastry when you spread the chocolate.
Make sure that the twists cool completely before storing. If they are still moist when when you store them, they will get soggy. Also, be sure to store them in air-tight container so they don't go stale.
Storage
These puff pastry chocolate twists can be left at room temperature or refrigerated in an air-tight container or plastic wrap for up to 3 days. You can also freeze the twists for up to 1 month. In order to reheat them, let the twists thaw, then heat them in the oven at 350°F for about 5 minutes.
Baking Tips
- Allow the puff pastry to defrost per the packaging instructions so it isn’t too frozen or warm.
- Be sure to line the baking sheet with parchment paper to prevent the puff pastry from sticking.
Did You Like This Recipe?
Love this easy chocolate twists recipe? Please leave a 5-star rating in the recipe card & leave a comment below. If you are looking for other chocolate filled recipes, check out our Croffles (Croissant Waffles) and Baci Di Dama (Italian Hazelnut Cookies).
Sign up for THP's newsletter and keep in touch on Instagram, Facebook, Pinterest, TikTok, and YouTube. If you make these Nutella puff pastry, tag #theheirloompantry so we can see your homemade creation!
📖 Recipe
Puff Pastry Chocolate Nutella Twists
Equipment
Ingredients
- 2 puff pastry sheets 1 lb
- ½ cup chopped semi-sweet or dark chocolate
- ½ cup Nutella
- ¼ cup chopped toasted pistachios optional
- 1 egg
- 1 tablespoon heavy cream or milk
- coarse sugar optional
Instructions
- Preheat oven - Line a baking sheet with parchment paper and preheat the oven to 400°F with the rack positioned in the middle.
- Make chocolate - Add chocolate chips to a microwave safe bowl. Heat in the microwave in 30 second increments and stir in between until the chocolate is melted. Alternatively, heat chocolate in a double boiler. Add the Nutella to the chocolate and mix until completely combined.½ cup chopped semi-sweet or dark chocolate, ½ cup Nutella
- Make egg wash - Make the egg wash by beating 1 egg with 1 tablespoon of heavy cream or milk. Set aside.1 egg, 1 tablespoon heavy cream or milk
- Prepare puff pastry - Roll out puff pastry sheets with a rolling pin. Spread an even layer of the chocolate Nutella mixture on half of the puff pastry lengthwise and sprinkle an even layer of chopped pistachios, if desired. Repeat on the second sheet of puff pastry. Fold the sheets in half lengthwise and gently press down. Then, cut into 1.5-inch strips (8 strips per puff pastry sheet) so the fold is at the bottom. Brush with egg wash and sprinkle with coarse sugar. Twist each strip in opposite directions then pinch the ends to seal.2 puff pastry sheets, ¼ cup chopped toasted pistachios, 1 egg, coarse sugar
- Bake - Place the strips on parchment paper-lined baking sheets with 2 inches between each twist. Bake for 15-20 minutes at 400°F until golden. Remove from the oven and allow to cool on a wire rack. Enjoy!
Notes
- These puff pastry chocolate twists can be refrigerated in an air-tight container or plastic wrap for up to 3 days. You can also freeze the tartlets for up to 1 month for best results. In order to reheat them, let the twists thaw, then heat them in the oven at 350°F for about 5 minutes.
- Allow the puff pastry to defrost per the packaging instructions so it isn’t too frozen or too warm.
- Line the baking sheet with parchment paper to prevent the puff pastry from sticking.
- To ensure the twists bake evenly, place the baking sheet on the middle rack.
- Keep an eye on the chocolate and don't over-cook it when you melt the chocolate.
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