Flaky pastry twists layered with dark, milk, and white chocolate for a rich, eye-catching treat.
# What You’ll Need:
→ Pastry
01 - 250 g all-butter puff pastry sheet, thawed if frozen
→ Chocolate Filling
02 - 80 g dark chocolate spread or hazelnut-chocolate spread
03 - 50 g milk chocolate chips
→ Topping
04 - 60 g white chocolate, chopped or in chips, for melting
→ Egg Wash
05 - 1 egg, beaten
# How to Make It:
01 - Preheat the oven to 200°C. Line a baking tray with parchment paper.
02 - Place the puff pastry sheet on a lightly floured surface. Roll out gently to smooth and slightly enlarge if necessary.
03 - Spread the dark chocolate spread evenly over the entire surface of the pastry.
04 - Sprinkle the milk chocolate chips evenly over one half of the pastry lengthwise.
05 - Fold the pastry in half lengthwise to cover the chocolate chips and press down gently to seal.
06 - Using a sharp knife or pizza cutter, slice the folded pastry into 12 even strips.
07 - Twist each strip several times and arrange on the prepared baking tray, spacing them apart.
08 - Brush each twist lightly with the beaten egg for a golden finish.
09 - Bake for 18–20 minutes until the twists are puffed and golden brown.
10 - Transfer the twists to a wire rack and allow to cool completely.
11 - Gently melt the white chocolate in a microwave in short bursts or over a double boiler. Drizzle it generously over the cooled twists.
12 - Stack the twists attractively for serving if desired.
