I’m bringing chocolate and peanut butter to the brunch table in a pastry that looks bakery-fancy but stays delightfully simple. One twist, and this sweet little showstopper earns its spot next to the coffee.

Jump to Recipe

I’m obsessed with these Chocolate Peanut Butter Twists because they hit that breakfast pastry craving without acting fussy about it. I get flaky puff pastry, creamy peanut butter, and a bold chocolate swirl in every bite, which is basically my dream coffee sidekick.

But they’re pretty enough that I’ll put them on a brunch plate and pretend I had my life together before noon. The edges shatter, the middle stays rich, and the peanut butter keeps the chocolate from stealing the whole show.

And that twisty shape? Ridiculously tempting.

I never make these without sneaking one before anyone sees them.

Ingredients

Print Recipe (No Advertisments)

Puff pastry gets flaky, buttery, and golden, basically doing the hard work for you.
Creamy peanut butter adds that salty-sweet richness, plus a little protein.
Chocolate hazelnut spread brings melty chocolate vibes and makes these feel bakery-level.
Semi-sweet chocolate works too, especially if you like a deeper cocoa bite.
Egg wash gives the twists that shiny, browned finish you’ll totally notice.
Water thins the egg so it brushes on smooth, not gloopy.
Granulated sugar adds sparkle and a tiny crunch on top.
Powdered sugar makes them look cute, like you tried harder than you did.
Vanilla adds cozy sweetness, especially if your peanut butter tastes a little plain.
A pinch of salt keeps the sweet stuff from getting too much.

Ingredient Quantities

2 sheets frozen puff pastry, thawed (about 17.3 ounce package)

1/2 cup creamy peanut butter, room temperature

1/3 cup chocolate hazelnut spread or 1/3 cup melted semi sweet chocolate

1 large egg, beaten (for egg wash)

1 tablespoon water (to mix with egg for wash)

2 tablespoons granulated sugar, for sprinkling

1/4 cup powdered sugar, optional for dusting or light glaze

1 teaspoon vanilla extract, optional

Pinch of fine salt, if peanut butter is unsalted

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.

2. Thaw puff pastry sheets according to package directions and unfold on a lightly floured surface; gently roll each sheet to even seams.

3. In a small bowl, stir peanut butter with vanilla and a pinch of salt if using unsalted peanut butter; if using melted chocolate instead of chocolate hazelnut spread, allow it to cool slightly so it is spreadable.

4. Spread half of the peanut butter mixture evenly over one pastry sheet, leaving a 1/2 inch border; spread half of the chocolate hazelnut or melted chocolate over the peanut butter.

5. Place the second pastry sheet on top and press the edges to seal; trim the edges to make a neat rectangle if needed.

6. Cut the stacked pastry into 12 to 16 equal strips (about 3/4 to 1 inch wide). Twist each strip several times and place twists on the prepared baking sheet about 1 inch apart.

7. Whisk the egg with 1 tablespoon water to make an egg wash and brush each twist lightly; sprinkle granulated sugar over the top.

8. Bake for 15 to 18 minutes or until puffed and deep golden brown.

9. Transfer twists to a wire rack to cool slightly; dust with powdered sugar if desired.

10. Serve warm or at room temperature with coffee.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper or silicone mat
3. Rolling pin (or small dowel)
4. Mixing bowls (one small for peanut butter mixture and one for egg wash)
5. Rubber or offset spatula for spreading fillings
6. Bench scraper or sharp knife (or pizza cutter) for cutting strips
7. Pastry brush for egg wash
8. Whisk or fork for beating the egg with water
9. Wire cooling rack
10. Measuring cups and spoons

FAQ

Q: What oven temperature and baking time should I use for these twists? A: Preheat oven to 400 F. Bake on a parchment lined sheet for 12 to 15 minutes until golden and puffed, rotating pan once for even browning.

Q: Can I use crunchy peanut butter instead of creamy? A: Yes. Crunchy will add texture but may make spreading slightly harder. Reduce salt if your peanut butter is salted.

Q: How do I prevent the pastry from becoming soggy from the fillings? A: Lightly chill the filled and shaped twists for 10 to 15 minutes before baking to firm the butter in the pastry. Also avoid overfilling and blot excess oil from nut butter if very oily.

Q: Can I make these ahead and freeze them? A: Yes. Freeze unbaked twists on a tray until solid, then transfer to a bag for up to 1 month. Bake from frozen, adding 2 to 4 minutes to the bake time and watch for deep golden color.

