Who doesn’t love a chocolate pastry? A delicious vegan and gluten free version of Nutella pastry twists, perfect for a sweet breakfast treat or a mid-morning snack. Easy to make with just three ingredients and less than 15 minutes of cooking time.
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Nutritional Information
Each twist contains 260 calories, 3g of fibre and 2g of protein.
Ingredient Choices and Substitutions
I’ve used almond milk to lightly brush my pastry in place of an egg wash for the very simple reason that it’s what I had open, use whatever you have to hand. You’ll need less than a tsp of milk to brush all the pastries, so the milk content won’t make any difference to your end product.
For this recipe, I used the M&S Plant Kitchen Nutella alternative, but use any alternative of your choosing. However, if the texture is ever so slightly, you may need a few grams more or less of your spread to cover the pastry.
Rolling Tips
To get the neatest swirls, you want to roll your twists as tight as possible without breaking the pastry. If you chill the pastry for a little while before rolling them into shape, you may find it easier to roll them, but this step isn’t essential.
And finally, pastry is high fat as is the chocolate spread. If you accidentally put too much in, you may find the grease pools on the tray after cooking, looking less than ideal. If this happens, don’t worry! Leave them to stand and cool for at least 10 minutes, and then remove the pastries from the tray. They’ll still work perfectly; you’ll just need to give them longer to cool to ensure none of the chocolate spread spills out and they hold their shape.
How to store and does it keep?
Store in an airtight container somewhere cool and away from direct sunlight and your pastries should keep for up to 5 days. Microwave for 20-30 seconds if you wish to eat your twist warm.
Vegan Nutella Pastry Twists
Delicious easy chocolate pastry twist perfect for breakfast or an indulgent snack.
This recipe is gluten free, dairy free, soy free (depending on your choice of dairy alternatives) and vegan. It does contain nuts.
Vegan Nutella Patry Twists
Ingredients
- 1 sheet of vegan friendly puff pastry 280g, I used GF Jus Rol
- 85 g vegan chocolate hazelnut spread
- Almond milk to brush your pastry
Instructions
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Preheat oven to 220°C fan and line a large baking tray with grease proof paper.
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Unroll the pastry sheet leaving the baking paper underneath. This will prevent sticking. Use a rolling pin to slightly flatten out any wrinkles in the pastry. Dust over some flour if the pastry is too sticky.
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Spread 85g of the vegan Nutella over one half of the pastry sheet, leaving the other half plain.
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Lift up the plain pastry, and fold over, on top of the chocolate hazelnut spread to create a parcel.
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Using a sharp knife or pizza roller, cut the pastry into strips (as wide as you’d like them).
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Twist the strips then weave two strips together to form the twists. You should find that they fall naturally into place as you start to twist them.
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Place on the baking tray, leaving enough space between them to allow them to puff up.
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Brush the tops and sides of each twist with some dairy-free milk.
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Place the tray in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
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Once fully baked, remove the tray from the oven and allow to cool slightly before serving.
Serve and enjoy!
Until tomorrow,
Sophie
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