chocolate hazelnut twists

How To Make chocolate hazelnut twists

• 1

  Preheat oven to 350°F. Line a baking sheet (standard size cookie sheet) with parchment paper and lightly spray parchment with nonstick cooking spray.
• 2

  Lightly flour a flat work surface. Unfold one sheet of the puff pastry onto floured surface. Using a rolling pin, lightly roll the pastry to seal together any folds.
• 3

  Spread chocolate-hazelnut spread onto the flattened puff pastry dough. Evenly sprinkle chopped hazelnuts over the chocolate spread layer.
• 4

  Unroll second sheet of puff pastry dough, and use rolling pin to flatten it. Place second pastry sheet on top of the first sheet.
• 5

  Using a pizza cutter or sharp knife, cut the dough into strips one inch wide. Twist each strip into a spiral, and place on the baking sheet. (If you prefer, you can cut the twists in half after twisting. The shorter strips can sometimes be a bit easier to handle.)
• 6

  In a small bowl, whisk the egg and water until well beaten. Using a pastry brush, brush the egg wash on each Twist. Lightly sprinkle a few pinches or coarse sugar over each Twist.
• 7

  Bake 13 to 17 minutes or until Twists are golden brown. Remove from oven, and allow them to cool 5 minutes on the baking sheet. Then transfer to rack to cool completely (or at least 20 minutes).
• 8

  Optional: Just before serving, fill a small wire sieve with the confectioners' sugar, and tap the sieve as it's placed over each Twist, to add a light dusting of confectioners' sugar to the pastries. Serve at room temperature.
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