Chocolate Puff Pastry Twists

Imagine biting into a flaky, buttery pastry with a rich, chocolatey center. That’s exactly what you get with these Chocolate Puff Pastry Twists. They’re the perfect combination of crispy puff pastry and melty chocolate, making them an irresistible treat for any time of day.
Whether you’re serving them for breakfast, dessert, or as a snack with your afternoon coffee, these twists are sure to impress. They’re easy to make, look stunning, and taste even better.
Why You’ll Love These Chocolate Puff Pastry Twists
Let’s be honest—these twists are a crowd-pleaser for a reason. Here’s why you’ll love this recipe:
1. They’re quick and easy. With store-bought puff pastry, you can have these ready in under 30 minutes.
2. Perfect for any occasion. Breakfast, dessert, or even a fancy snack—these twists fit the bill.
3. Totally customizable. Add nuts, sprinkles, or even a drizzle of caramel for extra flavor.
4. Impressive yet simple. They look like they came from a bakery but are surprisingly easy to make.
5. Great for beginners. No fancy techniques or hard-to-find ingredients—just simple steps and delicious results.
How to Make Them

Making these Chocolate Puff Pastry Twists is as easy as 1-2-3, but I’ll break it down into detailed, step-by-step instructions to ensure success. Let’s dive in:
Step 1: Prepare the Puff Pastry
- Thaw the puff pastry. If using frozen puff pastry, let it thaw in the fridge overnight or on the counter for about 30-40 minutes. It should be cold but pliable.
- Preheat the oven. Set your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the pastry. Lightly flour your work surface and roll out the puff pastry sheet to smooth any seams. If it’s already pre-rolled, you can skip this step.
- Cut into strips. Use a sharp knife or pizza cutter to cut the pastry into 12 equal strips, about 1 inch wide.
Step 2: Add the Chocolate
- Prepare the chocolate. Break 4 oz of chocolate (dark, milk, or semi-sweet) into small pieces. You can also use chocolate chips or chunks.
- Fill the pastry. Place a few pieces of chocolate along the center of each pastry strip. Be careful not to overfill.
- Fold and twist. Fold each strip in half lengthwise, enclosing the chocolate. Press the edges firmly to seal. Twist each strip 2-3 times to create a spiral shape.
Step 3: Bake the Twists
- Arrange on the baking sheet. Place the twists on the prepared baking sheet, leaving about 2 inches of space between them.
- Brush with egg wash. In a small bowl, whisk together 1 egg and 1 tbsp water. Brush the egg wash over the tops of the twists. This gives them a shiny, golden finish.
- Sprinkle with sugar. For extra sweetness and crunch, sprinkle the twists with 1-2 tbsp of coarse sugar (like turbinado or sanding sugar).
- Bake. Place the baking sheet in the preheated oven and bake for 15-18 minutes, or until the twists are puffed and golden brown.
- Cool. Transfer the twists to a wire rack and let them cool slightly before serving.
Pro Tips for Perfect Twists
- Use cold puff pastry. It’s easier to work with and bakes up flakier.
- Don’t overfill. Too much chocolate can cause the twists to burst open during baking.
- Seal the edges well. Press firmly to prevent the chocolate from leaking out.
- Experiment with flavors. Add chopped nuts, sprinkles, or a drizzle of caramel sauce for extra flair.
- Watch them closely. Twists can go from golden to burnt quickly, so keep an eye on them during the last few minutes of baking.

Make Ahead Method
- Prepare the twists. You can assemble the twists up to 1 day in advance. Store them in the fridge until ready to bake.
- Freeze the unbaked twists. Place the assembled twists on a baking sheet and freeze until solid. Transfer to a zip-top bag and freeze for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
- Store baked twists. Baked twists can be stored in an airtight container at room temperature for up to 2 days.
Storage Options
- Store baked twists in an airtight container at room temperature for up to 2 days.
- Freeze unbaked twists for up to 2 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Tools For This Recipe
- Baking sheet. For baking the twists.
- Parchment paper. Prevents sticking and makes cleanup easy.
- Rolling pin. For rolling out the puff pastry.
- Sharp knife or pizza cutter. For cutting the pastry.
- Pastry brush. For brushing with egg wash.
- Wire rack. For cooling the baked twists.
FAQs!
Can I use homemade puff pastry?
Yes, but store-bought works great and saves time.
Can I make these gluten-free?
Yes! Use gluten-free puff pastry or make your own.
Can I use white chocolate?
Absolutely! White chocolate or even peanut butter chips would work well.
Why did my twists burst open?
This can happen if the edges aren’t sealed well or if the filling is too much. Make sure to press the edges firmly and don’t overfill.
Can I skip the egg wash?
Yes, but the egg wash gives the twists a shiny, golden finish.
Variations and Substitutions
Nutty Chocolate Twists: Add chopped nuts like almonds or hazelnuts to the chocolate filling.
Sprinkles Twists: Add colorful sprinkles to the twists before baking for a fun twist.
Caramel Chocolate Twists: Drizzle caramel sauce over the baked twists.
Savory Twists: Skip the chocolate and fill the pastry with cheese, herbs, or cooked bacon.

Conclusion
These Chocolate Puff Pastry Twists are the perfect treat for any occasion—flaky, chocolatey, and totally delicious. They’re easy to make, totally customizable, and always a hit with everyone who tries them.
Give them a try and let me know how they turned out for you in the comments! Did you add any twists? I’d love to hear your thoughts!

Chocolate Puff Pastry Twists
Ingredients
- 1 sheet store-bought puff pastry thawed
- 4 oz chocolate dark, milk, or semi-sweet
- 1 egg for egg wash
- 1 tbsp water for egg wash
- 1-2 tbsp coarse sugar for sprinkling
Instructions
Prepare the pastry:
- Preheat the oven to 400°F. Roll out the puff pastry and cut it into 12 equal strips.
Add the chocolate:
- Place a few pieces of chocolate along the center of each strip. Fold in half lengthwise and press the edges to seal. Twist each strip 2-3 times.
Bake the twists:
- Arrange the twists on a parchment-lined baking sheet. Brush with egg wash and sprinkle with sugar. Bake for 15-18 minutes, until golden brown.
Cool and serve:
- Let cool slightly before serving. Enjoy!