Hazelnut Puff Pastry Twists

These hazelnut twists are made with flaky buttery puff pastry filled with toasted hazelntus and marzipan. Baked golden brown these little treats are ideal with a cup of hot coffee or tea!

If you are looking for a simple quick sweets ideal for brunch buffet or a little afternoon snack, these hazelnut twists are an ideal choice. They are made in about 30 minutes, and for them you need several ingredients.

Making these little pastries is super simple as the recipe features ready-made puff pastry and simple filling made of toasted hazelnuts, marzipan, egg, Amaretto, pinch of salt and some citrus zest. 

These puff pastry pretzels are so easy to make with pre-made puff pastry. The filling is made in only 5 minutes. 

what is the filling made of

These little twists are spread with amazing paste made of toasted hazelnuts, marzipan, egg, brown sugar, Amaretto, pinch of salt and some citrus zest. Toasted hazelnuts give sweet flavour while marzipan add some almond twist together with Amaretto liqueur. You can blitz the hazelnuts in a mini food-processor or grind them in nut grinder - it's up to you. Important thing is to grind them so finely.

spreading the filling

We used rolled puff pastry but feel free to use frozen one if you like. The dimensions of our puff pastry was 26x40cm. Roll out the pastry then cut into two. Brush one piece and spread the filling evenly using a spoon. Top with another piece of pastry, then using a sharp knife cut into 1-1.5cm long strips. Half each strip and twist to expose the filling and place on the tray. Brush with beaten egg and bake for about 10 minutes. 

baking hazelnut twists

These hazelnut twists only take 10 minutes to bake. Preheat the oven temperature to 200 C and bake until they are puffed and brown. Don't open the oven during the baking time. Take them from the oven dust with some icing sugar and enjoy immediately. They are best while still warm and crispy.

INGREDIENTS

• 1 fresh rolled puff pastry (300g)
• 100g whole hazelnuts
• 100g marzipan, cutted into smaller pieces
• 1 egg
• 30g brown sugar
• 2 tablespoons Amaretto or rum
• 1 pinch of salt
• 1/2 teaspoon cardamom
• 1 tablespoon finely grated orange or lemon zest
• icing sugar for dusting
• 1 egg for brushing the pastries

METHOD

1. Preheat the oven to 160°C (320°F). Arrange the hazelnuts in a single layer on baking tray and toast for about 8 - 10 minutes, stirring them every 2 - 3 minutes. They are done when they are fragrant and their skin cracked. Remove from the oven and rub them in kitchen towel until the skin comes off. Cool nuts completely and blitz in the food processor until finely ground. Set aside. Rise the oven temperature to 200°C (392°F).


2. Place ground hazelnuts in a medium bowl then add marzipan, egg, brown sugar, Amaretto, cardamom and citrus zest and stir with a spoon or a fork until smooth mixture forms.
   
   
3. Unroll your puff pastry and cut into two vertically. Take the one half, brush with the water then spread evenly the hazelnut mixture. Cover with another half and press gently. Place in the fridge for about 10 minutes.
   
   
4. Using a sharp knife cut the pastry into stripes 20cm x 1.5cm. Twist each stripe several times, the form a pretzel. Arrange pretzels on baking tray and leave for 5 minutes.
   
   
5. Bake for 10 minutes or until the twists are puffed and golden brown. Take them from the oven, leave to cool for a few minutes then dust with some icing sugar.
   
   

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