Chocolate and Peanut Butter Twists with Puff Pastry
Easy to make Chocolate Peanut Butter Puff Pastry twists. Although the finished pastry may appear complicated, these treats are simple to make.
Ingredients
- 1 Sheet Puff Pastry Rolled to a 9" x 15" rectangle
- ¼ Cup Peanut Butter Creamy
- ¼ Cup Dark Chocolate Grated
- 1 Large Egg Whipped lightly
- 1 Tablespoon Granulated Sugar
Instructions
- Preheat oven to 400°
- Roll a sheet of puff pastry to a 9" x 15" rectangle.
- Evenly spread peanut butter on the bottom half of the rectangle (note: the peanut butter spread will form a 15" x 4½" rectangle at the bottom of the pastry).
- Place half of the chocolate shavings along the top of the peanut butter rectangle. Sprinkle the remainder over the rest of the peanut butter.
- Fold the top half of the puff pastry over the peanut butter and chocolate. Press lightly to seal.
- Working from the open edge of the puff pastry, slice the folded pastry into 5 rectangles. Brush each lightly with a whipped egg to seal them so they hold together while baking.
- Make four slits in each rectangle - starting the slits approximately one inch from the top.
- Twist each of the slits sealing the ends with your fingers. Roll the pastry over itself working from the top.
- Brush the tops of each pastry with the whipped egg. Sprinkle with granulated sugar. Place on a a non-stick cookie sheet and bake for 20 - 22 minutes at 400 degrees F. Cool on a wire rack before serving. Dust with powdered sugar if desired.
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