NOTE: Because this recipe uses frozen puff pastry dough, it’s important to let it thaw at room temperature for about 30 minutes before trying to make the twists. □ *Video Tutorial is Above the Recipe Card Below!* □ *Ingredient Quantities are in the Recipe Card Below!* Measuring Cups or Scoops or a Digital Scale.It can easily be cut in half if you only want to use 1 sheet of puff pastry.īelow are some suggested tools to make them: This recipe makes about 24 puff pastry twists. When baked, the oat milk and syrup help brown the tops of the twists, since the sugars in the mixture caramelize when heated. This recipe uses a combination of oat milk and maple syrup as our vegan egg wash.Of course, if you’re not plant-based this can be subbed for traditional egg wash. No eggs are necessary for this easy puff pastry recipe. Oat Milk: this can be subbed for another plant milk (like almond milk) or dairy-based milk.Let the chocolate cool slightly at room temperature, so it’s not scalding hot, then spread it on the puff pastry. □ Melt about ¾ of a cup of semi-sweet chocolate chips in the microwave. Chocolate Hazelnut Spread, homemade or store-boughtĬhocolate Hazelnut Spread: If you don’t want to make the vegan nutella below or you don’t have access to store bought chocolate spread that’s dairy free, you can simply swap in melted semi-sweet or dark chocolate.To make this easy recipe, you’ll need to gather to following: The frozen puff pastry sheets and dairy free chocolate hazelnut spread are the only ingredients you may need to pick up from the store if you don’t have them on hand. These puff pastry chocolate twists only need 6 simple ingredients! Yet another reason I love this recipe so much. Ingredients for the chocolate hazelnut twists
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