Chocolate Puff Twists
Golden, flaky puff pastry twists wrapped around a rich chocolate and hazelnut filling that melts into buttery layers with every bite.
There’s something dangerously irresistible about buttery puff pastry baked until deeply golden and filled with molten chocolate and toasted hazelnuts. These twists are part bakery treat, part dessert, part “I’ll just have one more” situation. Perfect for brunch tables, afternoon coffee or late-night snacking straight from the tray, they deliver maximum wow factor with very little effort. Best of all, they look beautifully fancy while secretly being one of the easiest pastries you’ll ever make especially if you purchase the pastry. Do make sure you use a premium version or do make your own. We recommend Empire Puff Pastry and also Careme for that better than homemade quality!
Serving Suggestions:
Serve warm with Parisian Hot Chocolate or strong coffee for an easy café-style treat.
Pair with vanilla bean ice cream for an effortless dessert.
Dust generously with icing sugar just before serving.
Drizzle with melted dark chocolate and extra chopped roasted hazelnuts.
Serve alongside fresh berries to balance the richness.
Add a spoonful of mascarpone or whipped cream on the side.
Perfect on a brunch board with fruit, pastries and soft cheeses.
Delicious slightly warmed the next day in the air fryer or oven.
Need
-
The Filling
- 50 Grams hazelnuts, roasted and skinned
- 25 Grams raw caster sugar BUY
- 1.5 Tablespoon cocoa powder BUY
- 50 Grams butter BUY
- 50 Grams chocolate dark BUY
- 1 Teaspoon vanilla bean paste BUY
- 50 Grams whole milk BUY
- Pinches pink salt flakes BUY
-
The Rest
- 1 Batch Puff Pastry divided into 4. Or 4 sheets of store bought puff pastry Recipe
- egg wash
Do
- 1
Preheat oven to 180°C. Line 2 baking trays with paper.
- 2
To make the filling, place nuts and sugar into Thermomix bowl and mill 10 sec/speed 10.
- 3
Add remaining ingredients and cook 8 min/60°C/speed 3. Cool.
- 4
Spread filling onto each sheet of puff pastry. leaving a 2cm border. Roll up tightly.
- 5
Cut roll lengthways, leaving the top joined. Exposing the insides, twist pastry until you get to the bottom. Pinch together to seal and place on tray.
- 6
Brush with egg wash and bake for 20-25 minutes until golden. Dust with icing sugar and serve with your favourite brew choc!
Served with
Bree is a mum who has always loved cooking and baking and became a big Tenina fan when she got her first Thermomix. She was on the very first foodie trip as a customer and hasn't looked back, working for Tenina for over 10 years as a recipe tester and developer, branching out into video master for all of Tenina's lives! She still runs her baking business, creating amazing cakes and macarons for her customer list.
