I love anything with puff pastry. Last Thanksgiving, I had just discovered Half Baked Harvest on Instagram. Thanksgiving was the perfect time to discover her. She has so many wonderful recipes. The one that I had to absolutely make were her Bacon Cheddar Twists. Bacon. Cheddar. Puff Pastry. You better believe I put that on my appetizer menu. They were so amazing, that they will now be served every Thanksgiving dinner.
I’ve had pecan twists on my list of things to bake for a while now, but the other week I got to thinking about those twists, and I decided I really wanted a sweeter version of the Bacon Cheddar Twists. I decided that I needed to add chocolate to the pecan twists that I had in mind originally and then wrap it all up in puff pastry instead of a biscuity dough. So I did just that.
I was incredibly happy with the outcome. The pastry is flakey and then add melty chocolate to that with the crunch of pecans, yum! But, to make it even better, I decided to dip them in some caramel sauce that I just happened to have in the fridge. I hurried down to my husband to taste test, and when I came back up I discovered my kids had devoured every last twist. If that doesn’t speak for a good recipe, I don’t know what does.
Granted, these are a sweet puff pastry, but I wouldn’t serve them as a complete dessert. These feel more like an appetizer to me than a decadent dessert. They aren’t overly sweet which is great when you aren’t wanting something sweet. If you do want to serve them as a dessert, I would also have something else to go along with it such as ice cream, pot de creme, panna cotta, or something else that’s creamy.
These come together quickly since you are using store bought puff pastry. I’m beginning to think that puff pastry should be a freezer staple for everyone! I use semi-sweet chocolate because that is what my household prefers the most. Dark or milk chocolate could definitely be subbed in though.
Chocolate Pecan Twists
- 1 pkg. frozen puff pastry (2 sheets)
- 4 oz. semisweet chocolate bar
- 1 cup chopped pecans
- 1/4 brown sugar
- 1/2 tsp. cinnamon
- 1 egg (for brushing)
- Favorite caramel sauce (optional))
- Preheat oven to 375.
- On a lightly floured surface, roll each puff pastry sheet into two equally sized rectangles. Not super thin, just slightly thinner than what it comes packaged as.
- Finely chop the chocolate bar and pecans. Begin by sprinkling all of the chocolate onto one rectangle of the pastry. Use the rolling pin to press it into the dough slightly. Then repeat with the chopped pecans, placing them on top of the chocolate pieces.
- Once the chocolate and pecans are rolled in, place the second rectangle of puff pastry on top.
- With a pizza cutter, cut the rectangle into 12 equal strips. Twist each strip from each end and place on a parchment lined baking sheet. Some chocolate and pecans will fall out. Thats okay!
- Combine brown sugar with the cinnamon.
- With a pastry brush, brush the tops of the twists with the egg. Sprinkle the cinnamon brown sugar mixture on top. You can also sprinkle any chocolate and pecans that may have fallen out on top as well.
- Bake for 25-30 minutes or until golden brown on top.
- Dip in caramel sauce if desired.