📝 Ingredients
- 2 sheets puff pastry, thawed
- ½ cup chocolate hazelnut spread
- ⅓ cup chocolate chips
- 1 large egg, beaten
- 1 tablespoon sesame seeds
- 1 tablespoon melted butter, optional
- Powdered sugar, optional, for serving
👩🍳 Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place one puff pastry sheet on a clean, lightly floured surface.
- Spread the chocolate hazelnut spread evenly over the entire sheet, leaving a small border around the edges.
- Sprinkle the chocolate chips evenly over the chocolate layer.
- Place the second puff pastry sheet on top and gently press the edges together.
- Using a sharp knife or pastry cutter, cut the pastry into strips about 1 inch wide.
- Twist each strip several times to create a beautiful spiral shape.
- Arrange the twists on the prepared baking sheet, leaving a little space between each one.
- Brush the tops lightly with beaten egg. Sprinkle with sesame seeds.
- Bake for 15–20 minutes, or until the twists are puffed, flaky, and golden brown.
- Remove from the oven and let them cool for 5 minutes.
- Dust lightly with powdered sugar if desired.
- Serve warm and enjoy the crispy, flaky pastry with the delicious chocolate filling! 🍫🥐
💡 Tip: Keep the puff pastry chilled while working with it. Cold pastry puffs better and gives you crispier, more defined layers.