Ingredients:

  • 1 box puff pastry (2 sheets, approximately 490g), thawed but cold
  • 150g Nutella, slightly warmed
  • 1 large egg (50g)
  • 1 tsp water
  • 12g Demerara sugar
  • 1 pinch sea salt

Instructions:

  1. Position your oven rack in the center and preheat the oven to 200°C. Line a large baking sheet with parchment paper. If your kitchen is warm, chill the baking sheet in the fridge for 5 minutes.
  2. Unroll one cold sheet of puff pastry (245g) onto the parchment paper. Using an offset spatula, spread an even, thin layer of Nutella (150g) across the entire surface, leaving a 1cm border at the edges.
  3. Place the second sheet of puff pastry directly on top of the first, pressing down lightly to remove air bubbles and seal the layers.
  4. Use a pizza cutter to slice the pastry into 12 even strips. Each strip should be about 2cm wide.
  5. Hold both ends of a strip and twist in opposite directions three or four times. Hold the ends firmly so they don't unravel. Place the twists on the prepared baking sheet.
  6. Whisk the egg with 1 teaspoon of water and brush a light coating over each twist. Ensure you hit the sides for even browning. Sprinkle with Demerara sugar and a tiny pinch of sea salt. Bake for 15 minutes until golden and crackling to the touch.