Sue Scheff's Pastry Twists

These pastry twists look like they came from a European bakery window, but they start with store-bought puff pastry and take about 25 minutes from start to finish. Hazelnuts and sugar get folded into the dough three times, creating dozens of flaky layers packed with crunchy, sweet bits.

The triple fold-and-roll technique is what builds all that texture. Each fold traps more hazelnut-sugar mixture between layers of butter-rich pastry, so when the twists bake, they shatter into crispy, nutty shards with every bite.

Painting one side with melted chocolate after cooling adds a smooth, rich contrast to the crunchy pastry. Use the back of a spoon or a pastry brush for an even coat, and let the chocolate set completely before stacking.

Chef Tips

• Keep the puff pastry cold while working. If it gets warm and soft, pop it back in the fridge for 10 minutes. Warm pastry won’t hold the twists and puffs flat instead of flaky.
• Chop the hazelnuts finely so they press into the dough without tearing holes in the layers.
• Watch carefully after 8 minutes. The sugar caramelizes quickly and the twists go from golden to burnt in a flash.
• Use semi-sweet chocolate for a sophisticated bittersweet finish, or milk chocolate for a sweeter crowd-pleaser.

Variations

• Swap hazelnuts for pistachios for a vibrant green color contrast against the chocolate.
• Sprinkle flaky sea salt over the wet chocolate for a sweet-salty combination.
• Dust with powdered sugar instead of the chocolate coating for a lighter finish.