Hazelnut-Chai Twists

Imagine pulling a tray from the oven and being greeted by a warm, spiced cloud: the cardamom and cinnamon lift like a cozy blanket, while the rich, nutty aroma of hazelnut spread promises a creamy, chocolate-hazelnut center. Each twist cracks into flaky layers of puff pastry, with a glossy, golden exterior and a tender, airy interior that gives way to a sweet, chai-spiced filling. The first bite is an interplay of warm spices, buttery pastry, and the familiar comfort of hazelnut—crunch from optional toasted hazelnuts, if you add them, and a gentle sweetness that isn’t cloying.

These Hazelnut-Chai Twists are perfect for slow weekend breakfasts, bustling brunch spreads, or an easy dessert to serve with coffee at small gatherings. They’re ideal for chilly mornings when you want something comforting but not fussy, and they scale well for festive occasions or homemade gifts. Quick to assemble and impressive on the plate, they hit the sweet spot between indulgent and approachable.

At a Glance

Prep time: 10 minutes (active)
Cook time: 15–18 minutes
Total time: ~30 minutes (including thawing time if using frozen puff pastry)
Servings: Makes about 8 twists (depends on strip width)
Difficulty: Easy — great for bakers of any skill level

Nutrition Highlights

Nutrition approximations per serving (1 of 8 twists). Values are estimates calculated using USDA FoodData Central values for puff pastry and nutrition information from the hazelnut spread product label; actual values will vary by brand and exact portions.

Calories: ~240 kcal
Protein: ~3.4 g
Carbohydrates: ~20 g
- Sugars: ~5.5 g
- Dietary fiber: ~1–2 g
Total fat: ~16 g
- Saturated fat: ~6 g
Sodium: ~150 mg

Notes: These estimates are intended as a guide. For precise tracking (if you follow a strict diet), weigh your exact ingredients and consult the product nutrition labels or USDA FoodData Central. The recipe is higher in fat and refined carbohydrates due to puff pastry and hazelnut spread, so enjoy as an occasional treat in a balanced diet (sources: USDA FoodData Central, product nutrition labels).

Why You’ll Love It

Flavor & aroma: The chai spice blend (cardamom, cinnamon, ginger, cloves) gives a warm, aromatic lift to the creamy hazelnut filling—familiar yet elevated.
Texture contrast: Puffed, flaky layers against smooth hazelnut spread create a delightful mouthfeel.
Sociable and flexible: These twists are an elegant addition to brunch boards or casual coffee dates, and they’re quick to assemble when you want something impressive without hours of labor.
Comfort with a twist: They evoke cozy memories of spiced drinks and bakery mornings—perfect for gifting or serving at holiday gatherings.

Preparation Guide

Ingredients

1 sheet puff pastry, thawed (typically one standard sheet from a 17.3 oz package; use as directed on packaging)
1/3 cup hazelnut spread (about 80 g)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/8 teaspoon ground cloves
1 large egg, beaten (for egg wash)

Optional ingredients and substitutions:

Vegan: use vegan puff pastry and a dairy-free hazelnut spread; replace egg wash with nondairy milk or aquafaba.
Gluten-free: use a commercial gluten-free puff pastry (or make a laminated gluten-free dough).
Add-ins: 2 tablespoons finely chopped toasted hazelnuts for extra crunch; 1 teaspoon orange zest for brightness.
Sweet finish: powdered sugar for dusting or a simple glaze (1/2 cup powdered sugar + 1–2 tsp milk).

Step-by-step instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together cinnamon, cardamom, ginger, and cloves until evenly combined.
On a lightly floured surface, gently roll out the thawed puff pastry sheet to smooth seams and slightly enlarge to roughly a 10×12-inch rectangle (don’t overwork).
Spread the hazelnut spread evenly over the pastry, leaving a 1/4-inch border.
Sprinkle the spice mixture evenly over the hazelnut layer. If using chopped toasted hazelnuts or orange zest, scatter them now.
Using a sharp knife or pizza cutter, cut the pastry into 1-inch-wide strips (lengthwise). You should get about 8–10 strips depending on your sheet size.
Hold one end of a strip and twist the strip several times along its length to create a spiral. Repeat with each strip and place twists on the prepared baking sheet about 1 inch apart.
Brush the tops lightly with the beaten egg for a glossy finish.
Bake for 15–18 minutes, rotating the sheet halfway through, until twists are puffed and golden brown.
Remove from the oven and let cool on the pan for 3–5 minutes. Transfer to a rack and cool slightly before serving. Optionally dust with powdered sugar.

