Golden, flaky, and delightfully crisp, these hazelnut chocolate twists are a heavenly combination of buttery pastry and luscious cocoa richness. Think of them as pain au chocolat’s cousin—elevated with the velvety smoothness of Bonne Maman Hazelnut Chocolate Spread. With each delicate twist, the buttery layers give way to a rich, nutty chocolate filling, making them perfect for breakfast, an afternoon pick-me-up, or a sweet indulgence any time of day.
Print
Hazelnut Chocolate Pastry Twists
Makes about 12 twists
Ingredients
2¼cups(281 grams) all-purpose flour, plus more for dusting
1⅓cups(300 grams) cold unsalted butter, cubed and frozen for 15 to 20 minutes
In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, and salt at low speed just until butter is coated with flour. With mixer on low speed, add ½ cup (120 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute, stopping to scrape bottom and sides of bowl and turn dough to hydrate evenly. (There will still be large pieces of butter. It is OK if a few dry bits remain.)
Turn out dough onto a lightly floured surface, and roll into a 7-inch square. Wrap in plastic wrap, and refrigerate for 45 minutes to 1 hour.
On a lightly floured surface, roll dough into an 18x10-inch rectangle, lightly flouring work surface and top of dough as needed. Fold dough in thirds like a letter. Rotate dough 90 degrees; roll into an 18x10-inch rectangle, and fold in thirds like a letter. Repeat procedure for a third and final turn. (If at any point the butter is too soft after a fold, wrap in plastic wrap and freeze until butter is firm again, checking every 5 minutes.) Wrap dough in plastic wrap, and refrigerate for at least 1 hour or up to overnight.
Line 2 baking sheets with parchment paper.
Divide dough in half. On a lightly floured surface, roll each portion into a 13-inch square. Spread hazelnut chocolate spread onto 1 square, leaving a ½-inch border around all sides. Place remaining dough on top of spread. Freeze stacked dough until firm, about 10 minutes.
Using a sharp knife, pastry wheel, or pizza cutter, trim edges of dough to straighten sides; cut dough into 12 to 13 strips (about 1 inch wide). Gently twist each dough strip 4 to 5 times. Transfer to prepared pans. Cover with plastic wrap, and freeze until firm, about 20 minutes.
Preheat oven to 400°F (200°C).
Brush egg onto pastry.
Bake until golden brown, 15 to 20 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 2 days.
Notes
Pro Tip: For extra crunch, sprinkle a few tablespoons of finely chopped hazelnuts onto the spread before adding the top layer of pastry.
The post Hazelnut Chocolate Pastry Twists first appeared on Bake from Scratch.
