Chocolate Torsades (French Chocolate Twists with White Chocolate & Raspberry Jam)
Flaky, golden chocolate torsades filled with sweet raspberry jam and creamy white chocolate — these chocolate twists are a quick, irresistible treat with just 5 ingredients.
Servings 7 twists
Equipment
- 1 Pizza Cutter
- 1 baking tray
- 1 pastry brush
Ingredients
- 1 ready rolled puff pastry sheet (320g)
- 3 tbsp raspberry jam
- 100 g white chocolate chips
- 1 whole egg
- icing sugar (for dusting)
Instructions
- Begin by unrolling the pastry from its packaging so it lays flat on your work surface
- spread the raspberry jam evenly on the surface of the pastry, leaving a small border of around 2cm
- Evnly spread the chocolate chips over the jam layer
- Fold the left hand side of the pastry over the right like turning the page in a book. Press down the edges to seal.
- Use a pizza cutter or sharp knife to slice the pastry into 2cm thick strips
- Grab both ends of the strip and turn in opposite directions to create a twist. Place on a parchment lined baking tray
- Brush each strip with egg wash
- Place in a preheated oven at 200℃ for 20 minutes
- Let cool for 10 minutes and enjoy warm with a dusting of icing sugar
Notes
- The hardest part about this simple recipe is getting the pastry twists' shape right. Don't worry if they don't look perfect, they bake up nicely!