Thursday: What’s Baking?

chocolate-puff-pastry-twists-recipe-580x875

I scouted out a great pastry recipe this week that is super easy peasy to make. This one is called, “Chocolate Puff Pastry Twists” and it involves Nutella! I see this delight as a contribution to an office potluck, or a school committee meeting. You may even want to empress the girls on girls’ night by whipping them up right in front of them in the kitchen! They will think you are a culinary genius!

Chocolate Puff Pastry Twists

PREP 10 MINUTES

COOK 25 MINUTES
YIELD 2 LARGE TWISTS

Ingredients

  • 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed but cold
  • All purpose flour, for dusting work surface
  • 1 cup chocolate hazelnut spread, such as Nutella
  • 1 large egg
  • Crystal sanding sugar, optional

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper or a Silpat.

  2. Unfold one sheet of the puff pastry onto a lightly floured work surface. Using a rolling pin, lightly roll the pastry to seal together any folds.

  3. Spread 1/2 cup chocolate hazelnut spread on the pastry, leaving a 1 inch border around all of the edges. Beginning on the longest end, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the two pieces to form a braid, pinching the ends together to hold the braid in place.

  4. Repeat the filling, rolling and braiding process with the second sheet of puff pastry and the remaining chocolate hazelnut spread then arrange the twists on the baking sheet.

  5. In a small bowl, whisk the egg then brush it atop the twists. Sprinkle the twists with the crystal sanding sugar (optional) and bake them for 20 to 25 minutes or until they’re golden brown and cooked through.

  6. Remove the twists from the oven and allow them to cool for at least 10 minutes on the baking sheet before slicing and serving.

    *Recipe taken from justataste.com

     

    Of course, you know I will have to attempt this one “At Home” on Sunday, but I will put a spin to it and be creative about the fillings. It will be easy to think outside the box because this recipe doesn’t get too complicated. If you want to try this at home, my recommendation is that you spread your choice of filling on top of the pastry dough and roll. The cut and braid ensures that your pastry has that professional bakery look, without the “professional” or “bakery” part. Enjoy this one. Happy Thursday everyone!

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