Chocolatey Puff Pastry Twists (Print Version)
# Ingredients:
→ Dough Mix
01 -
1/4 cup granulated sugar
02 -
1/4 cup packed brown sugar
03 -
1/2 cup unsalted butter, made soft
04 -
1 teaspoon vanilla
05 -
1/4 teaspoon salt
06 -
1 cup flour (make sure it's treated for safety)
07 -
1/4 cup mini chocolate chips
→ Puff Layer
08 -
1 sheet of puff pastry, defrosted
09 -
1 egg, lightly beaten for brushing
10 -
2 tablespoons of sugar to sprinkle
# Instructions:
01 -
Turn on the oven to 375°F (190°C). Lay parchment paper on a baking tray.
02 -
Use a large mixing bowl to beat together the butter, both sugars, and vanilla until creamy (takes about 2-3 minutes). Mix in the flour and salt till it's all blended, then fold in the mini chocolate chips evenly.
03 -
Roll the puff sheet out to your desired thinness on a lightly sprinkled surface. Cover half the pastry with an even coat of cookie dough.
04 -
Bring the other half of the pastry over the cookie dough side, pressing down the edges lightly to close. Slice the layered sheet into 1-inch strips using your pizza cutter or knife.
05 -
Give each strip a few twists, then set them on the lined baking tray. Space them out so they have some room to puff up.
06 -
Using a pastry brush, coat each twist with the egg wash. Add a little sprinkling of sugar for extra crunch and sweetness.
07 -
Pop them into the oven and let them bake for about 12-15 minutes. Keep an eye out so they don't overbrown—they're done when golden and puffy.
08 -
Let them sit on the baking tray to cool a bit, then transfer over to a wire rack. They're best enjoyed warm.
# Notes:
01 -
Treating raw flour beforehand makes it safe for eating.
02 -
How tight or loose you twist them can change how they look—play around with it!