1. Preheat oven to 220°C fan and line 2 large baking trays with grease proof paper.
2. 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.
3. Spread the peanut butter over one half of the pastry sheet, leaving the other half plain. Sprinkle the chocolate chips over the peanut butter.
4. Lift up the plain pastry, and fold over, on top of the peanut butter to create a parcel.
5. Using a sharp knife or pizza roller, cut the pastry into 12 strips.
6. Twist the strips then roll into spirals. A few chocolate chips may fall out in this process. If they do, simply place them over your twist after you’ve rolled it so it can melt into the pastry while cooking.
7. Place on the baking tray, leaving enough space between them to allow them to puff up.
8. Brush the tops and sides of each swirl with some dairy-free milk, then lightly sprinkle some caster sugar over them.
9. Place the tray one at a time in the oven and bake for 10–12 minutes or until the pastry is golden in colour.
10. Once fully baked, remove the tray from the oven and place the other tray in to bake and repeat.
11. Allow to cool slightly, then melt the remaining chocolate chips and lightly drizzle the swirls in melted chocolate, then serve with a dusting of icing sugar (optional).

Serve and enjoy!