Tuesday, December 27, 2011

Chocolate Hazelnut Twists

I made this super yummy and super easy treat for my husband, for breakfast, Christmas morning (along with pumpkin spiced pancakes). If you love Nutella (who doesn't??) and hazelnuts, then you must make these very soon!

Chocolate Hazelnut Twists
(recipe adapted from

2 cans (8 oz each) Pillsbury refrigerated crescent dinner rolls (or 2 cans of the Pillsbury seamless dough sheets)
1/2 cup Nutella
1/2 cup finely chopped hazelnuts
Powdered sugar, for garnish, optional

Preheat oven to 375 degrees. Spray a 12-cup muffin pan with baking spray (you'll use only 8 cups though).

Unroll one can of dough on a very lightly floured work surface. Firmly press together perforations if using regular crescent rolls. Press into a 13x7 rectangle.
Spread Nutella evenly over the dough, to 1/4 inch on the sides. Sprinkle chopped hazelnuts on top of the Nutella.

Unroll remaining can of dough; seal perforations. Press into a 13x7 rectangle as well. Place over filling, and press together the edges firmly to seal.
Cut in eight (13 inch) strips. Twist each strip about 5 or 6 times. Shape into a tight coil and place one in each of the prepared muffin cups (muffin cups will be full).

Bake for about 20 minutes or until golden brown. Remove immediately from pan to wire racks and let cool for about 5 minutes. Sprinkle with powdered sugar, if desired. Serve warm. Enjoy!

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