Triple Chocolate Puff Pastry Twists (Print Version)

Flaky pastry twists layered with dark, milk, and white chocolate for a rich, eye-catching treat.

# Ingredients:

→ 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

# Steps to Follow:

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.

# Additional Notes:

01 - For optimal flavor, use high-quality all-butter puff pastry.
02 - To add extra crunch, sprinkle coarse sugar over the twists after applying the egg wash.
03 - For a nutty variation, substitute the dark chocolate spread with hazelnut spread.
04 - These twists are best enjoyed fresh, but can be revived briefly in a warm oven.

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