These pretty puff pastry chocolate twists filled with luxurious cocoa and macadamia spread will go down a storm at this season’s round of Christmas parties, should you be planning on having any guests over.
They look fancy, but the good news is they are super simple to make. Naturally I’ve used ready rolled puff pastry, and my new favourite ingredient Macabella cocoa and macadamia spread. Honestly, once you’ve dipped your spoon in a jar of this you’ll be a lost cause.
Known as the Casanova of spreads, Macabella comes in Crunch and Velvet varieties, and has just launched into Sainsbury’s at an RRP of £3.00 after bagging Australia’s 2016 Product of the Year for the Spreads category.
It’s a luxury macadamia nut infused cocoa spread made with sustainable ingredients, and a whopping 19.5% of macadamias in every jar of the Crunch variety. It’s great for spreading onto croissants, pancakes or simply on toast. I literally had to hide it from Matthew and the boys, or I wouldn’t have had any to make my recipe with! Such is its seductive powers…
My recipe couldn’t be easier to make, and you could even prepare the twists in advance, keeping the raw pastry twists in the fridge until you’re ready to bake them. They’re also super fun to make with the kids… you’ll all get totally covered in chocolate spread, but that’s our idea of fun!
To transform this dessert into something even more spesh, I’ve created a cheeky little dip on the side using Macabella Velvet, Creme Fraiche and a good glug of Cointeau. I’m imagining this feast served up to me in bed on Christmas morning! The reality will more likely be me shoving a pastry twist in my mouth as I zoom around the kitchen getting the Christmas Dinner on the go! A girl can dream…
Amazingly simple, yet stunning to look at and eat, make a batch of these puff pastry twists with Macadamia and Cocoa filling and a Luxury Chocolate Cointreau Dip
- 2 x 375g sheets ready rolled puff pastry
- 1 jar Macabella Crunch
- 1 egg beaten
- 4 tbsp Macabella Velvet
- 4 tbsp Creme Fraiche
- 1 slug Cointreau (optional)
Pre-heat the oven to 200C/180C fan/gas 6 and get the pastry sheets out of the fridge. Line 2-3 baking sheets with greaseproof paper. Unroll the pastry once it's had a chance to come to room temperature or it'll crack.
Spread one sheet with a generous layer of Macabella Crunch. Place the other sheet carefully on top so all of the edges match up.
With a sharp knife, cut the pastry widthways across into 2cm strips.
Pick up one strip at a time with your hands at either ends and twist approximately six times. Repeat until all of your pastry strips have become twisty!
Brush with beaten egg and then bake in the oven for 20 minutes until golden. Carefully removed to a wire rack and cool.
To make the dip: Mix all of the ingredients in a bowl and then transfer to a pretty dish. Serve with the Macabella Nutty Chocolate Twists while they're still warm, but they're nice cold too!
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Disclosure: Macabella commissioned me to create this recipe blog post to share with you so I could let you know about the deliciousness that is Macabella! It’s gigs like this that keep my blog afloat, and rest assured I only work with products I would hand on heart recommend to you lovely folks.