What matters
Repeated tight twists thicken the centre and slow baking.
Air fryer chocolate puff pastry twists with a thin chocolate layer. Twist small pastry strips once and bake in two batches with space to expand.
Why this recipe works
Eight small twists make four snack servings. Preparation includes 5 minutes cooling. Keep pastry cold before shaping; a thick chocolate-hazelnut spread filling is not part of this version.
Recipe
Air fryer chocolate puff pastry twists with a thin chocolate layer. Twist small pastry strips once and bake in two batches with space to expand.
Lay cold pastry in a rectangle about 20 × 16 cm. Finely grate chocolate for a thin layer. Divide pastry into two rectangles about 20 × 8 cm.
Cover one rectangle with chocolate, place second over and press lightly. Cut eight strips. Twist each once in the middle and brush thinly with milk. Remove loose chocolate shavings so they cannot blow around.
If required by the manufacturer, preheat for 3 minutes at 170 °C. On a suitable baking insert bake two batches of four about 12 minutes each at 170 °C. Leave room to expand. Twisted centres and undersides must be flaky and cooked, not doughy. Use a heatproof dish suitable for the appliance, leaving space around it for airflow. Do not preheat with loose paper.
Cool on a rack about 5 minutes. Melted chocolate can be very hot. Serve two twists each; finish any raw pastry before cooling.
Kitchen know-how
Repeated tight twists thicken the centre and slow baking.
Only pastry, chocolate and milk are included; glaze and icing sugar are excluded.
Variations
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
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