Q: How should I store leftovers and reheat them? A: Store at room temperature in an airtight container for up to 2 days. Reheat in a 325 F oven for 5 to 7 minutes to refresh crispness. Avoid the microwave or they will become chewy.

Q: Any good variations or toppings? A: Try swapping the chocolate for Nutella or chopped dark chocolate, sprinkle coarse sugar before baking for extra crunch, or dust with powdered sugar or a thin vanilla glaze after cooling.

Chocolate Peanut Butter Twists Recipe Substitutions and Variations

Puff pastry: use 1 package of phyllo sheets brushed with melted butter between layers for flakier, lighter twists; or 2 ready-made pie crusts rolled thin for a denser, more biscuit-like twist.
Creamy peanut butter: swap with almond butter for a milder, slightly sweet flavor; or sunflower seed butter for a nut-free alternative (add a pinch of salt if needed).
Chocolate hazelnut spread or melted chocolate: replace with equal amount of chocolate chips melted with 1 teaspoon neutral oil for shine; or use cocoa powder mixed with a little honey and butter for a less sweet chocolate paste.
Egg wash (egg + water): use a milk or cream wash for richer browning; or brush with melted butter for a softer, golden finish and slightly more flavor.

Pro Tips

1. Make sure the puff pastry is just thawed and still cool. If it gets too warm the layers will stick and the twists will ooze. Chill the assembled, sealed stack in the fridge for 10 to 15 minutes before cutting to keep clean edges and less filling leakage.

2. Don’t overfill. Leave a generous 1/2 inch border and press the edges firmly with a fork or your fingers to seal. A light egg wash around the edges helps create a better seal and a shiny finish.

3. Work gently when spreading the fillings. Warm the chocolate only enough to make it spreadable, then use an offset spatula or the back of a spoon to smooth a thin, even layer so the pastry can puff properly between the layers.

4. Bake on the center rack and watch for deep golden color rather than time alone. If the bottoms brown too quickly, slide the twists onto a preheated baking sheet so they start cooking on a hot surface and finish more evenly.

5. For serving and storage: enjoy warm for the best texture. To refresh leftovers, reheat in a 325°F oven for 5 to 8 minutes to revive crispness. Avoid microwaving unless you want a soggy result.

Chocolate Peanut Butter Twists Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

527

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper or silicone mat
3. Rolling pin (or small dowel)
4. Mixing bowls (one small for peanut butter mixture and one for egg wash)
5. Rubber or offset spatula for spreading fillings
6. Bench scraper or sharp knife (or pizza cutter) for cutting strips
7. Pastry brush for egg wash
8. Whisk or fork for beating the egg with water
9. Wire cooling rack
10. Measuring cups and spoons

Ingredients

2 sheets frozen puff pastry, thawed (about 17.3 ounce package)
1/2 cup creamy peanut butter, room temperature
1/3 cup chocolate hazelnut spread or 1/3 cup melted semi sweet chocolate
1 large egg, beaten (for egg wash)
1 tablespoon water (to mix with egg for wash)
2 tablespoons granulated sugar, for sprinkling
1/4 cup powdered sugar, optional for dusting or light glaze
1 teaspoon vanilla extract, optional
Pinch of fine salt, if peanut butter is unsalted

Directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
Thaw puff pastry sheets according to package directions and unfold on a lightly floured surface; gently roll each sheet to even seams.
In a small bowl, stir peanut butter with vanilla and a pinch of salt if using unsalted peanut butter; if using melted chocolate instead of chocolate hazelnut spread, allow it to cool slightly so it is spreadable.
Spread half of the peanut butter mixture evenly over one pastry sheet, leaving a 1/2 inch border; spread half of the chocolate hazelnut or melted chocolate over the peanut butter.
Place the second pastry sheet on top and press the edges to seal; trim the edges to make a neat rectangle if needed.
Cut the stacked pastry into 12 to 16 equal strips (about 3/4 to 1 inch wide). Twist each strip several times and place twists on the prepared baking sheet about 1 inch apart.
Whisk the egg with 1 tablespoon water to make an egg wash and brush each twist lightly; sprinkle granulated sugar over the top.
Bake for 15 to 18 minutes or until puffed and deep golden brown.
Transfer twists to a wire rack to cool slightly; dust with powdered sugar if desired.
Serve warm or at room temperature with coffee.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.