Any dessert that is two ingredients is a winner, especially when it involves chocolate and puff pastry.
Puff pastry is super versatile and pretty much saves every dessert disaster – it can be stuffed with anything and within minutes you have an easy dessert. You could also take a walk on the more traditional street and make palmiers, which is puff pastry spread with sugar and cinnamon, rolled into little hearts and baked into thin, crispy cookies (which are pretty great) OR you could go even easier and just spread it with Nutella…chocolate and hazelnuts? Ummm yea, I’ll take that.
Not only are they borderline embarrassingly easy, but they are also super adorable and they look a lot fancier than they really are…perhaps even bakery quality! No one needs to know that you spent literally 5 minutes putting them together while you listened to Hawaiian music in the morning. “Oh these? Well I slaved over these for days, but I only do it for you because you’re so worth it. No big deal.“
If you don’t like Nutella (which would be totally weird, right) or if you’re vegan, you can certainly substitute with another spread of your liking (chocolate peanut butter, jam, cinnamon/sugar) and I’m sure it’d be delicious. But I think the rich chocolate hazelnut spread is the way to go.
The hardest part of this is twisting, and even that’s ridiculously easy. Hold one end of the yummy strip with one hand, and twist the strip with the other hand, then roll it and tuck the end underneath it! Super easy, yea?
These are great last minute treats if you’re short on time, and they can even be made ahead and froze. They go well with coffee, tea or a glass of after dinner wine (wink wink). These might not make it far when you take them out of the oven though because they are INCREDIBLY tempting while they are hot and fresh.
Easy, quick, chocolaty, flaky, and impressive looking – what more could you want!
- 2 sheets rolled out puff pastry, rolled out to about 12 inch x 14 inch (if you buy the premade rolled puff pastry, it only needs to be stretched a tiny bit – HUGE time saver)
- 1/2 cup Nutella (or other spread)
Makes 12 pinwheels.
Preheat oven to 375 fht.
Roll out one sheet of puff pastry. Spread the Nutella evenly over the sheet.
Roll out the second sheet of puff pastry and place on top of the Nutella covered first sheet (like a sandwich!)
Cut into 12 strips lengthwise.
Take one strip at a time. Hold the top end of the strip with one hand, and using the other hand start twisting the strip from the bottom.
Once the twist goes all the way to the top of the strip, roll into a spiral, tucking the end of the strip under the roll.
Transfer to a parchment lined baking sheet.
Bake for 12-15 minutes, until pinwheels are golden brown.