These puff pastry chocolate twists (called Nussstangen in German) are a delicious treat for breakfast! You can thaw the puff pastry overnight, then bake them fresh in the morning in just 15 minutes. For more German breakfast recipes, try buttery croissant cinnamon rolls or soft raisin cinnamon rolls.
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While I love baking nostalgic German treats from scratch, puff pastry is one of those things that's far easier to just buy from the store. It's usually frozen, and once you thaw it, you can use it in all kinds of sweet and savory bakes!
This recipe inspired by my other puff pastry breakfast, homemade cruffins.
And these twists taste great with a hot mug of coffee, German hot chocolate, or homemade chai. They're not super sweet, so you can eat three or four before you even realize it! 🙂
These delicious puff pastry twists are called Nussstangen in German, which translates to “nut bars”. The filling is made of chopped hazelnuts and a chocolate hazelnut spread, which adds a crunchy texture and delicious flavor.
Growing up in Germany, we used to consume huge amounts of Nutella, so the flavor reminds me of childhood. <3
Once the pastries are filled and twisted, an egg wash is brushed on top. This makes them shiny and glossy on the outside. And extra chopped nuts sprinkled on top add more crunchy texture & nutty flavor.
Ingredients and Notes
- Frozen puff pastry - Allow your puff pastry to thaw in the fridge overnight, not at room temperature, which could cause uneven thawing.
- Chocolate hazelnut spread - A store bought spread like Nutella makes these pastries super quick & easy. You could also make a homemade chocolate nut spread.
- Chopped hazelnuts - Adds a crunchy texture & nutty flavor. While hazelnuts are really common in German bakes, you could substitute almonds, walnuts, or other nuts.
- Egg - Adds a glossy finish on your puff pastry chocolate twists. It also helps the chopped nuts stick on top.
How to Make this Recipe
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. Unfold the two sheets of puff pastry on a lightly floured surface.
2. Gently roll them out until the folds and any tears are sealed together.
3. Spread the chocolate hazelnut spread onto one sheet of puff pastry.
5. Place the second sheet of puff pastry on top. Trim off any uneven edges.
7. Twist each strip several times from both ends.
9. Brush the egg wash onto the puff pastry twists. Top with the remaining nuts.
4. Sprinkle about two-thirds of the chopped hazelnuts on top.
6. Use a sharp knife to slice the puff pastry into 1-inch strips.
8. Transfer them to a baking sheet with parchment paper.
10. Bake for 15 to 20 minutes at 375°F, until they're golden brown & flaky.
Carissa's Kitchen Tip
Two create the twists, hold an end in each hand, then twist in opposite directions four to five times.
Pinch the ends of the twists, so they don’t unravel in the oven.
Recipe Tips
- Puff Pastry: Don’t let the puff pastry become warm, otherwise the fat in the dough will melt, and the puff pastry won’t become flaky and crispy in the oven.
- Spread: It’s important to use a chocolate-nut spread that’s actually spreadable. There are some brands I’ve tried that are too stiff to spread, and it ends up tearing the puff pastry dough.
If you find that your spread is stiff, try microwaving it on 10 second intervals to soften it. - Even Slicing: Use a knife to trim off the uneven edges once you add the top sheet of puff pastry, to get clean lines on your twists.
- Measure: I recommend using a ruler to measure the puff pastry so all the twists are the same size. This helps them bake evenly.
Variations
- Salty: Sprinkle a little flaky sea salt on top of your pastries for a salty-sweet flavor explosion.
- Melted chocolate: Instead of chocolate-nut spread, you can use melted chocolate chips.
- Apricot Jam: German bakes also often use apricot jam as a glaze once pastries to provide a little extra sweetness & shiny texture. Brush it on the warm twists once they come out of the oven.
- Glaze: These chocolate puff pastry twists are not super sweet, so for an added sweet topping, drizzle glaze or sift powdered sugar on top.
Storage
While Nussstangen taste best fresh and warm from the oven, they stay surprisingly flaky and crunchy after a few days.
- Room Temperature: Store leftover cooled chocolate puff pastry twists wrapped in plastic wrap at room temperature for up to 3 days.
- Fridge: I don't recommend storing leftover baked twists in the fridge, as they can become soft.
Frequently Asked Questions
What’s the difference between puff pastry and phyllo dough?
Phyllo dough (also called filo dough) is not the same as puff pastry. Puff pastry can be rolled out and it puffs up in the oven to create airy, crispy layers. Phyllo dough can't be rolled out since it's already paper-thin, and it creates thin, flaky layers.
Can I use homemade puff pastry?
Absolutely! While I usually love baking from scratch, puff pastry is one of those things that I usually buy from the store for convenience. However, Sally’s Baking Addiction has a great homemade puff pastry recipe, if you’re up for it!
Related Recipes
Looking for more German breakfast recipes like this? Try these:
Puff Pastry Chocolate Twists - Nussstangen
Equipment
- measuring cups and spoons
- Rolling Pin
- Kitchen Knife
- Pastry Brush
Ingredients
- 1 package puff pastry (17.3 ounces, thawed in the fridge)
- ¾ cup chocolate hazelnut spread (like Nutella)
- 1 large egg
- ½ cup finely chopped hazelnuts
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Unfold the two sheets of the thawed, cold puff pastry on a lightly floured surface. Use a rolling pin to gently roll them out until the folds and any tears are sealed together. They should each be roughly 32 cm x 26 cm.
- Use a spatula or the back of a spoon to spread the chocolate hazelnut spread onto one sheet of puff pastry in an even layer. Sprinkle about two-thirds of the chopped hazelnuts on top.
- Place the second sheet of puff pastry on top of the chocolate hazelnut spread.
- Use a sharp knife or a pizza cutter to slice the sandwiched puff pastry into 1-inch strips. You can cut them lengthwise (parallel to the long edges) for longer twists, or widthwise (parallel to the short edges) for shorter twists.
- Hold the two ends of a single puff pastry strip, and twist it several times. Repeat with the remaining strips, and transfer them to the prepared baking sheet.
- Whisk the egg in a small bowl with one tablespoon of water, then brush it onto the puff pastry twists.Sprinkle the remaining chopped hazelnuts on each twist.
- Bake for 15 to 20 minutes until the twists are golden and flaky. Allow to cool for a few minutes, then enjoy!!
Notes
- Don’t let the puff pastry become warm, otherwise the fat in the dough will melt, and the puff pastry won’t become flaky and crispy in the oven.
- If your chocolate hazelnut spread is too stiff to spread, try microwaving it on 10 second intervals to soften it.
- Use a knife to trim off the uneven edges once you add the top sheet of puff pastry, to get clean lines on your twists.
- Use a ruler to measure the puff pastry so all the twists are the same size. This helps them bake evenly.
- Store cooled leftover twists wrapped in plastic cling wrap at room temperature for up to 3 days.
Mila
Love it!
Carissa Erzen
Thanks! Me too!! 🙂