Chocolate Twist Pastry (Print Version)
# Ingredients:
→ Dough for Cookies
01 -
1/4 cup packed brown sugar
02 -
1 cup heat-treated all-purpose flour
03 -
1/4 cup mini chocolate chips
04 -
1 teaspoon vanilla extract
05 -
1/2 cup softened unsalted butter
06 -
1/4 teaspoon salt
07 -
1/4 cup granulated sugar
→ Puff Pastry
08 -
1 beaten egg for wash
09 -
1 sheet of thawed puff pastry
10 -
2 tablespoons sugar to sprinkle on top
# Instructions:
01 -
Turn the oven to 375°F (190°C) and let it heat up. Cover a sheet pan with parchment paper.
02 -
Beat the butter and both types of sugar together in a bowl until fluffy. Stir in the vanilla, flour (heat-treated), and salt. Then fold in the chocolate chips until the dough looks even.
03 -
Spread out the puff pastry on a floured countertop. Grab the cookie dough and apply it to one half of the pastry.
04 -
Flip the pastry's empty half over the dough and press along the sides to seal. Use a sharp blade or pizza cutter to carve into 1-inch-long strips.
05 -
Twist each strip a few times and lay them away from each other on your prepared pan to give room for puffing.
06 -
Brush the twists with the beaten egg wash. Sprinkle a bit of sugar on top for sweetness and crunch.
07 -
Pop them in the oven for about 12–15 minutes. Keep an eye out—they're ready when puffed and golden.
08 -
Let the twists rest for a few minutes on the pan, then move them to a cooling rack. They're best served warm!
# Notes:
01 -
Heating the flour first kills any harmful bacteria, making it safe to eat raw.
02 -
Spin the strips less or more depending on how tight or loose you'd like the shape.