Twisted Pastries with Hazelnut Chocolate - A Recipe from Scratch

      Golden, flaky, and wonderfully crisp, these hazelnut chocolate twists offer a divine mix of buttery pastry and rich cocoa flavors. You can think of them as a sophisticated variant of pain au chocolat, enhanced by the creamy texture of Bonne Maman Hazelnut Chocolate Spread. Each intricate twist reveals buttery layers that lead to a decadent, nutty chocolate filling, making them ideal for breakfast, an afternoon snack, or a sweet treat any time of the day.

      Yields about 12 twists

      2¼ cups (281 grams) all-purpose flour, plus extra for dusting

      1⅓ cups (300 grams) cold unsalted butter, cubed and frozen for 15 to 20 minutes

      2 teaspoons (6 grams) kosher salt

      ½ cup (120 grams) ice water

      ⅔ cup (200 grams) Bonne Maman Hazelnut Chocolate Spread

      1 large egg (50 grams), lightly beaten

      In the bowl of a stand mixer fitted with the paddle attachment, combine flour, cold butter, and salt at low speed until the butter is coated with flour. With the mixer running on low speed, gradually add ½ cup (120 grams) of ice water in a steady stream, mixing just until the dough starts to come together, which should take about 1 minute. Be sure to stop periodically to scrape the bottom and sides of the bowl and turn the dough for even hydration. (It’s fine if there are still large chunks of butter and a few dry bits.)

      Transfer the dough to a lightly floured surface and roll it into a 7-inch square. Wrap it in plastic wrap and chill for 45 minutes to 1 hour. On a lightly floured surface, roll the dough out into an 18x10-inch rectangle, adding flour as necessary to the work surface and the dough’s top. Fold the dough into thirds like a letter, then rotate it 90 degrees and roll it into an 18x10-inch rectangle again. Fold it into thirds once more. Repeat this process for a third and final turn. (If the butter becomes too soft at any point during the folding, wrap the dough in plastic and freeze it until the butter firms up again, checking every 5 minutes.)

      Wrap the dough in plastic wrap and refrigerate for at least 1 hour or overnight. Line two baking sheets with parchment paper. Divide the dough in half. On a lightly floured surface, roll each half into a 13-inch square. Spread the hazelnut chocolate spread evenly across one square, leaving a ½-inch border on all sides. Place the remaining square of dough on top of the spread. Freeze the layered dough until firm, about 10 minutes.

      Using a sharp knife, pastry wheel, or pizza cutter, trim the edges of the dough to create straight sides; then cut it into 12 to 13 strips (about 1 inch wide). Carefully twist each strip 4 to 5 times. Transfer the twists to the prepared baking sheets, cover them with plastic wrap, and freeze until firm, around 20 minutes.

      Preheat the oven to 400°F (200°C). Brush the pastry with the beaten egg. Bake until golden brown, approximately 15 to 20 minutes. Let cool on the baking sheets for 5 minutes. Remove from the pans and let cool completely on wire racks. Store in an airtight container for up to 2 days.

      Pro Tip: For an extra crunch, sprinkle a few tablespoons of finely chopped hazelnuts onto the spread before adding the top layer of pastry.

      We’d love to hear how it turned out!