Practical tips while making:

Keep ingredients cool; warm pastry becomes sticky and loses layers.
Work quickly once puff pastry is thawed to preserve lift.
If your hazelnut spread is very thick, warm it briefly (10–15 seconds in the microwave) while in a microwave-safe bowl to make spreading easier—don’t overheat.
If twists look pale at the end of baking, broil for 20–30 seconds while watching closely to add color.

Best Pairings

Morning companion: A strong pour-over coffee or chai latte to echo the spices.
Brunch board: Serve with fresh fruit, yogurt, and savory items (cheeses, smoked salmon) for contrast.
Sweet pairing: A small scoop of vanilla ice cream or a dollop of lightly whipped cream for dessert.
Beverage options: Black tea, espresso, or a warm spiced cider—each complements the hazelnut-chai flavors.
Presentation tip: Serve warm on a slate or wooden board with a small bowl of extra hazelnut spread for dipping.

How to Store

Room temperature: Store cooled twists in an airtight container at room temperature for up to 24 hours. Puff pastry will begin to soften after a day.
Refrigeration: Store in an airtight container for 2–3 days. Recrisp before serving (see reheating tips below).
Freezer: Arrange cooled twists in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe bag or container for up to 1 month. Reheat from frozen (see below).

Reheating/recrisping:

Oven: Preheat to 350°F (175°C) and warm for 6–8 minutes (if refrigerated) or 12–15 minutes (if frozen) until heated through and crisp.
Avoid microwaving (it makes pastry soggy).

Pro Tips & Tricks

Use cold tools: A cold rolling pin and lightly floured surface help keep pastry layers intact.
Don’t overload: Too much hazelnut spread can cause the twists to leak and become greasy. Spread a thin, even layer.
Twist tightly but not so tight that the filling squeezes out—aim for a firm spiral to maintain structure.
Egg wash for color: A lightly beaten egg brushed on top yields a deep, bakery-style sheen; alternate with milk or a vegan wash if needed.
Watch the oven: Puff pastry can go from golden to too dark quickly. Rotate the pan and check at the earlier end of the bake time.

Creative Twists

Orange-Hazelnut: Add 1 tsp orange zest to the hazelnut layer and finish with a light orange glaze.
Chocolate-Extra Crunch: Spread a thin layer of dark chocolate ganache under the hazelnut spread, and sprinkle chopped toasted hazelnuts before twisting.
Savory-Sweet: Swap the hazelnut spread for a thin layer of ricotta mixed with honey and a pinch of cinnamon; fold in toasted hazelnuts for contrast.
Vegan Swap: Use vegan puff pastry and a dairy-free chocolate-hazelnut spread; brush with almond milk for browning.
Iced version: Drizzle a simple vanilla or maple glaze over cooled twists for an afternoon treat.

Recipe Q&A

Q: Can I make these ahead?
A: Yes—assemble the twists and place on a parchment-lined baking sheet, cover tightly, and refrigerate up to 24 hours before baking. Alternatively, freeze unbaked twists on a sheet pan, then transfer to a bag and bake from frozen (add a few extra minutes).

Q: My twists became soggy—what went wrong?
A: Sogginess can result from too much filling, spreading the filling right to the edge, or underbaking. Use a thinner layer of spread and bake fully; reheat in the oven to recrisp.

Q: What’s a good substitute for hazelnut spread?
A: Use almond butter + a drizzle of honey and cocoa powder for a chocolate-almond version, or a chocolate-hazelnut spread replacement (store-bought or homemade). For a lower-sugar option, use natural nut butters, but remember these may be less fluid and change texture.

Q: How do I get extra puff and layers?
A: Keep pastry and tools cold, avoid overworking the dough, and allow adequate oven spring by preheating the oven fully and baking on a hot, middle rack.

Q: Can I make mini twists?
A: Yes—cut narrower strips for bite-sized twists. Adjust baking time down by a few minutes and watch closely.

Conclusion

I hope these Hazelnut-Chai Twists inspire a cozy morning or festive spread in your kitchen—share your photos and variations, and join the conversation with fellow bakers. For another reference and variations of this recipe, check the original Hazelnut-Chai Twists recipe on Allrecipes, and browse an additional version on Hazelnut-Chai Twists at Punchfork.