Quick Nutella Puff Pastry Churro Twists Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready. Clear a spacious, cool work surface for assembling the puff pastry. Preheat the air fryer to 375°F (190°C) to ensure it reaches the correct temperature before the pastry enters.

If the kitchen is warm, have a chilled tray or parchment paper ready to help move the pastry strips easily. Having a sharp knife or pizza cutter cleaned and ready will make the cutting process smooth and efficient.

Instructions

Assembling the layers

1. 1Prepare the layers
   Lay one sheet of puff pastry flat on a clean surface. Spread the Nutella evenly across the surface of the pastry, leaving a small border around the edges. Sprinkle the crushed roasted hazelnuts over the chocolate layer. Place the second sheet of puff pastry on top, pressing down gently to seal the layers together.
   Look for The chocolate should be spread in an even, thin layer to prevent leaking during the twisting process.
   Tip If the puff pastry becomes too soft or sticky, place it in the refrigerator for five minutes to firm up.

At the end of this phase, the puff pastry should be securely sealed with a thin, even layer of Nutella and crushed hazelnuts. The surface should be flat, and the edges should be pressed firmly to prevent the filling from migrating. Check that the hazelnuts are distributed evenly so that every strip will contain a consistent amount of crunch and flavor.

Cutting and twisting

2. 2Cut and shape the twists
   Using a sharp knife or pizza cutter, cut the prepared pastry stack into 1-inch wide strips. Carefully pick up each strip and twist it several times to create a spiral shape. Ensure the ends are pressed firmly to hold the shape during the cooking process.
   Look for The strips should be uniform in size to ensure even browning in the air fryer.
   Tip Twist the pastry firmly but gently to avoid breaking the delicate layers of the puff pastry.

By the end of this phase, you should have uniform strips of pastry that are twisted into tight, consistent spirals. The ends of each twist should be securely pinched to prevent them from unraveling in the air fryer. The twists should look like rustic, spiraled sticks, ready for their butter wash and the final cooking stage, with no large gaps between the layers.

Cooking to golden perfection

3. 3Brush and air fry
   Brush each pastry twist lightly with melted butter. Place the twists into the air fryer basket in a single layer, ensuring they do not touch. Air fry at 375°F (190°C) for 8 minutes until they are puffed and golden brown. Remove immediately and roll in the cinnamon sugar while still warm.
   Look for The pastry should be deep golden brown and feel crisp to the touch when tapped.
   Tip Work in batches if necessary to avoid overcrowding the air fryer basket, which prevents proper airflow.

Once finished, the twists should be puffed, flaky, and golden-brown. They should smell toasted and sweet, with the aroma of cinnamon and roasted nuts filling the kitchen.

When touched, the pastry should feel light and airy, and the cinnamon sugar coating should be evenly distributed across the surface, providing a beautiful, textured finish that indicates they are perfectly cooked.

Common mistakes

Avoid over-stuffing the pastry strips with Nutella, as this will lead to leakage and a messy air fryer basket. Ensure the strips are tightly twisted to maintain their shape during the cooking process.

Do not overcrowd the air fryer, as this prevents the hot air from circulating, resulting in soggy patches rather than a crisp finish. Finally, roll the twists in the cinnamon sugar immediately after they come out of the air fryer, as the sugar will not stick once the butter cools and sets.

How to tell it’s done

The churro twists are done when the puff pastry has expanded significantly, showing distinct, separate layers that are a deep golden-brown color. The exterior should feel firm and crisp when gently tapped with a finger.

The cinnamon sugar should adhere easily to the surface of the butter-brushed pastry, creating a uniform, sparkling coating. Because this recipe uses pre-cooked pastry and simple fillings, no internal protein temperature is required, but ensure the center is heated through.