Crispy Nutella Puff Pastry Twists in Fifteen Minutes Step-by-step instructions

Before you start

Before beginning, ensure your puff pastry sheets are properly thawed in the refrigerator for the time specified on the package. Preheat your oven to 400°F (204°C) so it is fully ready to provide the initial burst of heat required for the pastry to rise.

Have your baking sheet lined with parchment paper and your egg wash prepared in a small bowl. Keeping your workspace cool and your pastry chilled is the key to success.

Instructions

Assembly Phase

1. 1Assemble the Pastry
   Place one sheet of thawed puff pastry on a clean surface. Spread the warm hazelnut chocolate spread evenly over the entire surface, leaving a thin border at the edges. Sprinkle the chopped toasted hazelnuts over the spread. Place the second sheet of puff pastry directly on top to create a sandwich.
   Look for The spread should be smooth and even across the pastry surface.
   Tip Gently press the layers together to ensure they adhere well before cutting.

The pastry layers should be securely sandwiched with an even, thin layer of spread. The hazelnuts should be distributed uniformly to provide a consistent crunch in every bite. Check that the edges are aligned before cutting to ensure the twists maintain their structural integrity during the subsequent steps.

Twisting Phase

2. 2Cut and Twist
   Using a sharp knife, cut the pastry stack into equal strips. Carefully lift each strip and twist it several times to create the spiral shape. Arrange the twists on a parchment-lined baking sheet, ensuring there is enough space between each one to allow for expansion while baking.
   Look for The twists should hold their spiral shape firmly.
   Tip If the pastry becomes too warm and sticky, place it in the refrigerator for five minutes before twisting.

The strips should be cut into uniform widths to ensure even baking. As you twist them, ensure the spirals are tight enough to stay together but loose enough to allow heat to circulate. The pastry should still feel cool; if it has warmed up significantly, chill the tray briefly before sliding it into the oven.

Baking Phase

3. 3Egg Wash and Bake
   Lightly brush the top of each twisted pastry with the beaten egg. Bake in a preheated oven at 400°F (204°C) for fifteen minutes until the pastry is puffed and golden brown. Remove from the oven and dust with powdered sugar before serving warm.
   Look for The pastry layers should look shattered and golden with a glossy finish.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Watch the oven closely during the final minutes to prevent the sugar in the spread from burning.

The pastries should be puffed, shattered into beautiful layers, and uniformly golden. The kitchen will smell like toasted hazelnuts and warm chocolate.

Ensure the bottom of the pastry is cooked through and not doughy, and that the egg-washed tops are glossy and rich in color before removing them from the oven.

Common mistakes

A common mistake is working with pastry that has become too warm, which makes it difficult to handle and prevents the layers from puffing correctly. If the dough feels soft or sticky, return it to the refrigerator for a few minutes.

Another error is overloading the pastry with too much filling, which can cause the twists to leak or become soggy. Use only the recommended amount of spread to keep the structures intact and crispy.

How to tell it’s done

The pastry is done when it has puffed into distinct, airy layers and has achieved a deep, golden-brown color. The exterior should feel firm and crisp to the touch, and the hazelnut chocolate filling should appear glossy and slightly molten.

The egg wash will provide a shiny finish that indicates the pastry is fully cooked. Ensure the egg wash has reached a safe internal temperature of 160°F (71°C) during the baking process to ensure food safety.

• Egg dishes: 160°F (71°C) in the thickest part