Chocolate Twists Recipe By Tasty Food

CHOCOLATE TWISTS RECIPE BY TASTY

Steps:

• Cut the puff pastry sheet into quarters.
• Use a spatula to spread ⅛ cup (35 g) of chocolate hazelnut spread over a square, then roll it up.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice the roll in half lengthwise. Braid the halves around each other and use egg wash to seal the ends.
• Transfer the twists to the prepared baking sheet and brush with egg wash.
• Bake for 14 minutes, or until golden brown.
• Enjoy!

CHOCOLATE-HAZELNUT PUFF PASTRY TWISTS

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment or a silicone baking mat.
• Unfold 1 sheet of the puff pastry onto a lightly floured work surface. Lightly roll the pastry with a rolling pin to seal together any folds. Spread 1/2 cup of the chocolate hazelnut spread on the sheet, leaving a 1-inch border around the edges. Starting with a longer side, tightly roll up the pastry into a log. Cut the log in half lengthwise then carefully twist together the 2 strands to form a braid. Pinch the pastry together at each end to hold the braid in place.
• Repeat with the second sheet of puff pastry and the remaining chocolate hazelnut spread. Transfer the twists to the prepared baking sheet.
• Beat the egg in a small bowl then brush onto the twists. Sprinkle with sanding sugar and bake until golden brown and cooked through, 20 to 25 minutes.
• Remove from the oven and let cool for at least 10 minutes on the baking sheet before slicing and serving.

CHOCOLATE SPIRALS RECIPE BY TASTY

Steps:

• Roll out the puff pastry on a lightly floured surface to a 12-inch by 14-inch (30 cm by 35 cm) rectangle.
• Use a spatula to spread the chocolate hazelnut spread over half of the pastry. Fold other half of the pastry over the chocolate spread.
• Preheat the oven to 400˚F (200˚C). Grease a baking sheet with nonstick spray.
• Slice lengthwise into twelve ½-inch (1 cm) wide strips.
• Hold the top of a strip with one hand and use your other hand to twist. Once the twist goes all the way up the strip, roll into a tight spiral. Repeat with the rest of the strips.
• Transfer the spirals to the prepared baking sheet and brush with egg wash.
• Bake for 12 minutes, or until golden brown.
• Enjoy!

WHOLE-GRAIN CHOCOLATE-CHERRY BREAD TWISTS

Steps:

• Bring 2 cups of water to boil in a small pot. Add the bulgur and quinoa and simmer for 10 minutes. Place the grains in a fine-mesh strainer and run under cold water to stop the cooking. Let the grains drain in the strainer for 15 minutes, then spread out on a thick layer of paper towels to absorb any extra moisture. Meanwhile, coarsely grind the flaxseed in a spice grinder, just to break them open.
• Stir together the warm water, agave and yeast in a measuring cup or small bowl. Let sit until a small layer of foam develops at the top, about 3-5 minutes. (If this doesn't happen, discard and try again with new yeast.)
• Whisk the flour and 1/2 teaspoon salt together in a medium bowl. Add the foamy yeast mixture and olive oil to the flour and mix together with a stiff rubber spatula. When the dough starts to come together, mix in the cooked grains, crushed flaxseeds, sunflower seeds, cherries and chocolate. Form into a uniform ball in the center of the bowl. Be sure to scrape and use any dough stuck to the sides. The dough will be very sticky at this stage. Cover the bowl tightly with plastic wrap and keep in a warm place until doubled in size, about 2 hours.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment. Sprinkle a generous amount of flour on a clean, dry work surface. Scrape the dough out of the bowl and knead for a couple of minutes, working in just enough flour to make the dough less sticky but still moist to the tough. Flour your hands periodically to prevent sticking.
• Roll the dough out into a 10-inch square; cut the square in half and then cut each half into 6 crosswise strips about 5 inches long. Brush the strips all over with 1 tablespoon of the butter. Combine the sugar and cinnamon in a small bowl and sprinkle half over the butter. Take the ends of one strip and twist in opposite directions until fully twisted. Transfer to the prepared baking sheet. Repeat with the remaining strips, spaced about 1 inch apart. Cover loosely with plastic wrap or a dish towel and let rest in a warm place until puffed slightly, about 30 minutes.
• Uncover the strips and bake until the bottoms are golden brown, 20 to 25 minutes. Remove them from the oven; brush with the remaining 1 tablespoon of butter and sprinkle with the remaining cinnamon-sugar. Serve warm or at room temperature. Store in an airtight container for up to 1 day.

CHOCOLATE CHIP, WITH A TWIST, COOKIES

Steps:

• Preheat oven to 375°F.
• Mix flour, baking soda and salt in small bowl.
• Combine butter, eggs, white sugar, brown sugar and vanilla extract in large bowl until mixed well.
• Gradually add in flour mixture and once blended well, stir in chocolate chips and snickers slices.
• Drop by a rounded tablespoon (heaping rounded tablespoons will give you about 30 larger cookies) onto baking sheets (greased or un-greased, your preference).
• Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for a couple minutes then remove to wire racks to cool completely.
• Enjoy!

CHOCOLATE PASTRY TWISTS

Steps:

• Heat oven to 400ºF.
• Unfold pastry on work surface; brush with butter. Sprinkle with combined sugar and cinnamon. Top with chocolate morsels; press lightly into pastry to secure.
• Use pastry cutter or sharp knife to cut pastry into 8 lengthwise strips. Fold each strip lengthwise in half. Hold both ends of 1 strip, then twist slightly. Place on parchment-covered baking sheet. Repeat with remaining dough strips.
• Bake 18 to 20 min. or until puffed and golden brown.

CHOCOLATE-WALNUT PASTRY TWISTS

Steps:

• Preheat the oven to 200C.Lightly grease a couple of baking sheets.
• Put the walnuts, chocolate and orange zest in a food processor and chop fairly finely.
• Beat the egg and milk together to prepare egg wash.
• Roll out the pastry to about 3mm thickness, then slice into strips roughly 4cm by 12cm.
• Brush each strip with the egg wash, then scatter with a layer of the chopped walnut mixture. Press it lightly into the pastry. Form each strip into a twist.
• Transfer to the baking sheets.
• Bake for 12-15 minutes, until golden and puffed up, then remove from the oven and, while still hot, dust generously with sifted icing sugar.
• Leave to cool before serving.